Tea Blog

Green tea has long been praised for a wide range of potential health benefits—perhaps more so than any other type of tea. In fact, much of the recent resurgence in tea’s popularity may be tied to the attention given to these claims.

One lesser-known area of research suggests that green tea may even influence how we perceive flavors.

A study led by a Cornell University food scientist, with results published in the journal Food Quality and Preference, examined how green tea consumption affects taste perception.

The researchers found that polyphenols—compounds found in higher concentrations in green tea—were more prevalent in the saliva of regular green tea drinkers. These individuals were also more sensitive to astringent flavors, which are responsible for the dry, puckering sensation often associated with tea.

Further details about the study can be found in

this report on green tea’s effect on taste perception and polyphenol activity

and

this summary of research findings on how green tea may alter flavor sensitivity
.

But let’s also give some attention to black tea—the longtime staple of the tea world. While it often receives less publicity than green tea, it has also been the subject of interesting research.

For example,

this report on black tea and its potential role in aiding digestion after consuming rich foods like fondue

suggests that black tea may help speed digestion compared to other beverages.

According to researchers in Switzerland and Germany, participants who drank black tea digested cheese-based fondue more quickly than those who consumed white wine. However, both groups still experienced some discomfort such as heartburn and indigestion.

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