학술저널
Green tea has it's own unique taste and aroma, which is made up of a blend of caffeine, sugars, tannins and amino acid. It was found that flavors and aromas varied, a major contributing factor that altered the taste and aroma can be attributed to the conditions, which in the tea is leached. This was discovered while leching tea in waters containing varied amounts of different chemicals, which influenced the taste and aroma of the tea. The purpose of this study is detecting importance of water, tea and evaluation of tea by investigation of ancient and present literature.
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