Why Is Black Tea Astringent? Tannins, Bitterness & Brewing Tips
OBARASOTAROShare
"Why does my black tea sometimes taste more astringent than I expected?"
"What's the difference between astringency and bitterness?"
"What are tannins, and how can I adjust the way I brew my tea?"
If you've ever wondered about these questions while enjoying a cup of black tea, you're certainly not alone.
From the inviting aroma rising from a teapot to the beautiful amber colour in your cup, black tea offers a wonderful variety of sensory experiences.
Alongside its fragrance and body, one particularly interesting characteristic is astringency.
Black tea astringency is associated with interactions between certain polyphenols in tea and components of saliva in the mouth.
For example, a fragrant Darjeeling and a rich Assam can offer very different aromas, flavours and mouthfeel.
Adjusting the amount of tea, steeping time or the addition of milk can also create different experiences with the same leaves.
Understanding astringency is a wonderful way to explore the character of black tea and discover how you enjoy your favourite cup.
In this guide, we'll explain what causes black tea astringency, how tannins relate to polyphenols, and how astringency differs from bitterness.
We'll also explore practical brewing tips, the appeal of milk tea, an easy tea-tasting activity to try at home, and three black teas from Tea Total, a New Zealand tea brand.
First, let's look at a few simple ways to adjust the flavour of your tea.
Quick Guide: How to Adjust Black Tea Astringency and Flavour
| What You Want to Adjust | What to Try |
|---|---|
| Your tea tastes stronger than you prefer | Start with the recommended amount, then try slightly fewer leaves next time |
| You want to explore a different level of astringency | Measure the steeping time and compare the results |
| You want a more consistent cup | Keep the amount of tea, water and steeping time consistent |
| You want to enjoy the aroma | Follow the temperature and brewing method recommended for the tea |
| You prefer a creamy mouthfeel | Add a little milk and compare it with the plain tea |
| You're unsure where to begin | Use the brewing instructions provided with the product |
There's no need to try everything at once.
Begin with a favourite tea and make one small adjustment.
Exploring those little differences can make your everyday tea time even more enjoyable.
1. What Causes Black Tea Astringency? Understanding That Dry, Puckering Sensation
Have you ever taken a sip of black tea and noticed a slightly dry or puckering sensation on your tongue or inside your cheeks?
That sensation is known as astringency.
In food science, astringency describes a feeling of dryness, tightening or increased friction in the mouth.
One important part of understanding this sensation is the relationship between compounds in tea and saliva.
Saliva plays a role in creating a smooth, comfortable feeling as we eat and drink.
Some polyphenols found in black tea can interact with proteins in saliva.
These interactions may influence lubrication and friction inside the mouth, contributing to the characteristic puckering sensation associated with astringency.
Although that may sound technical, there are familiar examples that make the idea easier to understand.
Think of the distinctive mouthfeel of an astringent persimmon or the drying sensation sometimes noticed when drinking red wine.
These experiences are also associated with certain plant-derived polyphenols.
Black tea, of course, has its own distinctive aromas and flavours.
The fragrance you notice with the first sip, the body of the tea, and the impression that remains afterwards all contribute to its character.
Some teas have a light, refreshing mouthfeel, while others offer a fuller-bodied experience.
The next time you enjoy black tea, begin by noticing its aroma.
Then take a small sip, paying attention to the mouthfeel and the lingering finish.
You may discover subtle characteristics that make your favourite tea even more interesting.
Tea Fact #1: Can Two People Experience the Same Tea Differently?
A study published in 2008 investigated the relationship between saliva and the perception of tea-induced astringency.
The research explored how conditions involving saliva could influence the sensation of astringency.
This suggests that the experience of drinking the same tea may vary between individuals, partly because of differences in the conditions inside the mouth.
When sharing a pot of tea with friends or family, try comparing what everyone notices about the aroma and mouthfeel.
Discovering different impressions can be one of the most enjoyable parts of tea tasting.
2. What Are Tannins in Black Tea? Polyphenols, Catechins and Tea Compounds Explained
When reading about black tea astringency, one word appears frequently: tannins.
Tannins are groups of plant-derived polyphenolic compounds known for properties that include interactions with proteins.
They are associated with astringency in foods and beverages such as tea, wine and persimmons.
But what exactly is the relationship between tannins, polyphenols and catechins?
Polyphenols are a broad group of compounds found in plants and many plant-based foods.
