بواقى الشاى وتحويلها الى مواد مغذية للنباتات Turning leftover tea into plant nutrients

Tea Components 1- Polyphenols 20 to 35%, which are responsible for iron binding. 2- Caffeine 3 to 5%. 3- Proteins and Amino Acids 15 to 30%. 4- Carbohydrates and Sugars 20 to 25%. 5- Minerals and Salts 2 to 6%. 6- Other Compounds: Fats 2 to 6%, Organic Acids 1 to 3%, Volatile Compounds 0.1%. **Tannins Catechins Theaflavins Thearubigins These tannins react with iron to form five-membered cyclic complexes that are bluish-black or very dark greenish-black in color, insoluble, and non-absorbable. This is the reason for the depletion and binding of iron.