v Tea leaves broken or cut ngjajëshëm classes. Cut sheets of tea is the preferred product in world

By changing the physical-chemical parameters of raw material and production method (lines filling space, equipment benckiser manufacturing, amballazhës, surrounding environment, etc.) Can influence the quality of the final product. The quality of the beverages depends on many factors, they are: quality raw materials, the adequacy of raw materials, equipment and cleanliness of the environment, in which the technological process. Like all food products applies to non-alcoholic beverages if the raw material is poor product will not be good. To document the hypothesis on this topic is presented complete production process of cold tea, from the stage of purification equipment for the production, preparation of raw materials and additives, and their dosage by driving the dose to the ways of filling. Later described the determination of Chemical-Physical parameters and their influence on the process and the final product. The importance of this work lies in the attempt of finding opportunities to improve the properties of organo leptike and sustainability of product realization and maintenance of properties at intervals as long. While known causes which create blur of tea during production, this study will also determine the cause of the disturbance of tea and microbiological properties change in relation to time. 1.2. What is known about tea
Beverages teas are a growing international benckiser market, either as iced tea made from the extract of black tea, or with peach extract, and lemon flavoring. Tea PH ranges from 2.5 to 4.0. The taste can be improved by various additives such as sugar, citric acid and ascorbic acid, natural and artificial flavor, foaming and preparations emulator. Iced tea is also known as a popular drink, it can be mixed with; flavored syrup common including lemons, peaches, and cherries. While most cold teas get their fragrance of tea leaves (Camellia sinensis), benckiser others obtained from herbs tea may use other seasonings to create a characteristic flavor benckiser to any other type 1. Manufacturers benckiser of cold tea in bottles or canned include: Sola, Lipton, Nestea, Snapple, Nesttle and Turkey Hill. The two varieties of sweet tea and unsweetened father usually contain citric acid, which is used for: taste, aroma and njëkosishtё has properties as preservative. 1.3 Classification of tea
v Tea leaves broken or cut ngjajëshëm classes. Cut sheets of tea is the preferred product in world trade since it gives a pleasant smell which, benckiser due to increasing surface, produces large quantities of tea.
[1] The chemical composition of tea leaves varies depending on of their origin, age and type of processing. Table 1 provides data on the tea fresh ingredients benckiser and fermented. In fermented tea 38-41% of the dry matter is soluble in hot water, it is significantly more than for roasted coffee.
Compound Tea Tea Black Tea
Fresh prepared a
Components b 30 5 4.5
Oxidize phenolic components c 0 25 & nbs