Thai Nguyen green tea

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 Tea is produced according to the traditional tea making process  with an industrial scale, so it ensures that the standards of hygiene and safety and tea are always of uniform quality, users do not experience the situation that each time the taste is different.

Experienced tea artisans directly stand on the machine, controlling important stages such as stir-frying, taping, drying. especially the star stitch takes incense to highlight the characteristic fragrance and more beautiful colors.

Green tea has a lot of active ingredients, but it includes the following main ingredients:

1. Caffeine:

Caffeine: is the 2nd most abundant substance in the tea tree (about 5%). Caffeine is most abundant in tea leaves and at least in tea stems, so bud tea is always more expensive than ban tea. In addition, some people mistakenly believe that the caffeine in tea is lower than coffee, in fact, the opposite is true – the caffeine in tea is more than coffee, but the type in the form of tannate caffeine should have a slower effect than coffee.

2. Tannins:

As the most abundant substance in tea, what is this substance in fact? Tannin is a polyphenol compound in plants, capable of forming bonds with proteins and other polymeric compounds in a sustainable way. In fact, thanks to this substance, tea has a high nutritional value due to the taste of tea determined by this substance. The more tannins in tea, the better the taste of tea, and the content of tannins in tea depends on the tea leaves, young tea leaves will have the most of this substance.

3. Proteins and amino acids

Tea leaves are processed and the longer they last, the protein decreases, and amino acids increase. Amino acids determine the aroma of tea, the more amino acids the tea, the more it loses its scent (except for flavored teas such as jasmine, chamomile flavor). And the protein of tea is more or less suitable depending on external conditions such as the time of picking tea, young tea or old tea, the quality of care of the grower.

4. Enzymes

This enzyme affects the color of tea leaves, mainly 2 groups of enzymes: redox enzymes and hydrolyzed enzyme groups, the rest of the enzymes are insignificant.

5. Pigment

chlorophyll, carotene, xanthopsin. These substances will regulate the color of the tea water after brewing, from light green, dark green to brown, dark brown. When processing, these pigments also change, depending on the requirements of the finished product, the processing will be 1 little different, like black tea, it must be processed more than green tea.In addition, these pigments also affect 1 part of the aroma of tea water.

6. Aromatics

Aromatics are also an important ingredient in tea, including 2 types: natural aromatics and aromatics from processing. The natural aroma of tea is so low that most will arise through processing.