The Chemistry of Tea
7 Have Dabbled
Food & Drink
The Chemistry of Tea with guest speaker Eric Scott, PhD
A cup of tea is made up of thousands of chemicals produced naturally by the tea plant. In this class you'll taste your way through the major groups of chemicals that contribute to tea flavor and aroma: volatiles, catechins, caffeine, and L-theanine. Along the way you'll learn how growing conditions and processing steps alter that chemistry to produce a diversity of tea types, and how climate change is impacting the flavor of tea.
Eric Scott is a PhD student at Tufts University studying the effects of climate change and pest insects on the chemistry and quality of tea. He has spent his summers doing field experiments in China in collaboration with the Tea Research Institute in Hangzhou, the home of dragon well green tea. Before starting his PhD program, Eric worked at a tea shop in Colorado, and before that was the co-founder of a tea club in college.Cancellation Policy
The London Tea Room
$20 per TicketBUY TICKETS
* Registration closes 4 hours before event
I am a British expat running a tea merchant and cafe based in St. Louis, Missouri. I have been drinking tea since I was a child but it wasn't until I became an adult that I discovered that tea wasn't just about black tea in a teabag. For the past seven years I have operated The London Tea Room, a business started by my parents, and my love for tea has only grown. I have been teaching tea education classes for the past four years, and am certified as a Tea Specialist by the World Tea Academy. I am presently working on receiving official certification as a Tea Sommelier.