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Key Chemical Components of Tea by aanshid52 is a document available to read on EtoBox.
Tea is composed of various chemical constituents that influence its flavour, aroma, colour, and stimulating properties, with polyphenols and caffeine being the most significant. Polyphenols, primarily catechins, affect the taste and provide antioxidant benefits, while caffeine serves as a stimulating compound. The nutritional value of tea is minimal on its own, often enhanced by the addition of milk and sugar.
- Author
- aanshid52
- Language
- EN