Tea is a widely consumed beverage, known for its profound, elegant flavor. It’s not just a drink; tea appreciation has become a cultural aspect in many countries around the world, including Vietnam, where enjoying tea is akin to a form of meditation, a moment of tranquility. People seek out tea as a means of harmonizing with nature, connecting with the earth and sky. PEROMA Vietnam takes pride in being a provider of high-quality tea flavor, catering to all customer needs.
TEA AND POPULAR VARIETIES OF TEA
Tea is a beverage made from the leaves of the tea plant (Camellia sinensis), a native plant of East Asia. Tea is present in many cultures worldwide and is known for its diversity in flavor, color, and quality.
The tea processing begins with the plucking of tea leaves from the tea plant. Subsequently, the tea leaves undergo various processing steps depending on the type of tea the producer intends to create. These processing steps may include:
- Withering: Tea leaves are dried to remove moisture.
- Rolling: Tea leaves are rolled into different shapes, such as pellets, flat leaves, or curls.
- Fermentation: Some types of tea, like black tea, undergo a fermentation process to develop characteristic flavors.
- Drying: Tea leaves are dried to preserve them and maintain their natural flavor.
Tea is categorized into several main types, including black tea, green tea, oolong tea, and white tea, each with its own distinct characteristics in flavor and color.
Tea is not only known as a flavorful beverage but also considered beneficial for health, with numerous studies indicating that tea may help reduce the risk of heart disease, improve digestive health, and provide energy for the body.
Based on the origin of the tea leaves, environmental conditions, and processing methods, tea is classified into various groups such as green tea, oolong tea, black tea, white tea, scented tea, etc. Each type of tea has its own unique aroma and flavor profile.
INGREDIENTS FOUND IN TEA
The distinctive flavors of each type of tea are created from volatile aromatic compounds belonging to the Carotenoids, Lipids, Glycosides groups, and the Maillard reaction, which is also an important reaction that contributes to the flavor of each type of tea. Aromatic compounds originating from Carotenoids, mainly consist of 13 compounds with a carbon ring structure, including β-Ionone with a woody scent, β-Damascenone with the aroma of flowers and cooked apples, C13-Spiroether Theaspirone with a sweet floral tone, Theaspirone, and its derivatives contribute to fruity tones. One of the indispensable components originating from Carotenoids is Nerolidol and Dihydroactinidiolide; without them, a complete and rich tea flavor cannot be achieved.
Unsaturated fatty acids, such as α-Linolenic Acid, Linoleic Acid, Oleic Acid, and Palmitoleic Acid, serve as precursors to six to ten Carbon aromatic compounds, such as (E)-2-Hexanal, (E)-2-Hexanol, and (Z)-3-Hexanol, all of which have a grassy scent, contributing to the fresh and slightly green aroma in tea.
Additionally, aromatic compounds originating from Lipids, initially identified as the main components of Jasmine Grandiflorum flowers, such as Methyl Jasmonate, Cis-Jasmone, and Jasmine Lactones, are abundant in oolong tea aroma and to a lesser extent in green and black tea aromas.
Glycosides are molecules where a sugar molecule is linked to a functional group through a glycosidic bond. Glycosides are odorless compounds in fresh tea leaves. Over time and during the production process, damaged tea leaf tissues release enzymes into the cell or into gaps within the cell to hydrolyze glycosidic bonds, releasing volatile aromas such as Linalool, Linalool Oxide, and Geraniol, or cyclic alcohol groups like Benzyl Alcohol and Phenylethanol. These substances contribute to the characteristic sweet or slightly honey-like flavor of tea.
TEA FLAVOR AT PEROMA VIETNAM
Tea flavor embodies the delicate and harmonious combination of aromatic elements, creating a complete fragrance product, which is the dedication of the PEROMA R&D team. PEROMA Company provides tea flavor products in both liquid and powder forms, including green tea fragrance, black tea flavor, oolong tea flavor, peach tea flavor, milk tea fragrance, etc., with characteristics of long-lasting aroma and heat stability, applicable in tea leaf products, instant tea, beverages, cakes, jellies, ice cream, etc.
With just 0.2-0.5% for liquid fragrance or <1% for powder fragrance in the final product, it helps create distinctive flavor profiles for the product.
With the mission of “Creating a unique flavor world from natural resources,” PEROMA brings customers the best products that we have built and researched with dedication.
PEROMA takes pride in over 20 years with a highly specialized R&D team, rich experience, advanced technology, leading market trends and equipment, modern machinery, and automated production lines ensuring production according to ISO 9001:2015, ISO 22000, FSSC 22000, HALAL, KOSHER standards. PEROMA is considered the current leading supplier of high-quality tea flavor, providing various types of natural essential oils, extracts, concentrates, and food and cosmetic flavors at wholesale prices, meeting the needs of use or serving their business. Additionally, PEROMA also researches formulas according to customer requirements.
Through the above article, readers must have a clearer understanding of tea flavor, favored by many customers and its diverse applications in food and beverages. Don’t forget to contact PEROMA to own the highest quality and most reputable tea fragrance products!
Contact hotline and Email for advice and support:
PEROMA VIETNAM CO., LTD
HCM Hotline: 0919 436 882
HN Hotline: 0918 885 564
Email: info@peroma.vn
