Whether it's for a hobby or to further develop ourselves in an academic or professional environment, we always need to constantly learn, from something as simple as tea to complex subjects like medicine. However, sometimes, trying to gain a broad understanding of a specific topic can feel overwhelming because we need to figure out where to start. Often, we take the long route instead of the shorter one, even though both can lead to the same or better results. This is why Greene (2020) emphasizes that life is too short to learn everything about a specific topic. We can waste crucial time trying to gain knowledge and sharp practice from various sources. He suggests finding a mentor who aligns with our thirst for knowledge, who can feed us valuable information and propel our learning career through a mentor-protégé relationship.
When it comes to complex topics like chemistry, I must admit there is a lot I don't know—especially about how we interact with it daily when we consume something. But this is where Satoricha's T.E.A. methodology comes into play, particularly the (A) for learning to be a lifelong learner, through (E) the connection of people who (T) transmit valuable information.
The series "The Chemistry of Flavor" aims to help everyone become aware that every food and drink is a world on an atomic level. While we may see it takes a long time, we can learn to understand it and use that knowledge to our advantage.
To provide accurate and relevant information on this topic, I have sought out an excellent mentor: Dr. Virginia Lovelace, who holds a PhD in general medicine from Columbia University, a postdoctoral degree in microbiology, and bachelor's degrees in experimental sciences, arts, and physics.
Thanks to tea's ability to offer interdisciplinary knowledge, Dr. Virginia has combined her other academic passions to understand this ancient beverage better. She has shared her expertise in various books, including Nerd's TeaLab, which shows that research and tea make an excellent combination. In her book, she presents a variety of practical experiments that anyone can do at home to gain a deeper understanding of the chemistry within the tea.
Dr. Virginia explains that if we want to delve into the chemical world of flavor, we need to keep two things in mind:
1. Personal differences:
It's common to hear phrases like "This is the best wine you'll ever taste" or "This is the best champagne in the world," the same applies to tea, coffee, and almost all beverages and foods. But when we try them, we might be surprised that we don't like them—or even find them unpleasant.
This might make us wonder: Are they wrong, or am I? The answer is neither. In fact, both are right. Flavor preferences vary based on factors like sensory memory, culture, and genetics. As the saying goes, "To each their own." The important thing is finding what satisfies you the most.
Dr. Virginia offers a simple example to explain the genetic aspect. Imagine three people from the same country, all the same age. Person "A" wears glasses all the time, person "B" wears them only for reading, and person "C" doesn't need them because they have 20/20 vision.
The literature aligns with what Dr. Virginia mentions. Klosse (2013), in his book The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages, presents the following premises:
- There are "genetic flavors" determined by the country or region a person comes from. For example, Latinos and African Americans tend to prefer sweeter flavors compared to Europeans and Asians, although some individuals go against these general findings.
- There are also "super-tasters," "tasters," and "non-tasters." These terms help explain a person's sensitivity or perception of flavors, which is entirely genetic, as it depends on the number of taste buds one has.
- A professional taster doesn't have a superior palate to anyone else but is trained for the job. For example, if you participate in a coffee tasting with a professional, they might say the coffee has fruity notes of orange and red berries, while you might think it reminds you of a fruitcake you ate last week.
Are you wrong? No, which brings us to Dr. Virginia's second point.
2. Life, like flavor, is made up of samples:
Even if you're not interested in becoming a professional taster, you probably want to know what things you like and don't like.
Like professional tasters, it's essential to try different samples—in our case, various teas, coffees, foods, etc., to discover your preferences. But before diving into what's in your kitchen, it's essential to start by recognizing flavors or, as I like to say, "making mental notes."
A practical case:
Take some blueberries and understand that they can be divided into three parts:
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- Flesh
- Skin
- Flesh and skin together
Once you understand that, pop one into your mouth and savor it—close your eyes if you want—and map the flavor, just like Remy from Ratatouille.
What do you feel in your mouth? Sweetness, acidity, bitterness? What textures do you sense on your tongue?
After tasting a blueberry, rinse your mouth with lemon water and repeat the process with the flesh and skin separately. Remember to note your findings! The next time you taste a beverage or dish containing blueberries, you may find it easier to identify.
The same goes for everything we consume. I don't like melon, but I love strawberries. How do I know? I took the initiative to try them.
When I first tried Japanese Gyokuro tea, I didn't like it because I brewed it incorrectly, letting it steep too long. However, after participating in a Japanese tea course from the Global Japanese Tea Association, I learned how to prepare it properly and was able to appreciate its sweet, fresh flavors.
Tasting allows us to see beyond food, but we also need to learn how to prepare, handle, and understand it—just like I did with Gyokuro.
While this first installment of The Chemistry of Flavor doesn't dive strictly into chemistry, it lays the foundation. After all, you can't run before you learn to walk, right?
This amazed me when I asked Dr. Virginia about her "Tea Wisdom." She showed me the title of her book, A Nerd Contemplates the Japanese Tea Ceremony. Dr. Virginia has come to understand that there's philosophy, history, culture, and a wealth of knowledge beyond the ceremony.
Let's follow Dr. Virginia Lovelace's example and appreciate the beautiful sensory dance that flows with the rhythm of the chemistry of flavor every time we consume something.
Satoricha ~
References
Reunion de Satoricha con Dra. Virginia Lovelace (Temporada 1). (2024, 4 13). In [Zoom]. (Original work published 2024)
Greene, R. (2020). Maestría. Editorial Oceano de Mexico.
Klosse, P. (2013). The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages. CRC Press.
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