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juniperpublishers-nutrition · 1 year

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Effect Of Withering Temperature and Time on Biochemical Properties of Vegetatively Propagated and Seedling Tea

Abstract

Black tea quality depends on chemical composition of tea leaves and physical and chemical processes involved in its manufacturing. Different literature reports indicated that the main constituents of tea leaves belong to the polyphenol group and also various chemical constituents including methylxanthines, amino acids, chlorophyll, carotenoids, lipids, carbohydrates, vitamins, and more than 600 volatile compounds. This study investigated the effect of withering conditions (time and temperature) on thearubigins (TRs) and theaflavins (TFs) content in seedling and vegetatively propagated tea leaves. Tea leaves were withered at different times (14, 16, 18, and 20hours) at constant temperature (25°C) and different temperatures (23, 25, 27, and 29°C) at constant duration (18hours), prior to HPLC determination of TFs and TRs concentration. Parameters measured included, TFs, TRs, taste, liquor appearance and aroma. Withering times of 20hours for seedling tea and 16hours for vegetatively propagated tea at 25°C promoted the optimum development of theaflavins (3.77+0.06mg/g) and thearubigins (3.93+0.05mg/g) thus, excellent taste, liquor appearance, and aroma of tea. There was a significant difference (p<0.05) in theaflavins and thearubigins concentration between seedling and vegetatively propagated teas.

Keywords: Withering; Thearu begins; Theaflavins; Seedling tea; Vegetatively propagated tea

Introduction

Tea is made from the tender leaves of the tea plant Camellia Sinensis (belonging to the Theaceae family) which is native to East and South-East Asia (Roberts, 2004) [1]. It is one of the most popular and widely consumed beverages in the world because of its refreshing taste, attractive aroma and health benefits (Hajra et al., 2015) [2]. Different literature reports show that the main constituents of tea leaves belong to the polyphenol group, which accounts for 25 to 35% on a dry weight basis and also contains various chemical constituents. These chemical constituents include methylxanthines, amino acids, chlorophyll, carotenoids, lipids, carbohydrates, vitamins, and more than 600 volatile compounds. Some health benefits of tea include lowering blood glucose levels, eliminating fats, reducing fatigue, promoting good blood circulation and a steady heart rate, enhancing high bone mineral density and improving cognitive functions Lee et al., 2002; Khan & Mukhtar, 2007; da Silva Pinto, 2013 [3]. Tea processing consists of five distinct stages, which are withering, leaf maceration, fermentation, drying, and sorting. The withering stage is the most important because of the reduction of moisture levels in tea leaves from about 75-80% to 68-70% (wet basis) for 18 hours and its influence on some biochemical changes that occur as a result of the changes in the leaf structure [1]. These changes are in the levels or contents of tea phenolic compounds (catechins, theanine, theaflavins (TFs), thearubigins (TRs), proteins, lipids, sugars, enzyme activity, and organic acids Hilton et al. [4]. Tea phenolic compounds are responsible for the creaming effect of tea, proteins and theanine for the flavour, TRs for the body of the tea (liquor colour and strength), and TFs for tea brightness and briskness or astringency of black tea Obanda et al. [5].

A number of factors or conditions affect the biochemical changes, and these include withering duration, temperature, air flow rate and relative humidity Horie and Kohata, 2004. For example, high withering temperatures above 30 °C result in unfavourable enzymatic reactions, which can lead to the production of unfavourable amounts of TFs and TRs causing a decrease in brightness, flavour indexes, and sensory evaluation scores of black teas. Temperatures between 25 and 28°C induce favourable biochemical changes for enhancement in flavour and brightness of tea liquors. Long withering durations (17-20hours) can produce tea with good biochemical properties and sensory scores, whereas short durations (6-8hours) produce tea of lowquality Owuor & Orchard ; Jabeen et al. [6,7] .

Besides processing conditions, tea quality also depends on the cultivar of the tea, type of shoot (1+b, 2+b or 3+b leaf) harvested, growing environment, plucking standard, plucking interval and plucking season, method of processing, size of ground tea leaves and infusion preparation. Despite the numerous studies on the effects of withering time-temperature conditions on the quality attributes of tea, limited studies have been conducted to compare the effect of time- temperature conditions on biochemical attributes in vegetatively propagated (plant propagated vegetatively from high-yielding plant material) and seedling tea (plants raised from seed). Therefore, this study aimed at getting more insight into the effects of withering temperature and duration on TFs and TRs in vegetatively propagated and seedling tea. Insights from this study could enable optimization of the withering process for vegetatively propagated and seedling tea and to help identify improvement opportunities.

