Abidur Rahman - Founder And Managing Director - AROMA INTERNATIONAL | LinkedIn.

The flavor of tea can be divided into two categories: aroma, which consists mainly of volatile compounds; and taste, which consists mainly of non-volatile compounds. The volatile aromas are important criterion in the evaluation of tea quality.

Aromatic teas, for imbibing, are usually made as either an infusion or decoction. In simple terms, plant parts such as flowers and leaves are infused, whereas plant parts such as roots and twigs are decocted. The methods to make each are slightly different, but the end result is the same – aromatic tea!