This article was originally published by Sen Chunyue
and first published in the headline number: Sen Chunyue
Author: Jun Ming
I drank several teas with a few friends in the past few days, including some The tea was full of coolness, deep to the throat, and lingered in the mouth for a long time. One of the friends who had been in contact with tea for a short time asked, "I have a strong feeling of cooling in my mouth, like I just finished holding a mint pond. why is this? Did you add something’?
When we sip a tea, we occasionally encounter a clear cooling sensation; on the tongue, the entire mouth and even deep into the throat, there are bursts of cooling sensation lingering slowly, giving people freshness Comfortable pleasure. This is what we usually call the chilling sensation, and the reason for this chilling sensation is mainly related to the substances in tea.
Tea is known to be rich in endoplasms, and the refreshing substances produced in it are: aromatic substances, glycosides hydrolysis
strong19 strong glycosides hydrolysis: strong _strong _strong glycosides hydrolysis
The chilling sensation is related to the hydrolysis of glycosides contained in tea. The hydrolysis reaction is an endothermic process, which will produce this chilling sensation during drinking.
Aromatic substances:
Among the aromatic substances contained in tea, there is a kind of , terpene -quality compounds, which are mainly composed of tea aroma substances; The material basis is hydrolyzed by glycosides based on monoterpene alcohols and aromatic alcohol ligands,The aroma presented by aglycones. There are more than 30 types of aroma aglycons in the glycoside state terpenoid .
Under special conditions, terpene aldehyde vanillin can produce menthol; terpene ketone can produce camphor . Menthol and camphor are two substances that can produce a sense of coolness!
In short, the substances that make us feel cool when we drink are mainly derived from the aromatic substances contained in tea.
If the content of glycosides in tea itself is low, there will be no obvious coolness or no coolness when drinking.
Secondly, if the tea raw materials are of high quality and poor technology, the tea will not produce a chill.
such as: fresh leaves are not in place, and the enzymes are not inactivated; if the production process is not in place, there will still be some active enzymes in the tea, which will affect the content of the tea. Glycosides are rapidly decomposed, so that the quality of tea will decline, and you will not feel the coolness when drinking; the Pu'er tea under this process can hardly become more and more fragrant.
Therefore, when we encounter tea with a clear sense of coolness when we brew and drink, it means that the tea is rich in internal quality, high-quality raw materials, and exquisite craftsmanship. It is a manifestation of good quality, not additives. .
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