The
biological products mountain tea and oregano are packaged in rectangle
parallelepiped paper boxer
28x10x4 with gelatin wrapping. The content is 40 gr. The products are placed there, after their
natural drying up. It’ s noteworthy that they haven’ t been processed.
Concerning the organoleptic features of mountain tea, Coedam mentions that
the aroma during its preparation (boiling
lightly a few shoots of tea ) is due to the volatile ingredients of
oil which are released relatively early, while substances -like flavonoedi -
are transferred gradually to the water, giving to the drink its
distinctive colour. There’ s
also an important difference between black tea and mountain tea;
black tea owes its aroma and flavour
to the stages of processing, in contrast to the drink of
“siderites” which almost maintains the aroma of the plant itself since there has been no fermentation or other alteration apart
from its drying up.
