Tea and Coffee Case

Tea and Coffee

It is obvious that both tea and coffee are the favorite drinks of people. The morning of every day for many people in the world begins with tea or coffee. A global industry earns billions of dollars each year growing these crops. "Delicate aroma, excellent taste" – these words you can hear from connoisseurs of both tea and coffee. So, are they really similar drinks? This impression is actually only on the surface. There are some things, of course, that make these two drinks different. Three specific differences are the most tangible.

The taste is perhaps the first and the most obvious difference. It is caused by the difference in composition of natural elements. Bitterness, for example, in the tea is an indicator of wrong preparation, but in the coffee it is the integral component. The taste of tea is to be astringent, but not bitter. Coffee, quite the reverse, is supposed to be bitter. It is the result of the roasting process, which influences the taste of the drink by changing the coffee bean both physically and chemically. This difference in the tastes of both drinks is visible especially in comparison of high quality samples of each.

A second difference is aroma. Coffee and tea each has its own inherent aroma related to the form of plant it is. The tea leaf is a part of plant, while the coffee been is a seed. So, the smell of tea is grassy, the smell of coffee has the smell you would expect from a bean. However, it's the processing of both crops which influences their aromas. In addition to some other steps, drying is one of the major steps of tea processing. And in the process of drying a quality tea, herbs, flowers, spices, and fruits are always added. This is called tea aromatization, which indicates the aroma is depends on the makeup of this blend. Coffee, on the other hand, is processed by roasting, and this roasting adds a special characteristic not only to its taste,

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