![]() ![]() Many of these aromatic compounds do not exist in the fresh leaves, but are derived from other substances during processing,2 such as leaf withering, fermentation, and drying.3 Each step is designed to achieve optimal oxidation of catechins and produce tea with good flavor and color.3 Polyphenols (catechins) and flavonoids are metabolites produced by the plant as a defense against predators. ![]() The compounds that produce the familiar aroma, flavor, and taste include polyphenols, amino acids, methylxanthines, and volatile organic compounds.2 Hundreds of volatile substances in tea leaves make up the flavor and aroma. ![]() (A shadowy third group – those who don’t like hot drinks – are to be regarded with deep suspicion.) Imbibing these plant-infused hot beverages has become deeply entrenched in the culture and lifestyle of people the world over.Īround 2.5 million tons of dried tea is manufactured every year.1 Whether you take yours with a dash of milk in a fine china cup and saucer in a leafy garden in rural England, or prefer it black and thick with sugar from a glass on the streets of Cairo – or even eschew black tea in favour of green tea with lemon – the leaves have come from the tea shrub, a variety of Camellia. On the whole, you can divide people into two groups: coffee drinkers, and tea drinkers. ![]()
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