Catechins are one category of polyphenols.
Tannins describe certain polyphenolic substances, particularly those associated with properties such as protein binding.
These terms are closely related, but they do not all describe the same compounds.
| Term | What It Means | Connection to Black Tea |
|---|---|---|
| Polyphenols | A broad group of compounds found in plants | Includes substances associated with tea colour and flavour |
| Tannins | Groups of polyphenolic compounds with properties including protein interactions | Commonly discussed in relation to astringency |
| Catechins | A category of polyphenols | Present in tea leaves; some change during black tea processing |
| Theaflavins | Compounds formed during black tea processing | Associated with aspects of tea colour and flavour |
| Thearubigins | Complex compounds formed during black tea processing | Associated with reddish-brown colour and flavour characteristics |
Fresh leaves from the tea plant naturally contain catechins and other polyphenols.
During black tea production, oxidation reactions involving enzymes in the leaves transform some of these compounds.
Among the resulting substances are theaflavins and thearubigins.
These compounds contribute to the characteristic colour and complex flavour of black tea.
For example, when you brew tea in a clear glass teapot, you can watch its beautiful reddish-brown colour gradually develop.
Behind that inviting appearance is a fascinating series of changes that took place during the processing of the tea leaves.
The astringency of black tea involves more than one individual compound.
Different substances, brewing conditions and sensory characteristics contribute to the overall impression.
Learning a little about these tea compounds can make the descriptions on tea packaging and in tea guides easier to understand.
Tea Fact #2: Do Black Tea and Green Tea Come From the Same Plant?
Black tea and green tea are generally produced from the same tea plant, Camellia sinensis.
One of the main differences is how the leaves are processed.
In green tea production, heat is applied early in processing to stop the activity of enzymes involved in oxidation.
In black tea production, oxidation reactions are allowed to progress, helping create the colour and aroma associated with black tea.
It's fascinating to think that different processing methods can produce such distinctive teas from the same plant.
3. Astringency vs Bitterness: What's the Difference in Black Tea?
Have you ever described a cup of tea as "a little bitter"?
Sometimes, the sensation you notice may involve both bitterness and astringency.
Although the two are often confused in everyday conversation, they describe different sensory experiences.
Bitterness is one of the basic tastes detected through taste receptors.
In black tea, caffeine and certain polyphenols can contribute to bitter taste.
Astringency, on the other hand, is associated with sensations such as dryness, puckering and tightening in the mouth.
Think about the bitterness of a cup of unsweetened coffee.
Now compare that with the drying sensation sometimes experienced after a sip of red wine.
These familiar examples can help illustrate the difference between bitter taste and astringent mouthfeel.
Black tea often combines several sensations at once.
Aroma, bitterness, astringency and body all contribute to the character of the finished cup.
The word "body" is commonly used to describe the fullness or richness of a tea's flavour and mouthfeel.
For example, Assam is often described as rich and full-bodied.
Darjeeling, meanwhile, is frequently appreciated for its delicate and distinctive fragrance.
Both descriptions highlight enjoyable characteristics, but they focus on different aspects of the tea.
| Comparison | Astringency | Bitterness |
|---|---|---|
| What it feels like | Dryness, puckering or tightening in the mouth | A bitter taste detected by the tongue |
| Main sensory mechanism | Associated with interactions involving polyphenols, saliva and mouthfeel | Detected through bitter taste receptors |
| Related compounds | Certain polyphenols | Caffeine and certain polyphenols |
| What to notice | The feeling in your mouth after taking a sip | The bitter taste while drinking |
When enjoying your next cup, begin with the aroma.
Then take a small sip and pay attention to the taste on your tongue.
Finally, notice how your mouth feels afterwards.
These simple observations can reveal new details about teas you've enjoyed for years.
Tea Fact #3: Does More Caffeine Always Mean a More Bitter Cup?
Caffeine is one of the compounds that can contribute to bitterness.
However, black tea contains many other flavour-related compounds.
Certain catechins, the tea's aroma and the temperature at which it is served can also influence the overall sensory experience.
This means that caffeine content alone does not describe how bitter a particular cup will taste.
When choosing tea, exploring its aroma and flavour profile can be just as interesting as reading about its ingredients.
4. How Does Brewing Affect Astringency? Steeping Time, Water Temperature and Leaf Size
One of the most fascinating aspects of making black tea is the extraction process.
Extraction describes how compounds from tea leaves move into the water during brewing.
