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Tea leaves are rich in caffeine (an alkaloid), tannic acid and coloring matter, such as polyphenolic compounds. Some simple experiments can be carried out to study the components that are responsible for the variation in tea flavour in various brands of tea.
Tea leaves are rich in caffeine (an alkaloid), tannic acid and coloring matter, such as polyphenolic compounds. Some simple experiments can be carried out to study the components that are re…