{"id":970,"date":"2025-12-03T14:44:58","date_gmt":"2025-12-03T01:44:58","guid":{"rendered":"https:\/\/blogs.otago.ac.nz\/keithgordon\/?p=970"},"modified":"2025-12-03T16:16:25","modified_gmt":"2025-12-03T03:16:25","slug":"tea-in-xiamen","status":"publish","type":"post","link":"https:\/\/blogs.otago.ac.nz\/keithgordon\/tea-in-xiamen\/","title":{"rendered":"Tea in Xiamen"},"content":{"rendered":"<p>While attending the <a href=\"https:\/\/icavs.xmu.edu.cn\/\">13th International Conference on Advanced Vibrational Spectroscopy (ICAVS13)<\/a>.\u00a0 <span data-olk-copy-source=\"MessageBody\">Jervee, Elkhansa, and Anam had the opportunity to be invited to try traditional Chinese tea with some of Xiamen University&#8217;s English students on the first day of ICAVS conference in China. The tea is a dark tea called Old Friend \u201c<\/span><b>\u8001\u670b\u53cb\u201d<\/b>, which is a fermented tea. They told us that there are 6 types of tea according to the length of the fermentation process. A question that has been wandering in our minds is whether we will be able to use Vibrational spectroscopy to identify the age of different types of tea.\u00a0 Sounds like a job for chemometrics.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/12\/Tea-Group2-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-971\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/12\/Tea-Group2-1024x768.jpg\" alt=\"\" width=\"590\" height=\"443\" srcset=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/12\/Tea-Group2-1024x768.jpg 1024w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/12\/Tea-Group2-300x225.jpg 300w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/12\/Tea-Group2-768x576.jpg 768w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/12\/Tea-Group2-1536x1152.jpg 1536w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2025\/12\/Tea-Group2-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 590px) 100vw, 590px\" \/><\/a><\/p>\n<p>The tea drinking group<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While attending the 13th International Conference on Advanced Vibrational Spectroscopy (ICAVS13).\u00a0 Jervee, Elkhansa, and Anam had the opportunity to be invited to try traditional Chinese tea with some of Xiamen University&#8217;s English students on the first day of ICAVS conference in China. The tea is a dark tea called Old Friend \u201c\u8001\u670b\u53cb\u201d, which is a [&hellip;]<\/p>\n","protected":false},"author":33170,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-970","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/users\/33170"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/comments?post=970"}],"version-history":[{"count":0,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/970\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/media?parent=970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/categories?post=970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/tags?post=970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}