Antioxidant polyphenols formed during fermentation responsible for the bright brick red liquor hue.
Theaflavins are unique polyphenols formed during black tea fermentation responsible for delivering a bright signature brick red color and crisp astringency to commercial tea profiles.
Low tier instant teas often turn a dull muddy brown color when stored or mixed making the final drink look unappealing to the consumer.
Our advanced extraction processes lock in high theaflavin levels ensuring our milk tea bases maintain a vibrant premium appearance that drives repeat purchases.
Read more: The Karak Tea Profit Playbook
Related terms: Astringency, Mouthfeel, Sensory Panel
Theaflavins are unique polyphenols formed during black tea fermentation responsible for delivering a bright signature brick red color and crisp astringency to commercial tea profiles.
Low tier instant teas often turn a dull muddy brown color when stored or mixed making the final drink look unappealing to the consumer.
Our advanced extraction processes lock in high theaflavin levels ensuring our milk tea bases maintain a vibrant premium appearance that drives repeat purchases.
Read more: The Karak Tea Profit Playbook
Related terms: Astringency, Mouthfeel, Sensory Panel