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I had a gunpowder recently that was so STRONG I just had to reduce the steeping time, I wonder if that would help with your nausea factor?
I think it will try that Amy! also, the leaves are rolled so I might reduce the quantity as well- they had so little room to expand in the steeping basket!!
Sometimes the nausea factor can be due to bad tea- stale or rancid. I heart Yunnan green teas, and I had a vacuum sealed sample from Upton’s a few yrs ago, and the sample tasted bitter. I thought I oversteeped it, so I lowered the temp & steep time (still really bitter). I few hours later I had some, shall I say…….severe intestinal irregularities!! The rest of the sample got tossed. ://
I’ve experienced that as well… just a bad batch! but the nausea, I’ve noticed, seems to be caused by phenols that are activated by the initial oxidization and then burned off the more processed it is, but since green is the least processed (not counting white which isn’t at all), it tends to affect me the most. Oh well!
Hmm, I wonder if that’s why I felt a tad nauseous after having a large matcha latte? Or would the processing of matcha reduce the phenolics concentration? (I should know this… part my Masters involves degradation of phenols during processing! But nausea from phenols is out of my realm.)
Either way, tea has yet to give me any nausea/intestinal troubles to anywhere neat the extent that coffee does!
Hmmm do you get nauseous from any other green tea?
I wonder if crushing the leaves to make powder would release more phenols…
That’s a cool masters degree!! I have a friend who did hers at Windsor dealing with toxicity in frogs. Poor froggies (I won’t get into what she did to them here!)
Anyhow, I find this fascinating… the whole phenol phenomenon and how it varies so much from one tea to the next!
I haven’t been nauseous from tea much, but I also likely haven’t consumed the quantity in one go that I did when I had the huge latte! It wasn’t that bad, though. Just a bit of an icky queasy feeling.
Thinking about it, crushing the leaves (and consequently consuming the entire things) likely would release more compounds! Er… grinding plant tissue into a powder may possibly be the way that I extract polyphenols from my samples (albeit with methanol; I assume tea polyphenols are more water soluble). . Such a bad grad student.
Yeah, I find it fascinating too. Hence my project being on beneficial compounds in asparagus, and (in part), the nutritional impacts of cooking! Semi-related to tea… :D
Exactly!! not “too” bad but there is def that icky sensation…
I’ve had nausea from matcha once before but not this time, maybe because I’d already eaten dinner?
Well, if you ever figure it out… let me know! Mmmmm asparagus…
I had a gunpowder recently that was so STRONG I just had to reduce the steeping time, I wonder if that would help with your nausea factor?
I think it will try that Amy! also, the leaves are rolled so I might reduce the quantity as well- they had so little room to expand in the steeping basket!!
Sometimes the nausea factor can be due to bad tea- stale or rancid. I heart Yunnan green teas, and I had a vacuum sealed sample from Upton’s a few yrs ago, and the sample tasted bitter. I thought I oversteeped it, so I lowered the temp & steep time (still really bitter). I few hours later I had some, shall I say…….severe intestinal irregularities!! The rest of the sample got tossed. ://
I’ve experienced that as well… just a bad batch! but the nausea, I’ve noticed, seems to be caused by phenols that are activated by the initial oxidization and then burned off the more processed it is, but since green is the least processed (not counting white which isn’t at all), it tends to affect me the most. Oh well!
Hmm, I wonder if that’s why I felt a tad nauseous after having a large matcha latte? Or would the processing of matcha reduce the phenolics concentration? (I should know this… part my Masters involves degradation of phenols during processing! But nausea from phenols is out of my realm.)
Either way, tea has yet to give me any nausea/intestinal troubles to anywhere neat the extent that coffee does!
Hmmm do you get nauseous from any other green tea?
I wonder if crushing the leaves to make powder would release more phenols…
That’s a cool masters degree!! I have a friend who did hers at Windsor dealing with toxicity in frogs. Poor froggies (I won’t get into what she did to them here!)
Anyhow, I find this fascinating… the whole phenol phenomenon and how it varies so much from one tea to the next!
I haven’t been nauseous from tea much, but I also likely haven’t consumed the quantity in one go that I did when I had the huge latte! It wasn’t that bad, though. Just a bit of an icky queasy feeling.
Thinking about it, crushing the leaves (and consequently consuming the entire things) likely would release more compounds! Er… grinding plant tissue into a powder may possibly be the way that I extract polyphenols from my samples (albeit with methanol; I assume tea polyphenols are more water soluble). . Such a bad grad student.
Yeah, I find it fascinating too. Hence my project being on beneficial compounds in asparagus, and (in part), the nutritional impacts of cooking! Semi-related to tea… :D
Exactly!! not “too” bad but there is def that icky sensation…
I’ve had nausea from matcha once before but not this time, maybe because I’d already eaten dinner?
Well, if you ever figure it out… let me know! Mmmmm asparagus…