As hot water meets the leaves, the colour gradually develops and the familiar fragrance of tea begins to rise.
At the same time, many substances from the leaves are moving into the water.
Several factors influence this process, including leaf size, water temperature, steeping time and the ratio of tea to water.
For example, smaller broken-leaf grades have a different physical structure from larger whole-leaf teas.
Under comparable brewing conditions, smaller particles generally release flavour-related compounds more quickly.
Water temperature also influences extraction.
Some substances move into hotter water more readily, although the overall sensory experience depends on the combination of compounds present.
Steeping time is another important consideration.
As the brewing period changes, the colour, aroma and flavour characteristics of the tea may also develop differently.
An interesting study published in Scientific Reports in 2026 explored the relationship between brewing conditions and the characteristics of Turkish black tea.
The researchers investigated factors including teapot type, brewing methods, water temperatures and infusion times.
Among the conditions studied were temperatures of 75°C, 90°C and 95°C, and brewing periods of 15 and 20 minutes.
Differences were observed in some chemical measurements and the colour of the tea.
However, under the particular experimental conditions used, the researchers did not find a statistically significant difference in the sensory assessment of astringency.
This research focused on Turkish-style tea prepared with relatively long brewing times.
Its findings should therefore be understood in that context rather than applied automatically to every tea or a typical three-to-five-minute infusion.
One particularly interesting point is that changes in the chemical composition of tea do not always correspond directly to changes in how astringency is perceived.
When brewing tea at home, the most useful starting point is the method recommended for the particular leaves you're using.
From there, you can explore the aroma, body and mouthfeel to discover the cup you enjoy most.
Tea Fact #4: Where Does Black Tea's Beautiful Amber Colour Come From?
Black tea can display a wonderful range of colours, from golden amber to bright reddish-brown and deep copper.
Compounds including theaflavins and thearubigins contribute to these attractive colours.
A white teacup can make it easier to observe differences in brightness and reddish tones.
A clear glass cup, meanwhile, lets you enjoy the appearance of the tea as light passes through it.
Even the cup you choose can change the visual experience of enjoying a favourite black tea.
5. How to Adjust Black Tea Astringency: Five Simple Brewing Tips for Beginners
Now that we've explored the science behind tea extraction, let's put that knowledge into practice.
Making a satisfying cup of black tea is often about discovering the balance of flavour you personally enjoy.
You don't need complicated equipment.
A teapot, tea strainer, kitchen scale and timer are enough to begin exploring different brewing styles.
1. Begin with the Recommended Amount of Tea
The quantity of leaves plays an important role in determining the strength of the finished cup.
For example, our Tea Total Assam Organic Breakfast Tea instructions recommend approximately 2–3g of tea for 200ml of freshly boiled water.
Start with the suggested amount and enjoy the tea's aroma and body.
If you prefer a lighter cup, try using slightly fewer leaves the next time you brew it.
2. Measure the Steeping Time
Using a timer makes it easier to compare the flavour of different infusions.
If a tea recommends steeping for three to five minutes, you can explore the results within that range.
Keeping the leaf quantity and water volume consistent helps you notice the differences associated with steeping time.
3. Use a Water Temperature Suited to the Tea
Freshly boiled water is commonly used for many black teas.
However, brewing recommendations may vary according to the type of tea and the producer's instructions.
Start with the method provided for your chosen tea and enjoy discovering its individual flavour.
4. Separate the Leaves When Steeping Is Complete
Once your preferred brewing time has finished, use a strainer to separate the leaves from the brewed tea.
Pouring the finished tea into cups or another pot makes it easier to manage the infusion time.
This can be particularly useful when preparing several cups to enjoy over a leisurely afternoon.
5. Create Your Own Favourite Brewing Recipe
When you make a cup you particularly enjoy, write down the amount of tea, water and steeping time.
For example, a simple note might read: "Assam, 2.5g, 200ml of water, four minutes."
This makes it easier to recreate a similar cup another day.
You can also use your notes as a starting point when exploring new varieties of black tea.
| Your Tea Preference | What to Try |
|---|---|
| A lighter cup | Adjust the amount of tea slightly |
| A fuller-bodied brew | Explore the strength within the recommended brewing range |
| An inviting aroma | Follow the recommended temperature and steeping time |
| A more consistent cup | Measure the tea, water and brewing time |
| Several cups to enjoy slowly | Separate the leaves once brewing is complete |
Small adjustments can help you discover different sides of the same tea.
