UKKO BLOG

However, tea leaves are exceptionally sensitive to processing errors. Water that is too hot will scorch delicate green leaves, yielding a bitter brew, while under-steeping an aged black tea leaves its complex aromatic profile flat and undeveloped.

Yet, translating the subtle nuances of fine winemaking to the cabin environment is a delicate endeavor. Reduced humidity and cabin pressure subtly alter human perception, dulling delicate florals, flattening acidity, and making aggressive tannins feel surprisingly harsh on the palate.