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tea juice;b ) subjecting the first supply of fresh tea leaves and/or the tea juice to an enzyme deactivation treatmentthereby to preventfermentation of the tea juice
The SCOBY ... the sugarcausesthe fermentation of tea
0071]a ) expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice ; [ 0072]b ) subjecting the first supply of fresh tea leaves and/or the tea juice to an enzyme deactivation treatmentthereby to preventfermentation of the tea juice
This result was probably due to the differences in the manufacturing process , which involves additional drying of tea leaves before they are twistedleadingto slight fermentation of tea
enzymes(passive) is caused byFermentation of tea
kombucha(passive) is createdA fermentation of sweetened tea
the temperature and humiditycan causefermentation of tea
It enables the guarantee of freshness for 1 month after the openingpreventstea fermentation
a low - caffeine beverage with a dark , hearty qualityto createa low - caffeine beverage with a dark , hearty quality
in coexistence symbiosis with nature of Yakushimacreatedin coexistence symbiosis with nature of Yakushima
in reduction of caffeine and excess tannins in significant amountsresultedin reduction of caffeine and excess tannins in significant amounts
the oxidation of the tea 's phytochemicalscausesthe oxidation of the tea 's phytochemicals
its distinct flavorcausesits distinct flavor
in the formation of several constituents giving black tea its specific flavour and brown colourresultsin the formation of several constituents giving black tea its specific flavour and brown colour
more caffeine and reduce some of the health benefitswill causemore caffeine and reduce some of the health benefits
in Japan around 200 BCwas discoveredin Japan around 200 BC