ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols. flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the br... https://www.diegojavierfares.com/special-deal-Fern-Pine-Column-mega-find/