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The Science and Health Benefits of Tea Chemistry explores the fascinating world of tea, exploring its exquisite chemical composition, including polyphenols, caffeine, amino acids, and volatile organic compounds, and their impact on flavor, health, and cultural significance. This comprehensive book examines factors influencing tea quality, such as plant genetics, growing conditions, and processing methods, while highlighting the health benefits of tea, from its antioxidant properties to stress reduction. It also addresses the sustainability challenges in tea production, the evolving cultural traditions surrounding tea, and future innovations in cultivation and consumption. Blending science, culture, and practical insights, this book offers a holistic perspective on tea as a global phenomenon.
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