Methodology

Tea sampling and treatment

For each tea type (vegetatively propagated or seedling tea), 2000kg of 2+b(3+bL) green leaf was hand (machine) harvested, weighed using a weighbridge scale and equally added to 4 trough beds with two heat fans. Four withering durations, 14, 16, 18, and 20 hours at 25 °C, were used to determine the effect of withering duration and four temperature treatments of 23, 25, 27, and 29 °C for 18 hours were applied to determine effect of withering temperature on the TRs and TFs content in vegetatively propagated and seedling tea. In both treatments, relative humidity, and air flow rate were kept constant at 73%, and 6.3 m3/min/ kg, respectively. After leaf maceration, 800g to 1kg of the dhool samples were then selected randomly for the analyses of TFs and TRs.

Extraction and analysis of polyphenols, theaflavins (TFs) and thearubigins (TRs)

Fifteen (15) gram dhool samples from the withered seedling and vegetatively propagated tea were weighed and 120 ml of boiled distilled water was added, and the mixture was left to infuse for 5minutes. The samples were then filtered using a tea strainer and the filtrate was stored in a reagent bottle covered with aluminium foil before it was injected into the HPLC (Agilent 50 LC model) equipped with a UV-VIS detector. The mobile phase consisted of 100% acetonitrile solution (A) and distilled water (B). Gradient elution was programmed as follows: 90%A and 10%B, raised to 20%A (7-9 min) and 90%A (9-15min). Detection peaks were scanned at a wavelength of 280 nm. A calibration curve was prepared by serial dilutions of the standard stock solution. The procedure was repeated for all the 3 dhool samples from vegetatively propagated and seedling leaves and the fresh tea leaves (before the withering process). Three replicates were used for each treatment.

Statistical analysis

The data from the Significance test (ANOVA) for the effect analysis experiments was analysed using one-way ANOVA (analysis of variance) SPSS statistical package version 23.

Results and Discussion

Effect of withering duration on thearubigin and theaflavin concentration in seedling and vegetatively propagated tea leaves

The TFs in vegetative propagated and seedling tea did not differ significantly between the withering duration of 18 hours. Seedling tea produced the highest concentration of TFs (3.06mg/ g+0.05) and TRs (3.90mg/g+0.06) at 20°C followed by 18 hours 3.04mg/g+0.04 TFs and 3.81mg/g+0.09 TRs, then 16 hours with 2.97mg/g+0.07 TFs and 3.74mg/g+0.05 TRs and 14hours with 2.86mg/g+0.04 TFs and 3.66mg/g+0.04 TRs.

For vegetatively propagated tea, the highest concentration of TFs (3.24mg/g+0.05) and TRs (3.93mg/g+0.05) were obtained at a withering duration of 16 hours. This was followed by 14 hours with 3.15mg/g+0.05 TFs and 3.89+0.03mg/g TRs then 18 hours with 3.06mg/g+0.05 TFs and 3.86mg/g+0.06 TRs. Duration of 20 hours produced the least concentration values of TFs (2.93mg/g+0.05) and TRs (3.76 mg/g+0.006). The results indicate a significant difference (p<0.05) in the concentration of TFs and TRs in seedlings and vegetatively propagated (Table 1) and withering duration had a significant effect (p<0.05) on TF and TR concentrations for both seedling and vegetatively propagated teas (Table 1). Vegetatively propagated tea leaves had higher concentrations of both the TFs and TRs than the seedling tea.

The TRs content for seedling tea changed significantly during the withering process such that withered leaves at the duration of 20 hours had the highest concentrations of TRs whilst those at 14 hours had the least TR concentrations. These changes could be attributed to the oxidation of catechins in the tea leaves (synthesised by the free sugars found in tea e.g., fructose, glucose, raffinose, stachynose) in the presence of the naturally occurring polyphenol oxidase and peroxidase enzymes forming TFs and TRs to a larger extent that are reddish brown in colour, water soluble and highly responsible for the body and colour of tea. This is in agreement with Ullah et al. (1984)’s findings that there is an increase in TR content during withering resulting in a stronger taste, tea liquor appearance/colour and body.

