Aroma in tea
We
often get questions about our Flavouring (Aromas).
Artificial Flavouring:
......is NOT used at Tea-express-tea.com! Many people think that artificial
flavouring is the same as nature-identical flavouring. That is not true. The
flavouring substances of artificial aromas do not exist in nature. They have
been developed in laboratories, so chemically synthesized.
Nature-identical
Flavouring:
This is also produced through laboratory techniques however its composition is identical to that of the aroma in nature (mainly plant origin). This means for example
that a nature-identical strawberry aroma could substitute that of a real
strawberry. The molecular build of this aroma is exactly the same as that of a
strawberry. The advantages of nature-identical flavouring
are:
-> The stability
of the aroma is better.
-> The intensity is higher.
-> The quality is more constant.
-> The shelf life of the ready product is better.
You do not run the risk of ingesting pesticides or similar. There is also an
environmental advantage. For the production of one kilo of natural aromas
between 30 and 200 kilo of natural raw materials/fruits is needed. You can
image that this needs a lot of agricultural land and then we do not even
consider the energy used to produce and further treat the product.
Natural Flavouring:
This is extracted from raw vegetable materials by physical, enzymatic or
microbiological techniques. Physical techniques are for example Extraction or
Distillation. Enzymatic or microbiological techniques are changes in the
product that also occur in nature, for example the yeast process or the
bacteriological conversion by bacteria or microorganisms. When using enzymatic
and microbiological techniques the flavourant is distilled or extracted.