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FAQ

Why Color of Rose Disappears after Brewing with Boiled Water

Rose is rich in anthocyanin, which is a hydrosoluble natural pagment. When place the rose tea in the cup with boiled water of 70-80℃in, anthocyanin and nutritional ingredients contained in the rose will dissolve in the water. With the release of anthocyanin, rose flower will be more and more pale in color while color of tea soup changes from bright orange to pale yellow and finally colorless.

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