Borah et al., [8] reported that seedling tea withered for a shorter duration is lower in TR content due to inadequate catechin degradation to TR and long withered teas produce the highest TR content due to adequate TR formation from catechins. This could be the explanation for the low TR concentration at a duration of 14 hours and high TR concentration at 20 hours in the study. Short withering durations result in inferior black tea quality for seedling tea since TR formation will not be maximized. According to Owour [9], vegetatively propagated tealeaves and withering duration interaction have a significant influence on TF, TR, brightness, infusion colour, thickness, strength, briskness, leaf and liquor appearance and almost all vegetatively propagated (clones) produce good quality between 16-18 hours. Duration of 16 hours had the highest TF and TR concentrations (Table 1) which is in line with Owour (2003)’s study. As withering duration increased from 16 to 20 hours for vegetatively propagated leaves, TR content decreased (Table 1). This is similar to the findings by Tomlins and Mashingaidze [10] who stated that TR content decrease with an increase in withering duration but different from the seedling trend where TR content increases with an increase in duration.

The highest TF content (3.24+0.05mg/g) was recorded at 16 hours duration whereas the lowest (2.93+0.05mg/g) at 20 hours for vegetatively propagated leaves (Table 1). These results are in agreement with those by Sanderson [11], who reported that the longer the withering time, the less TF content; mainly due to high production of carotenoids which degrade to form volatile flavour compounds that are responsible for tea aroma. Similarly, studies by Tomlins and Mashingaidze [10] indicated that the shorter withering time for vegetatively propagated tea (12-17hours) resulted to tea of good flavour and quality by efficient poly phenol oxidase enzyme activity which converts catechins to TF and TR. Tomlins and Mashingaidze confirmed that unwithered tea leaves are associated with teas that are bright while withered teas produce less brightness. Brightness is directly related to TF content or concentration in tea which explains the very low initial concentrations of TFs from the unwithered or fresh tea leaves from this study.

The results indicate a significant difference in the concentration of TFs and TRs in seedlings and vegetatively propagated leaves. Vegetatively propagated teas have higher concentration of TFs and TRs. This could be attributed to a greater proportion of polyphenols in vegetatively propagated teas as compared to seedling teas, implying that the catechin amount is higher hence sufficient or adequate degradation of catechins to TRs and TFs [12].

Effect of withering temperature on thearubigins and theaflavins content in seedling and vegetatively propagated tea leaves

The results in Table 2 show that withering temperature had a significant effect (p<0.05) on TF and TR formation. The TFs (0.15mg/g+0.04) and TRs (0.16mg/g+0.04) concentrations before withering (fresh leaf) for seedling tea were not significantly different for TFs (0.16mg/g+0.04) and TRs 0.16mg/g+0.03 for vegetatively propagated leaves). Table 2 shows that withering temperature of 23°C recorded the highest TRs (3.08mg/g+0.05) and TF (3.66mg/g+0.06) concentrations, both seedlings tea and vegetatively propagated tea (3.77+0.06mg/g; 3.26mg/g+0.08 respectively). Tea treated at 29°C had the least concentrations of TRs (2.73mg/g+0.10) and TFs (3.46mg/g+0.08). The same trend of results was noted for vegetatively propagated teas as well, though they had higher concentrations than seedling tea (Table 2).

An increase in withering temperature resulted in a decrease in TF and TR concentrations. Withering tea leaves at 23°C temperature produced teas with the highest TF concentrations. A study carried out by Sanderson [11] also reported that at lower temperatures, overall biochemical reactions are kinetically and thermodynamically controlled for optimal formation of quality components in black tea.

The results indicate that TR concentrations were significantly lower than TFs in the withering temperature treatment and lower temperatures (23 and 25°C) produced higher TR concentrations whilst higher temperatures (27 and 29°C) had lower TR concentrations (Table 2). These findings are in accordance with Howard [13] who confirms that black tea manufactured with withering temperature above 25°C has low TR content, total colour levels, lacks briskness and has a very low TF content as well. The results in Table 2 shows that tea leaves subjected to high temperatures produced teas with the least TF and TR contents because enzyme activity at these high temperatures is reduced such that the rate of catechin degradation to TFs and TRs is apparently reduced (Table 2). This then gives the need to control temperatures below 27°C during withering; explaining why teas at lower temperatures had good quality attributes in the study. Comparison of the effect of withering temperature on seedling and vegetatively propagated tea leaves.

