A most wonderful new episode with Professor Damiani on the fascinating topic of tea and biochemistry. Liz is Professor of biochemistry at the University of Politecnica delle Marche in Ancona, Italy and has more recently turned her focus and attention to studying the biochemistry of tea and the camellia sinensis plant. Liz is especially interested in the types of and amount of antioxidants linked to types of tea and preparation of tea. For example, isn't it fascinating that her research so far indicate that white tea cold brewed contains the highest amount of antioxidants? Does this mean, we wonder, that the most health benefit possibly comes from enjoying teas that are least processed and cold brewed? So interesting and Liz and her team are on a journey to find out more, also now studying the newly emerging teas grown in European soils. We hope you enjoy this episode. many many well wishes and hope you are enjoying some great teas this winter. :)
As always get in touch with comments and suggestions, we enjoy hearing from you. Get in touch via email on monica@windyhollowfarm.co.uk or via my instagram windyhollowfarm_
Many well wishes and take care Monica :)