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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.

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Under Tea Chemistry our area of interest include: Identification and quantification of biochemical parameters in tea shoot and black teas responsible for quality. Optimisation of different stages of processing by studying biochemical parameters. Biochemical study as an aid to selection.


Being less processed than black tea, these vitamins are left intact in the tea-making process. Other green tea ingredients include 6% to 8% of minerals such as aluminium, fluoride and manganese. Green tea also contains organic acids such as gallic and quinic acids, and 10% to 15% of carbohydrate and small amount of volatiles.


All tea is made from the leaves of the tea plant, Camellia sinensis. Six main types of tea are produced – white, yellow, green, oolong, black and post-fermented. Each type of tea has a unique aroma, taste and visual appearance. In Western countries, green and black tea are more commonly known. The distinctive flavours of these teas are created by their different chemical compositions.


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.


Like green tea, rooibos is a rich source of antioxidants. However, its chemical makeup is quite different from that of tea made from Camellia Sinensis. Unlike green tea, it has no caffeine, and no EGCG, the antioxidant that makes green tea so good for you.


Tea. Tea contains more caffeine than coffee by dry weight. A typical serving, however, contains much less, since less of the product is used as compared to an equivalent serving of coffee. Also contributing to caffeine content are growing conditions, processing techniques, and other variables. Thus, teas contain varying amounts of caffeine.


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.


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. It is a colourless compound although samples may appear yellow because of impurities.


Tea tree oil is one of the most powerful immune stimulant oils and helps fight infections of all kinds and helps clear the skin. Burners and vaporizers. In vapor therapy, tea tree oil helps with colds, sinusitis, bronchitis and any other respiratory ailment and is also of use to help the mind cope after shock. Blended massage oil or in the bath