The results indicate that there was a significant difference in the concentration of TFs and TRs in seedling and vegetatively propagated tea. Vegetatively propagated teas have higher concentrations of TFs and TRs. This could be attributed to their constitution of a greater proportion of polyphenols than seedlings; implying that their catechin content is higher hence sufficient or adequate degradation of catechins to TRs and TFs which enhances tea brightness, briskness, body and quality [12-17].

Conclusion

The amount of TF and TR content in tea is dependent on the type of tea leaf, withering duration as well as their interaction effects. The study showed that withering times of 20 hours for seedling tea, 16 hours for vegetatively propagated tea, and a withering temperature of 23°C are the most desirable since they promoted the optimum development of significant quality attributes of tea, that is high TF and TR concentrations. Furthermore, the results showed that withering seedling tea leaves are the most desirable since they promoted the optimum development of significant quality attributes of tea with good biochemical properties through high TF and TR content. The results of this study can help operators in the tea industry to improve the quality of their tea.

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#food hygiene #Meat Science #GMO Food #food technology #diet therapy #Juniper Publishers #open access journals

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suchananewsblog · 1 year

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Rats Caught 'Eating Food On Display At UK Shop', Fined Over 26,000 Pounds

Visiting a food shop is something that we do on a regular basis. Be it for buying groceries or grabbing a quick meal on your way to work, it’s an activity that we possibly cannot escape. While we usually don’t pay much heed to the things that we buy from a food shop, have you ever wondered if they’re stored following proper hygiene protocols? Maintaining high standards of hygiene at food shops is…

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#food hygiene #food hygiene standards #rats #uk shop

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amberwellnessgroup · 1 year

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Digestive Support for the Post-Holiday Bloat

After the busyness and indulgences many of us undertake during the holiday season, it is no wonder that digestion can go awry and become a big health focus for our patients to get back on track in the new year.

Here are 3 simple techniques you can incorporate into your daily routine to get your gut back on track.

Food Hygiene

Food Hygiene The state of the mind and nervous system when eating, can greatly impact digestive function. Unfortunately, our modern day practices do little to support optimizing this influence. It takes creating rituals and intention to cultivate practices that encourage digestive function. However, with a little practice these tips can go far in helping get things back on track!

The ways that these practices are supportive are largely through mindful eating habits and shifting the nervous system out of “fight or flight” and into “rest and digest”.

Take 5-10 deep belly breaths prior to meals.

Chew your food until it’s liquid. Digestion starts in the mouth with enzymes in the saliva. Many times we don’t realize that we chew 3 times and then swallow without the benefit of mastication and salivary enzymes on food breakdown.○ Count out how many times you’re chewing to at least 13 times. You will notice that this is likely more than you were doing.

Eat in a calm, relaxed environment as much as possible.○ Avoid eating on the run or in the car.

Avoid drinking while eating. This dilutes digestive enzymes and if the beverage is cold it will be harder for enzymes to be activated. All enzymes have a temperature where they are optimally active and will work best. Digestive enzymes are no different, so don’t make it harder on your pancreas by drinking ice cold beverages with meals.

Apple Cider Vinegar

You may have heard that apple cider vinegar is a great way to boost up your digestion, but not know why or how. We’ve created this simple guide to direct you. Apple cider vinegar (ACV) acts as a bitter and helps to stimulate digestive enzymes including the all important hydrochloric acid in the stomach. Proper levels of stomach acid are important for killing off unwanted bacteria in foods, aiding in peristalsis (movement through the digestive tract), and tonifying the pyloric sphincter that allows the stomach to empty into the small intestine. This is also where a properly acidified mouthful of food, will signal the pancreas to make and input important pancreatic enzymes which helps digestion further along the tract.

Add 1 teaspoon of apple cider vinegar to 2-3 ounces of warm water. If the flavor is difficult for you to drink, you can add ¼ teaspoon of raw local honey. Drink before breakfast or all of your meals throughout the day.

You can also use ACV as a dressing with extra virgin olive oil or use it to preserve veggies.

Studies have also shown that ACV helps balance blood sugar and can promote healthy weight loss.

Vagus Nerve Exercises for Digestive Support

The Vagus nerve is responsible for many bodily functions including swallowing, breathing, and gastrointestinal motility. The Vagus nerve when relaxed triggers the rest and digest state. There is a lot of research about the state of the vagus nerve and how impactful it is on mood and basic social interactions called the poly-vagal theory. This is a key link to the relationship between stress and digestive function. By helping to support your digestion with the following vagus nerve exercises, you will also benefit your overall nervous system and stress responses. Vagus nerve stimulating exercises:

“The Basic Exercise”: Lie on your back with your hands interlaced behind your head. Then look to one side while keeping your head straight / central. Continue looking to one side for up to 60 seconds or until you yawn, sigh, or swallow -whichever comes first. Blinking is okay. Repeat on the opposite side. You will likely notice this happens quicker the more you do these exercises.