Over time, you may develop your own collection of favourite brewing recipes for different occasions.
Tea Fact #5: Can the Same Tea Taste Different as It Cools?
Freshly brewed black tea offers the pleasure of fragrant steam rising from the cup.
As the tea gradually cools, its aroma and the way its flavours are perceived may change.
Try enjoying a freshly brewed cup slowly and noticing how the aroma and mouthfeel develop over time.
Even a single cup can offer several interesting sensory experiences.
6. Does Adding Milk Change Black Tea Astringency? Understanding Milk Tea and Mouthfeel
Milk tea is a familiar and much-loved way to enjoy black tea.
A cup served plain and one prepared with milk can offer different experiences of aroma, body and mouthfeel.
For example, adding a little milk to a rich Assam tea brings together the tea's full-bodied flavour and the creamy character of milk.
The result can be a delightful variation on the original cup.
But why does milk change the way tea tastes and feels?
Milk contains proteins, fats, lactose and other components.
These can contribute to the sensory experience when milk is combined with black tea.
Interactions between milk proteins and tea polyphenols are also an area of interest in food science.
A study published in the journal Food & Function in 2026 investigated interactions between milk proteins and aroma compounds found in black tea.
The researchers examined how certain aroma compounds bind to milk proteins and how this can influence their release.
The study also explored how theaflavins may influence these interactions under particular experimental conditions.
These findings relate to specific compounds and controlled conditions, so they do not imply that every milk tea will exhibit the same changes.
Nevertheless, they provide a fascinating glimpse into the complex relationships between tea aroma compounds and milk components.
Part of the charm of milk tea is discovering how the character of the leaves combines with the creamy flavour and mouthfeel of milk.
You can explore this at home with a simple comparison.
Begin by brewing your favourite black tea according to its instructions.
Divide the tea between two cups.
Enjoy one cup plain and add a little milk to the other.
Then compare the aromas, body and mouthfeel.
You may notice subtle differences that make each preparation enjoyable in its own way.
Try varying the amount of milk to discover your favourite balance.
Rich Assam teas and breakfast blends are particularly inviting choices for this kind of tasting.
Tea Fact #6: How Do You Choose a Tea for Milk Tea?
When choosing black tea to enjoy with milk, consider the aroma and body of the leaves.
Assam and breakfast tea blends are classic options for a rich, satisfying milk tea.
Earl Grey can also make an interesting milk tea, combining its characteristic bergamot fragrance with a creamy mouthfeel.
Try preparing different teas with a similar amount of milk to compare their flavours.
Finding your favourite tea-and-milk combination is one more enjoyable way to explore black tea.
7. Explore Tea Total Black Teas: Three Delicious Ways to Enjoy Aroma, Body and Mouthfeel
Now that we've explored the characteristics of black tea astringency, why not discover how different teas compare in your own cup?
At Brilliant Life Products NZ, we offer a selection of teas from Tea Total, a New Zealand tea brand.
Here are three distinctive black teas that are wonderful additions to your everyday tea routine.
Each has its own aroma and flavour profile, making it easy to choose a tea to suit the moment.
1. Tea Total Assam Organic Breakfast 100g — Rich, Full-Bodied Tea for a Lovely Morning
Tea Total Assam Organic Breakfast is made with leaves grown in an organically certified tea garden in India's Assam region.
It offers a rich, full-bodied character and a pleasantly smooth mouthfeel.
Imagine enjoying a warm cup of Assam alongside freshly toasted bread or scones on a relaxed weekend morning.
Start by tasting the tea plain to appreciate its distinctive flavour.
Then add a little milk and enjoy another side of its character.
The rich tea flavour combines beautifully with the creamy texture of milk.
For an afternoon treat, try serving Assam with buttery biscuits or milk chocolate.
Our product instructions recommend approximately 2–3g of tea leaves with 200ml of freshly boiled water, steeped for 3–5 minutes.
It's an inviting choice for anyone who enjoys a satisfying cup of black tea as part of their daily routine.
Explore Assam Organic Breakfast 100g2. Tea Total Standard Darjeeling FTGFOP 100g — Delicate Aroma for a Relaxing Afternoon
Tea Total Standard Darjeeling FTGFOP is made with tea leaves grown in the highland Darjeeling region of India.
Selected leaves are blended to create a balanced tea with an inviting fragrance, refreshing character and delicate flavour.
