As a food scientist and writer, Nagendranath Chiluvuru brings a rare and enriching scientific perspective to a popular consumable like tea.
Nagendranath Chiluvuru is a food scientist with a demonstrated history of working in the food industry-innovations, research, and quality space. An alum of CSIR - Central Food Technological Research Institute (CFTRI), Mysore, he is the Head of Innovations, Quality, and Productivity at Teabox, a company that claims to be India's finest and freshest tea brand, sourcing teas direct from tea plantations.
Nagendranath's unique position as a food scientist and tea aficionado helps him leverage his extensive scientific knowledge on a subject that is hugely popular. His repertoire ranges from simple and popular listicles on the health benefits of tea, to more academic topics such as the stabilising physiochemical properties, and prolonging the shelf life of tea.
“The most attractive or fascinating part about the butterfly pea flower is its ability to change colour with just a hint of lime. All you need is lime to watch butterfly pea tea create magic. One squeeze and you can watch the beautiful blue liquor turn into a magnificent purple.”
