body{-webkit-animation:-amp-start 8s steps(1,end) 0s 1 normal both;-moz-animation:-amp-start 8s steps(1,end) 0s 1 normal both;-ms-animation:-amp-start 8s steps(1,end) 0s 1 normal both;animation:-amp-start 8s steps(1,end) 0s 1 normal both}@-webkit-keyframes -amp-start{from{visibility:hidden}to{visibility:visible}}@-moz-keyframes -amp-start{from{visibility:hidden}to{visibility:visible}}@-ms-keyframes -amp-start{from{visibility:hidden}to{visibility:visible}}@-o-keyframes -amp-start{from{visibility:hidden}to{visibility:visible}}@keyframes -amp-start{from{visibility:hidden}to{visibility:visible}}body{-webkit-animation:none;-moz-animation:none;-ms-animation:none;animation:none} h1, h2, h3 { font-weight: normal; } amp-story-page { background-color: #131516; } amp-story-grid-layer { overflow: visible; } @media (max-aspect-ratio: 9 / 16) { @media (min-aspect-ratio: 320 / 678) { amp-story-grid-layer.grid-layer { margin-top: calc((100% / 0.5625 - 100% / 0.6666666666666666) / 2); } } } @media not all and (min-resolution:.001dpcm) { @media { p.text-wrapper > span { font-size: calc(100% - 0.5px); } } } .page-fullbleed-area, .page-background-overlay-area { position: absolute; overflow: hidden; width: 100%; left: 0; height: calc(1.1851851851851851 * 100%); top: calc((1 - 1.1851851851851851) * 100% / 2); } .element-overlay-area { position: absolute; width: 100%; height: 100%; top: 0; left: 0; } .page-safe-area { overflow: visible; position: absolute; top: 0; bottom: 0; left: 0; right: 0; width: 100%; height: calc(0.84375 * 100%); margin: auto 0; } .mask { position: absolute; overflow: hidden; } .fill { position: absolute; top: 0; left: 0; right: 0; bottom: 0; margin: 0; } @media (prefers-reduced-motion: no-preference) { .animation-wrapper { opacity: var(--initial-opacity); transform: var(--initial-transform); } } amp-story-grid-layer.align-bottom { align-content: end; padding: 0; } .captions-area { padding: 0 32px 0; } amp-story-captions { margin-bottom: 16px; text-align: center; } amp-story-captions span { display: inline-block; margin: 0; padding: 6px 12px; vertical-align: middle; border-radius: 15px; background: rgba(11, 11, 11, 0.6); color: rgba(255, 255, 255, 1); font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif;; font-size: calc(4 * var(--story-page-vw)); line-height: 1.4; word-break: break-word; word-wrap: break-word; overflow-wrap: break-word; } Tea Oxidation: What Is It? Story[{"selector":"#anim-4dc76285-642a-4499-aed7-658a49cad859","keyframes":{"opacity":[0,1]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}][{"selector":"#anim-b80d3219-e2fa-4448-97cb-9c149f0f75af","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}][{"selector":"#anim-ce256e36-2c88-45f0-9dd7-66b6051a205b","keyframes":{"transform":["translate3d(0px, 1037.72588%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}][{"selector":"#anim-e6a59044-41f4-41f8-8737-346042705dd8","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}][{"selector":"#anim-e7d0fc7e-e92b-41f5-82e6-324751241fd2","keyframes":{"transform":["translate3d(0px, 1110.55591%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Tea Oxidation: What Is It?

brewedleaflove.com

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Tea oxidation is the chemical process that occurs when oxygen reacts with the enzymes in plucked tea leaves, causing them to turn brown and break down over time.

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Oxidation in Tea Processing

Tea oxidation is the same process that occurs when cut fruit begins to brown, but rather than just changing the leaves’ color.

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Increasing the Amount of Oxidation

For teas that require higher oxidation levels, leaves are often rolled or crushed to expose more of them to the air, resulting in faster oxidation.

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How Does Tea Oxidation Affect Flavor?

A very simplified explanation is this: as tea leaves oxidize, the polyphenols that make up the leaves, specifically the catechins, are turned into theaflavins.

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Oxidation Levels of Common Teas

– Floral – Fruity – Delicate

White

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Green

The flavor profiles of green tea are:

– Mellow – Grassy – Bright

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More Tea Recipes

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