Pour a freshly brewed cup into your favourite teacup and take a moment to appreciate the aroma.
As you sip, notice the light mouthfeel and the gentle impression that remains afterwards.
Simple butter biscuits or a slice of sponge cake make lovely companions to this fragrant tea.
Our product instructions recommend approximately 2–3g of tea leaves with 250ml of freshly boiled water, steeped for 3–5 minutes.
It's a delightful choice for anyone who enjoys taking time to appreciate the aroma and character of loose-leaf black tea served plain.
Explore Standard Darjeeling FTGFOP 100g3. Tea Total Earl Grey Special 100g — Fragrant Bergamot and Bright Citrus Notes
Tea Total Earl Grey Special combines the distinctive fragrance of bergamot with ingredients including lemon peel and lemongrass.
This creates an inviting tea with a bright citrus character and the satisfying body of black tea.
It's a lovely choice for an afternoon tea shared with friends.
Prepare a pot of Earl Grey Special and serve it with orange chocolate or lemon biscuits to explore the combination of citrus aromas.
You can enjoy this tea plain to appreciate its bergamot fragrance or add a little milk for another enjoyable variation.
Our product instructions recommend approximately 2–3g of tea leaves with 200ml of freshly boiled water, steeped for 3–5 minutes.
With its elegant citrus aroma, Earl Grey Special is a wonderful option for everyday enjoyment or serving to guests.
Explore Earl Grey Special 100gComparing Three Tea Total Black Teas
| Tea | Main Characteristics | Enjoy It As |
|---|---|---|
| Assam Organic Breakfast | Rich body and smooth mouthfeel | Plain tea or milk tea |
| Standard Darjeeling FTGFOP | Delicate fragrance and refreshing character | Tea served plain |
| Earl Grey Special | Distinctive bergamot and citrus fragrance | Plain tea or milk tea |
Start with the aroma or tea style you find most appealing.
As you explore different leaves, you may discover new favourites for different moments of the day.
Tea Fact #7: Can Aroma Change How You Experience Astringency?
The overall experience of black tea involves more than its taste and mouthfeel alone.
Floral, fruity, malty and citrus-like aromas all contribute to the character of the cup.
For example, Earl Grey offers an inviting bergamot fragrance, while Assam is often appreciated for its rich and malty character.
These different sensory qualities can influence what you notice most when tasting each tea.
Exploring aroma, body and mouthfeel together is a delightful way to appreciate the individual character of different black teas.
8. How to Compare Black Tea Astringency at Home: An Easy Tea-Tasting Guide
One of the most enjoyable ways to understand black tea is to compare two different varieties at home.
Tea tasting doesn't require specialist equipment or complicated techniques.
All you need are two teas, cups of a similar size, a teapot, a strainer and a small notebook.
For example, you could begin with Assam and Darjeeling.
First, place a little of each dried tea on separate clean white saucers.
Take a moment to examine the leaves, noticing their colours, shapes and sizes.
Next, prepare each tea according to the brewing instructions provided with the product.
Once the teas are ready, place the cups side by side and observe their colours.
Black tea can display a beautiful range of shades, from golden amber to reddish-brown.
These differences can be influenced by the tea variety, processing and brewing conditions.
Now move on to the aroma.
Bring each cup close enough to enjoy its fragrance.
Perhaps one reminds you of flowers or fruit, while another has a richer, malty character.
There's no need to use elaborate tasting terminology.
Simply notice what each fragrance reminds you of.
Finally, take a small sip of each tea.
Pay attention to its bitterness, astringency, body and finish.
The following table provides a simple guide.
| What to Compare | What to Notice |
|---|---|
| Aroma | Floral, fruity, malty or citrus-like impressions |
| Bitterness | The bitter taste experienced on the tongue |
| Astringency | A dry or puckering sensation in the mouth |
| Body | The fullness and richness of the flavour |
| Finish | The impression that remains after swallowing |
Keep your notes simple.
You might write, "Assam has a lovely rich body."
Or perhaps, "I enjoy Darjeeling's delicate fragrance."
You may also discover that one of the teas would be especially enjoyable with milk.
When you find a favourite, record the name of the tea and how you brewed it.
As you explore more teas, your notes will gradually reveal the aromas and flavours you enjoy most.
Tea tasting is also a delightful activity to share with family or friends.
Different people may notice different characteristics in the same tea.
Comparing those impressions can lead to interesting conversations and new discoveries.
