What are the key compounds in this tea, and how do they affect the flavor?

The flavor and character of Farm Group PÕÕSASMARANA TEE are largely determined by its natural plant compounds. It contains flavonoids and catechins, which are protective antioxidant substances produced by the plant for its own resilience. These compounds contribute to the overall botanical profile of the tea.

However, the most noticeable aspect for the drinker is the presence of tannins. Tannins are responsible for the gentle drying and lightly puckering sensation on the tongue, which gives the tea its characteristic astringency. This is why the brew is described as having a steady, balanced infusion rather than being sharp or bitter. Additionally, the tea contains small quantities of essential oil, which adds a fresh herbal aroma and character to the cup. These elements combine to create a simple, traditional botanical drink that is appreciated for its mildness and clarity.