Black tea. Sri Lanka
Sri Lankan teas usually have a lot of body, therefore they are ideal to combine with milk. They develop citrus notes as plum, raisins, and wood, malt …
The plant used to tea processing is the Camellia Sinensis. For each type of tea, they should submit or ignore the shoots and leaves at different transformation processes. Some of the major compounds of the leaf tea are polyphenols that act as antioxidants. Caffeine, theophylline and theobromine, central nervous system stimulants. L-theanine, stress acting on amino acid neurotransmitters and stimulates alpha waves that increase brain activity allowing body and brain stay calm. The main feature is that black tea is fully oxidized. for thereby the cells are disrupted by rolling sheets and allows the juices are deposited on its surface, at this time, the enzyme polyphenol oxidase reacts with oxygen and produces changes, physical and chemical compounds transforming the leaf in other brown colored.
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