| Customization: | Available |
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| CAS No.: | / |
| Formula: | / |
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| {Product Name}: | Black Tea Extract |
| {Other Name}: | N/A |
| {Test Method.}: | HPLC |
| {Appearence.}: | Brown Powder |
| {Specification}: | 99% |
| {MOQ}: | 1kg |
Product Introduction:
During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols takes place. The composition of fresh leaves changes greatly, and the reduction of tea polyphenols by more than 90% produces new components and aroma substances such as theaflavin and theulein, which have the characteristics of black tea, red soup, red leaves and sweet and tasty alcohol.
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