Knowable Magazine – From where the Camellia sinensis bush is grown to whether the leaves are withered or fermented, much can influence the popular drink’s molecular and flavor profile: “How about a cuppa? Tea is the world’s most popular drink, except for plain old water. Whether we’re talking matcha, Earl Grey or oolong, it’s all made from the leaves of one species of plant, Camellia sinensis. (Any other tea-like brew is technically a tisane or herbal tea.) That one tea plant yields teas in an astonishing rainbow of varieties: green and black, yellow and white, and other types and subtypes. The leaves contain hundreds to thousands of different molecules that contribute to the beverage’s aroma, flavor and potential health benefits, says Young-Shick Hong, a metabolomics specialist at Chonnam National University in Gwangju, South Korea. Until recently, knowledge about such tea molecules was limited, and sometimes incorrect, says Kelly Miller, product development and innovation manager at the tea retailer DavidsTea in Mont-Royal, Quebec. Now, thanks to advanced scientific methods, scientists are getting a closer look at the molecules in tea leaves…”