Black organoleptic properties

The organoleptic properties of black tea depend to a considerable extent on the astringency resulting from the interaction of caffeine with the oxidized galloyl ester of the flavanols. The aroma components of black tea also constitute a unique flavor profile that blends well with the taste of the nonvolatile materials. The caffeine provides a moderate level of stimulation, which adds further to the appeal of the beverage, although tea has been shown to provide relaxation as well as revival of character.119... 

Plants of the genus Piper, in particular P. nigrum, have been valued from antiquity to the present day for their organoleptic and medicinal properties. Indeed, black pepper, from the dried fruit of the latter species, remains the most widely consumed and important spice in the modern world [1,2] and is still used in traditional medicine [3]. In recent years, attention has also focused on the insecticidal properties of some Piper species [4]. Interest in insecticides of natural origin has been heightened by environmental and other problems associated with widespread use of broad spectrum synthetic pesticides. Two earlier reviews [4,5], of somewhat limited scope, focus specifically on a few unsaturated Piper amides in the context of their insecticidal potential. 

---