Chapter 4: The Taste of Zen

There are thousands of different molecules in a cup of tea in addition to caffeine, along with a number of minerals, including fluoride and aluminum. The molecular structures and roles of the antioxidant molecules found in tea, particularly the catechins and thearubigins, are discussed. The roles of different molecules in creating the distinctive taste and aroma of tea are explored. The ways in which the amino acid l-theanine affects both the taste and the physiological and psychological effects of tea are addressed.