There are significant differences in processing technology and raw material characteristics between different tea varieties, which directly leads to differences in theabrownin content.
After mulberries are picked, their cell structure is gradually destroyed, and the antioxidant components begin to come into contact with oxygen and undergo oxidation reactions.
As one of the important ingredients in tea, theabrownin's unique sensory properties largely affect the quality and taste of tea, adding a lot to the charm of tea.
Mulberry wine itself has a unique flavor, but through clever blending, its flavor layering can be further enhanced to make the taste richer.