Whether you're spending a quiet weekend at home or enjoying afternoon tea with guests, a small tasting session can make an ordinary tea break feel special.
Tea Fact #8: How Do You Describe the Flavour of Black Tea?
When tasting tea, it helps to begin with familiar words.
For aromas, you might choose descriptions such as "floral", "fresh", "fruity" or "toasty".
For mouthfeel, words such as "light", "smooth", "rich" or "full-bodied" may be useful.
You can also compare a tea's aroma with familiar foods, flowers or fruits.
For example, you might describe a tea as having a fragrance reminiscent of flowers or the inviting warmth of freshly baked bread.
Your own impressions are a valuable part of the experience.
Developing a personal vocabulary for tea makes every tasting session more enjoyable.
Frequently Asked Questions About Black Tea Astringency, Tannins and Bitterness
Q1. What causes astringency in black tea?
Black tea astringency is associated with interactions between certain tea polyphenols and components of saliva, including proteins. These interactions can contribute to the dry, puckering or tightening sensation experienced in the mouth. The perception of astringency varies with the tea and the way it is enjoyed.
Q2. What is the difference between bitterness and astringency?
Bitterness is one of the basic tastes detected through taste receptors. Astringency is associated with mouthfeel, including sensations of dryness or puckering. Both may be experienced in the same cup of black tea, along with its aroma and body.
Q3. Does more tannin always mean more astringent tea?
Tannins and related polyphenolic compounds are important when discussing tea astringency. However, the perceived sensation also depends on the types of compounds present, their interactions, brewing conditions and individual sensory experiences. Exploring a tea's complete flavour profile is a useful way to discover your preferences.
Q4. How can I adjust the astringency of my black tea?
Begin with the recommended amount of tea, water temperature and steeping time provided for the product. From there, adjust the amount of leaves or brewing time gradually to explore different flavour balances. Separating the leaves when brewing is complete also helps you manage the infusion.
Q5. Does adding milk change the perception of astringency?
Adding milk can change the flavour and mouthfeel of black tea. Milk contains proteins, fats and other components that contribute to the sensory experience. Try comparing a rich Assam tea served plain and with milk to discover which preparation you enjoy most.
Conclusion: Understanding Black Tea Astringency Makes Every Cup More Interesting
Astringency is one of the characteristics that makes black tea such a fascinating beverage.
It is associated with interactions involving certain tea polyphenols and components of saliva, producing a sensation that differs from bitter taste.
The overall flavour of black tea also depends on the leaves, their processing, brewing conditions and the way the tea is served.
A wonderful starting point is to follow the recommended brewing method and then explore small adjustments to discover your personal preference.
Measuring the tea, water and steeping time can help you prepare a cup you enjoy consistently.
Some days, you may prefer the delicate fragrance of black tea served plain.
On others, a rich milk tea may be exactly what you're looking for.
At Brilliant Life Products NZ, we're pleased to offer distinctive black teas from Tea Total, a New Zealand tea brand.
Whether you enjoy one favourite variety or discover new teas through tasting and comparison, there's always something interesting to explore.
The next time you prepare black tea, why not take a moment to notice its aroma, body, astringency and mouthfeel?
Your everyday cup might reveal a wonderful new side of the tea you love.
References and Further Reading
-
Nayak, A. & Carpenter, G. H. (2008).
A physiological model of tea-induced astringency.
Physiology & Behavior, 95(3), 290–294.
https://doi.org/10.1016/j.physbeh.2008.05.023 -
Cho, J. M., et al. (2026).
Effects of brewing conditions on the sensory and chemical properties of Turkish black tea and their interrelationships.
Scientific Reports, 16, Article 24961.
https://www.nature.com/articles/s41598-026-54430-2 -
Li, W., et al. (2026).
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect.
Food & Function, 17, 3537–3556.
https://doi.org/10.1039/D5FO04942C -
Brilliant Life Products NZ —
Tea Total Assam Organic Breakfast 100g
https://brilliant-life-nz.com/products/assam-organic-breakfast-100g-bag -
Brilliant Life Products NZ —
Tea Total Standard Darjeeling FTGFOP 100g
https://brilliant-life-nz.com/products/darjeeling-standard-ftgfop-100g-bag -
Brilliant Life Products NZ —
Tea Total Earl Grey Special 100g
https://brilliant-life-nz.com/products/earl-grey-special-100g-bag
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