Human taste system can perceive bitter, sweet, sour, salty and other different tastes. brings great pleasure and satisfaction. Therefore, when drinking tea, most of the tea lovers also prefer that it is sweet in the mouth.
new tea will have a green and astringent taste at the beginning of the mouth. Due to the high content of the whole tea, the tea soup tastes fuller, and it is easier to taste bitter and astringent feelings during tasting, but it is sweet back More obvious.
Chen Tea After a period of storage, it will be more or less saccharified, that is, it will ferment to different degrees, so there is no sense of greenness.
How does the astringency come about
because tea contains a theophylline. Under the action of theophylline and tea polyphenols, will feel astringent after drinking tea.
tea also contains more caffeine, active alkaloids and a variety of aromatic substances. These substances can also excite the human central nervous system and make people feel astringent. Patients with neurasthenia and cardiovascular and cerebrovascular diseases should drink in moderation, and should not drink before going to bed or on an empty stomach.
The correct method is to leave it for half a month before it can be used. People who are usually emotionally excited or sensitive, have poor sleep and have weaker bodies, it is better to drink less or not to drink tea at night . sense
astringent what type
polyphenols synergy
when tea, bitter general There is no distinction between families, there are bitterness and astringency, but which one is more obvious. In general, caffeine is the main cause of the bitter taste of tea. The alkaloids in the tea soup form hydrogen bond associations with a large number of catechins. In tea with relatively high relative content of catechins and caffeine , The tea soup tastes rich and fresh.
Catechins and caffeines have a synergistic effect on taste receptors,It also restricts each other to reduce bitterness and coarse astringency. Therefore, tea with rich ingredients may not show strong bitterness and astringency.
So why is the astringency of the tea in your hand more obvious? It is because of the synergistic collocation of its contained ingredients. Many factors in the environment and processing have caused the synergy of its contained ingredients. , Which makes the astringency stand out.
The way of making tea
Span5span will have a more obvious impact on the way that a bitter tea is made. It is also a commonly used bubble method during sensory evaluation.
Making tea craft
_
It is not conducive to the improvement of tea quality and will increase the astringency.
If the twisting is too heavy, the cell damage rate is too large, and the stuffing time after the twisting is too long, the tea will increase the astringency.
How to reduce the texture of astringency 8 8 8 8 8 8 Essentially, it is to reduce the content of phenols in tea.
So how can we balance current quality and future conversion at the same time? It is the correct operation method to reduce the astringency of tea through good storage. During the storage process, ventilation and oxidation can accelerate the decline of phenols. Therefore, as the storage years increase, the astringency of tea will become less and less.
The tea after transformation is less astringent, which seems to confirm the rationality of "how much astringency is now, it will be more slippery in the future" is reasonable.
Therefore, bitterness is not a criterion for evaluating the quality of tea. Quickly pick the tea with storage value.
.
