Effect of instant tea: In general, instant tea has no effect, but its taste is refreshing;
Extended data:
Standardization of raw materials: the standard of origin, selecting high-quality tea from the origin, and providing original ecological tea raw materials for production. Tea raw materials have been tested and certified by authoritative organizations at home and abroad.
The production of instant tea adopts the international leading integrated system of molecular food preparation technology and efficient separation and purification technology of plant active ingredients, including five core technologies: physical cell wall breaking technology, constant temperature extraction technology, multi-stage membrane separation and purification technology, low temperature vacuum composite crystallization technology and scientific quantitative blending technology.
Through scientific quantitative blending technology, the contents of tea polyphenols, theanine and other nutrients are accurately controlled to form a unified standard. The net content of each instant tea is 0.6 g, which is equivalent to the nutritional value of 10 g tea. The nutrients are accurately mixed to form a uniform taste. The product has the characteristics of no tea residue, which can be brewed in both hot and cold water and dissolved in 3 seconds.
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