Roasted Coffee Beans Tea Leaves Tea...

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Roasted Coffee Beans Tea Leaves Tea Extracts

The aroma and taste of tea leaves(black or green) is severely affected by excessive oxidation. Catechins and flavanols, anthocyanins and other aromatic complex organic molecules that give tea leaves their distinct flavour and aroma. Oxygen reacting with these molecules can reduces the taste and aroma. To safeguard the aroma of tea, oxygen scavenger sachet should be used.