Tea Glossory

Tea terms, used mainly in tea tasting and grading process

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• alkaloids, including caffeine, theophylline, and theobromine
• amino acids

• carbohydrates

• proteins
• chlorophyll
• fluoride
• aluminum
• minerals and trace elements
• volatile organic compounds, which contribute to its odor and taste

The antioxidant effect of black tea is due to its polyphenol content. Polyphenols are chemical compounds that protect plants from ultraviolet radiation and harmful, disease-causing pathogens.

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