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Anthocyanin-Enriched Black Tea with Elevated Catechin Retention Derived from the exceptional TRI 2043 cultivar, only the first two leaves are selected and naturally withered indoors to reduce moisture gradually while preserving cellular antioxidant compounds. Full hand rolling initiates enzymatic interaction, followed by carefully monitored short oxidation, allowing the development of its distinctive anthocyanin-associated violet hue. Low-temperature dehydration stabilises both polyphenols and anthocyanins. The infusion presents a light orange liquor with a subtle violet radiance, a visual testament to preserved anthocyanins. The cup unfolds refined floral aromatics, complemented by soft mint freshness and a smooth, elegant finish. Royal Violet Tea contains 22–24% polyphenols, 13–14% catechins per dry weight, and an antioxidant activity of 399.94 μmol Fe²⁺ equivalents/g. Its high catechin and antioxidant content enhances the tea’s natural antioxidant potential, supporting gentle mental clarity and a calming, focus-friendly experience. Anthocyanins add further antioxidant diversity, complementing the tea’s subtle wellness benefits. Mild oxidation during processing also generates theaflavins and thearubigins, enriching the cup’s color, aroma, and flavor while contributing to digestive comfort and overall balance.