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What Is the Chemical Formula of Tea? Because tea is a mixture of different compounds, rather than a pure compound itself, the full chemical breakdown of tea isn't predictable. There is no one chemical formula to describe all teas. Instead, there are thousands of different molecules in a single drop of brewed tea, making all teas different.


Much like coffee, tea contains a hugely wide variety of chemical compounds, but some of the most important in terms of its taste and colouration are the polyphenols. Black tea is produced by the full oxidation of tea leaves, which are then dried.


Black tea, called hóngchá (红茶) or red tea in China, is a type of tea that is more oxidized than oolong, green, and white teas. Black tea is generally stronger in flavour than the less oxidized teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis.


What is the chemical formula for black tea such as earl grey? ... It is not a chemical,and therefore, cannot have a chemical formula. Tea is a beveragecreated from steeping tea leaves in water.


Tea chemistry is complex. Just how complex? Well, on the bush, tea leaves contain thousands of chemical compounds. When tea leaves are processed, the chemical compounds within them break down, form complexes with one another and form new compounds.


The Chemistry of Tea. There are approximately 600 traces of aroma compounds in tea leaves, some of which are lost and some that are released during the manufacturing process. Once plucked, tea leaves begin to wither, their cell walls begin to break down and chemical compounds begin to form new chemical compounds, not all of which are water soluble.


Triethanolamine aka Trolamine (abbr. as TEOA or TELA to distinguish it from TEA which is for triethylamine) is a viscous organic compound that is both a tertiary amine and a triol. A triol is a molecule with three alcohol groups. Triethanolamine is a strong base. Approximately 150,000 tonnes were produced in 1999.


Popularity of tea as a beverage may be due to the presence of these two groups of compounds which are mainly responsible for the unique taste of tea, in addition to various compounds associated with tea aroma. Chemical composition of tea shoot varies with agroclimatic condition, season, cultural practice and the type of material.


Yet even the most learned of chemists cannot identify the thousands of chemical molecules in Camellia sinensis. To further compound the mystery, the chemical elements of tea are different when processed as green, oolong or black. When tea lovers add milk or lemon to tea in the cup, the chemistry of tea can change once again.


Epigallocatechin Gallate is a phenolic antioxidant found in a number of plants such as green and black tea. It inhibits cellular oxidation and prevents free radical damage to cells. It is under study as a potential cancer chemopreventive agent. (NCI)