NEW YORK — On a recent Sunday afternoon, David Bromwich paces his friend’s kitchen in Brooklyn barefoot, waiting for some tea to steep. As the alarm on his phone goes off, he’s already pouring. “It has a slight asparagus taste,” he says, slurping the hot green tea from a spoon. “There are so many chemicals in tea,” he explains, sticking a thermometer in another cup of water. “It’s the processing that unlocks all the different compounds.” Bromwich, a 36-year-old product manager at Thomson Reuters, has always loved tea, tasting every one he could as a kid and later mail-ordering the […]