Gargle intensely, to the point of gagging. This stimulates the vagus nerve because it is connected to the vocal cords.○ Humming and singing have the same stimulating effect

Deep breathing helps to stimulate the vagus nerve as well. Put one hand on your belly and breathe to expand the abdomen, then slowly exhale and contract the abdomen. Repeat slowly 10 times.

If you’re feeling bold, cold water immersion will also stimulate the vagus nerve. You can start small by filling a sink and immersing the top half or all of your face in cold water for 10-30 seconds. You can also end your showers on a burst of cool / cold water to get this effect. This is why many sauna facilities will have a cold plunge option at the end.

To visit more wellness blogs please, click here.

#post-holidays #Holiday Season #food hygiene #digestive system

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foldingfittedsheets · 2 months

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My mom has this awful friend, Cynthia. My loathing goes deep enough that I’m not even going to change her name. If she ever finds this she knows what she did.

On multiple occasions my mom asked this horrible irresponsible chicken brained woman to watch after our animals while we were away. I don’t know why once wasn’t enough, because the first failure was so spectacular that anyone in their right mind would know she couldn’t be trusted with any level of responsibility or direction following.

You might be thinking to yourself, FFS, this level of antipathy is surely unwarranted! But you’d be wrong.

To set the scene, we were living in downstairs of our house when I was about fifteen. My mom has always wanted more animals than can reasonably be kept indoors which is how we ended up with three cats. When she wanted to kick them all outside I protested, and so all three cats lived in my bedroom with no access to the rest of the house.

That really wasn’t great, so in an attempt to give them options we made a window cutout with a cat door in it to give them access to the outdoors. Looking back on this as an environmentally conscious adult it’s wretched, cats should be indoor only, but at the time I was desperate to give them some freedom because one bedroom is too small for three cats.

So my parents and I went on a week long trip to visit family out of state. We told Cynthia to come feed and water the cats, and to scoop the litter box. Most importantly, don’t lock the handle of the door, because we only have the key to the deadbolt.

I’m sure you can see where this is going.

Cynthia locked us out. We arrived home after 12 hours on the road, desperate for the comfort of our own beds. We were met with an unyielding door. With a sigh I volunteered, “I can punch in the cat door and climb in the window.”

I slipped behind the bamboo outside my window and pushed in the cutout. A horrible insidious reek wafted out at me. I paused, prickling with foreboding. But I had a job to do, and by god I’d see it through. I hefted myself up into the window and my hand immediately landed in something wet.

Skin crawling, I pulled myself up and surveyed the darkened room as a miserable odor of decay and suffering poured out of the room around me. I could see dark shapes littering the carpet and it didn’t take a genius to guess that the cats had taken up hunting in a big way during my absence.

I pulled my hand out of the pile of vomit it had landed in and dropped into my onetime bedroom turned now into a hellpit of decomposing wretchedness. I turned on the light. I wished I had not turned on the light.

My eyes scanned across the floor, tallying as they went. Two dead birds, a dead baby rabbit, five dead mice, and one dead snake. I paused on my alarm clock, perplexed to see a stain of white on it. I stepped closer and saw a furtive movement.

The tally suddenly contained also: one live bird that had shit in several places, probably in pure terror to find itself trapped in a room littered with decomposing woodland creatures, which honestly, fair. I coaxed it out the window and finished the survey with five discrete piles of vomit.

I unlocked the door and let my parents in. They exclaimed in disgust at the horrible smell. We stood together in my doorway floored by the magnitude of neglect. The unscooped litter box was a subtle footnote in the tangible reek my living space. I disposed of the parade of ecological disaster, cleaned vomit, and scooped the box after a brutally long day on the road. The cats were fine, and happy to see me. They had a huge dish or food and water so Cynthia’s neglect at least hadn’t harmed them.

Then I slept on the couch while my bedroom aired out, the windows flung wide to dispel the uneasy ghosts of the hunted. I spent the whole night cursing Cynthia’s name for this evil she’d visited upon me. When my mom asked her, "Cynthia, didn't you see the dead animals?"

