Whether you’re looking for sweet, savory, chocolate, fruity or vegetable notes, our naturally sourced and non-toxic flavors can safely and naturally help enhance the taste and aroma profiles of your consumer product formulations
Did you know that—second to water—black tea is the most consumed beverage worldwide? Black tea is made by drying and crushing fresh tea leaves and then allowing them to ferment, which consequently oxidizes the leaves and changes both the color and flavor. In part, due to the fermentation process, black tea contains more caffeine compared to unfermented green tea, but it is still considerably less than coffee.
While the degree of fermentation can impact the amount of caffeine in tea to a certain extent, several other factors can also influence tea caffeine levels, such as origin, plant species and composition, climate, growing conditions, and even how the tea is harvested, processed and brewed.
Although black and green tea are both rich in flavonoids—a subgroup of the protective antioxidant class called polyphenols—the type and proportions of flavonoids they each contain can vary. Black tea is most abundant in the flavonoids theaflavins and thearubigins, which are formed when the tea leaves are oxidized.
Catechins are the major polyphenolic flavonoids in green tea, which include: epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. Of these, EGCG is the most studied catechin in green tea and considered to be its most powerful and predominant antioxidant, responsible for many of green tea’s medicinal properties.
CAIF’s high-quality black and green teas are globally sourced from expert ethical and sustainable growers in the best locations around the world to ensure maximum retention of product integrity, including the preservation of important antioxidants like polyphenols and flavonoids.