Dean Pomerleau Posted December 13, 2015 Author Report Share Posted December 13, 2015 Kenton, Obviously you know, but didn't mention, there are different kinds of traditional (non-herbal) tea each made from the same plant leaves but with different types of processing. Both black and oolong tea are fermented, so that is more similar to cacao bean processing than you suggest. It also wouldn't be hard to use roasted cacao beans if one would like to make the processing of brewed cacao more like the processing of tea and coffee. Although the steaming of white tea leaves during processing is probably ultimately similar in impact on polyphenols as no heat processing at all, since we do the equivalent of steaming in terms of heat exposure when we hot brew white tea or our cacao beverage made from raw beans. Here is an interesting overview of the different types of tea processing, for anyone who doesn't know about the distinctions: --Dean Quote Link to comment Share on other sites More sharing options...
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