Cynthia responded, "Yes, they smelled so bad, I just ran in and out as fast as I could." I fully don't believe she did any caretaking, and I'm personally of the opinion that she locked herself out on the first day and never came back.

The next day my room had returned to a habitable level of smellscape and I gratefully crawled into my bed that night. I stretched out and froze as my foot brushed something cold and wet?

The final indignity: one last dead snake, inside my very sheets.

Fucking Cynthia.

#ramblies #story #ffs foibles #keep your cats inside #but also looking back like why didn't I change my sheets #I did not have good bed hygiene instilled in me from my parents #later that lady would go on to leave a huge metal dish of dog food in the middle of the yard #despite the fact that we told her over and over not to feed the dog because he was on a diet #and I knew not to trust her so my friend was coming twice a day to feed him his portioned out meals #he gained like ten pounds in the week we were gone eating rained on mushy dog food #that fucking woman was a menace

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qualitymiddleeast · 2 years

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#basic food safety #food safety training #food safety certification #food hygiene

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vse-kar-vem · 3 months

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joker out cooking livestream recap:

-they cooked chicken in mustard or somethjng. potatoes are in it as well

-nace's government name is, in fact, nace ! bojan thought nace's grandmother calls him ignac but no

-bojan tries to transfer the potatoes into a bigger pan. which they cannot find. they do find ANOTHER pan (disgustingly unwashed)

-jan's parents are currently taking care of igor, who has everything he needs: food. a roof over his head. cuddles if he wants. jan is not worried

-we have a short discussion about dishwashing soap. they use the original green fairy brand soap which is nace's favourite. jan doesn't have a favourite. bojan claims that WASHING HIS HANDS WITH DISH SOAP IS WHAT KEEPS THEM SOFT ("i have baby hands") ??????? APPARENTLY?????

-then jan and nace walk around the house feeling up each other/every one else's hands. bojan's hands are confirmed the softest but it's concluded that his secret is not dish soap but being a singer and not an instrumentalist (or playing an instrument badly, his words not mine)

-throughout this entire livestream jure sharpens two knives. good for him, it's very impressive (he slices grapes! and lemons! truly a resourceful kitty)

-we learn that kris is not here because he's MODELLING???? HUH???? 🫢🫢🫢

-we get an update on kamila's flowers (withering on top of the fridge. 😞)

-the connection was SO BAD im not kidding, which was why we missed out on a lot of stuff ☹️☹️ they don't have wifi and are relying SOLEY on data

-their favourite british supermarket is aldi, because it's cheap and the quality is ok. obviously they diss british produce, which like fair enough

-they sing a little ditty about their current circumstances-- shit wifi, potato cooking, etc (ft. NACE'S SINGING VOICE!!) honestly it was highkey a banger

-they answer some questions ie. "drop hints" about the new song. we get 2 rhythms and one singular chord

-they decide do an mtv cribs (tiktok cribs) style house tour which would be GREAT if anything would load 😐😐 so we ended up with a very very cut-up fridge tour (they have at least 2-3 cartons of milk and slovenian sausage (?). also oyster sauce

-the stream REALLY starts lagging here (as if it wasn't already). ok me personally i only caught "-- doesn't want us to go in his room" (about jure or kris??) jan and nace consider going into bojan's. then extended lag on a very ominous staircase. no rooms seen by me at least 😞😞

-they come back down and answer more qs! that i don't remember! sorry this recap was for me and not you 😞

-oh yeah they get asked "who cleans the kitchen?" a beat. jan and nace both laugh "yeah, who cleans the kitchen??" i think that says a lot about this household

-they talk a bit more about the song-- will give you (uncle roger voice) eMoTionaL dAmAgE. that hurt my soul to write but at least i (cantonese) am allowed to do the accent, unlike SOMEONE ELSE ON THIS LIVESTREAM (thanks bojan. at least you were shit at it enough so that it came off just slightly interesting and not anything else)

-that's all i can remember!! bojan finishes cooking, jan and nace sign off to eat. prolonged minute of staring and waving at the camera. i notice they are both very beautiful men. end of stream !

#bojan cvjetićanin #joker out #jan peteh #nace jordan #jure maček #i love yapping #ALSO tell me why their apartment of grown ass men has the same kitchen hygiene as my food tech class last year of 14 year olds 😭😭😭😭#takes me back to my bench mate telling me there's no need to dump the sink filter and straight pushing bits of food through it with a knife #🤠#vee rambles

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