Season 3 ∨
Episodes
the chemistry of roasted tea
Ever wondered why roasted green tea smells so nostalgic and comforting? 🍵 In this episode, we’re breaking down the chemistry of roasted tea!
Listen and subscribe on your favorite platforms 🦈 iTunes...
View Episode
the science of ice cream - why some ice cream melt faster than others?
Ever wonder why some ice cream melts into a puddle while others seem to hold their shape forever? 🍦 It all comes down to the microscopic "scaffolding" hidden inside. In this episode, we’re exploring the edible...
View Episode
kabusecha shaded tea - is shaded tea really worth the extra effort?
Is shaded tea really worth the extra effort? 🌿 In this episode, we’re exploring the unique profile of Kabusecha and the "battle" happening inside the tea leaf between savory umami and bitterness. ✔️
Listen and...
View Episode
matcha castella cake - is your matcha cake turning out dense and brown?
Why does some Matcha cake turn out dense and brown instead of fluffy and vibrant? 🍰 It’s not just luck—it’s science! From "fat coating" your flour to skipping the baking soda, we’re dissecting the chemistry of the...
View Episode
88th Night Shincha: Japan's First-Flush Tea Tradition
Every spring in Japan, a single calendar milestone — the 88th night after the start of spring — marks the beginning of the shincha harvest. In this short episode, we break down what hachijūhachiya means, why shincha...
View Episode
