The astringency in the tea soup is mainly affected by what substances in the tea leaves

There are mainly tea polyphenols, aldehydes, iron and other substances, among which catechins are particularly important.

Tea astringent substances refer to the general term for the components in tea that can cause astringency and produce astringency.

Ester catechins have a strong bitter and astringent taste, while non-ester catechins are refreshing and have a weak astringency. The main body of the taste of green tea soup is bitter and astringent, and the content of ester catechins in buds and leaves is high, generally accounting for 12%-19% of the dry matter of tea buds and leaves.

Its flavor threshold is 750 milligrams, which is the main component that affects the intensity and quality of tea. Flavonols have a bitter and astringent taste, but they are less abundant. Phenolic acids, phenolic acids and alkaline amino acids are sour and astringent, and the content is more in tea, generally 5% of the dry weight of tea.

It is often said that tea is not bitter or astringent, and the reasons for the "bitter and astringent taste" of tea are mainly attributed to three kinds, first, it is the result of the action of bitter substances and astringent substances of tea itself;

Sometimes, tea with a "bitter and astringent taste" is often a good tea, because the intensity of the bitter and astringent taste of a tea leaf is determined by the amount of bitter and astringent substances it contains. The bitter substances of tea mainly include: caffeine, theobromine

Theophylline, anthocyanins, tea saponins, bitter amino acids and some flavanols. The bitterness of tea soup is often accompanied by astringency, which dominates the taste structure of tea soup. Alkaloids and a large number of catechins in tea soup.

In the tea with high relative content of catechins and caffeine, the tea soup is rich and fresh, which is the performance of high-quality tea. As far as a branch of the tea tree is concerned, the bitter substance that determines the quality of the tea is often.

The content of young leaves is higher than that of old leaves, especially below the buds.

The contents of tea polyphenols and caffeine in the first and second leaves were the highest, and decreased in turn. The astringent substances of tea mainly include tea polyphenols, aldehydes, iron and other substances, among which catechins are particularly heavy.

Want. Lipid catechins have a strong bitter and astringent taste, and their content in buds and leaves is much higher than that in coarse old leaves. Under normal circumstances, a young bud is harvested.

The bitterness and astringency of the tea products of the first and second leaves are better than that of picking a bud.

The three and four leaves are much thicker. Therefore, Pu'er tea with a "bitter and astringent taste" is often a high-tenderness and high-grade tea. This is also the reason why the taste of low-end tea is relatively weak. As far as Pu'er tea is concerned, any tea with high tenderness, exposed aroma, and low bitterness and astringency must be aged.

Old tea is the result of a large amount of degradation and transformation of bitter and astringent substances after long-term storage of tea, making the taste mellow.

Second, it is caused by pests and diseases;

Another abnormal situation is that the tea made from raw materials with serious pests and diseases is often bitter and astringent than the normal buds and leaves, and even "bitter" and "fishy". In the tea area of Yunnan, the young leaves of tea trees are often affected mainly by tea.

Cake disease, tea self-star disease, etc., products made of ten buds with tea cake disease have a bitter and fragile taste; The products made from the bud mouth ten with tea white star disease have a bitter taste, fishy smell, and feel uncomfortable in the stomach after drinking. Many sap-sucking pests harm the tree.

Later, it will also increase the bitter and astringent taste of tea, mainly in Yunnan, there are small green leafhoppers, tea yellow thrips, tea aphids, blackthorn whiteflies, tea tarsal mites, tea net bugs, etc. Tea leaves that are damaged by pests and diseases can be observed through the bottom of the leaves (tea residues).

Now, there are more than ten spots and insects at the bottom of the leaf and the taste of "evil and bitter" is not good tea, and it is useless to hide it.

Third, it is a tea garden that uses chemical fertilizers.

Tea harvested from tea plantations or tea trees with purple buds and leaves that have been applied with chemical fertilizers for a long time is also bitter and astringent. Tea leaves with a single application of chemical fertilizer for a long time have no abnormality at the bottom of the leaves, and the bitterness is heavier than the astringency; The tea processed with purple buds and leaves has an indigo color at the bottom of the leaves, and the bitter and astringent taste is heavy.

Many friends who have just drunk tea will ask, this tea has a bitter taste, there is an astringent taste, is it a bad tea, in fact, we can't simply characterize the tea with "bitterness" or "astringency" as a bad tea.

Tea polyphenols, anthocyanins, flavonoids.

The important taste substances contained in tea mainly include (). Scattered.

a.Catechins.

b.Caffeine.

c.L-theanine.

d.Soluble sugars.

e.Vitamin.

Correct answer: catechin; Caffeine. L-theanine. Soluble sugars of Ranyan.

The freshness that forms the taste of tea soup is mainly amino acids.

1. Taste classification of green tea

Different types of tea have different taste characteristics. As far as green tea is concerned, there are roughly six types of flavors: strong, strong, mellow, mellow, fresh and fresh.

In its pure lack of steak, umami is the characteristic taste of green tea tea soup that distinguishes it from other teas, and "freshness" is the evaluation index of high-quality green tea, such as: Taiping Houkui, Guzhu Purple Bamboo Shoots, Huangshan Maofeng and Anji White Tea.

Second, the composition of fresh taste substances

The umami flavor is actually a fresh, refreshing and pleasant feeling in the mouth caused by the coordination of the proportion of flavor substances in the tea soup. For the understanding of umami substances in tea soup, early people generally believed that the umami in tea soup was superior to amino acid substances. Through research findings.

The umami of tea soup is mainly based on key substances such as free amino acids, theaflavin, gallic acid, and 3-o-galloylquinic acid. L-theanine has caramel aroma and a refreshing taste similar to monosodium glutamate, which is an important factor in the umami of green tea, and amino acids such as glutamic acid, theanine, serine, alanine, proline, and methionine are also characteristic components of green tea's umami taste.

Succinic acid, gallic acid, and gallic acid, as umami-enhancing compounds in green tea, can improve the umami intensity of green tea. In addition, the fresh taste characteristics are also closely related to the phenol-ammonia ratio of the tea soup, and the green tea with the appropriate phenol-ammonia ratio has a harmonious taste and a mellow and delicious taste.

Tea aqueous extract mainly contains polyphenols (including water-soluble pigments), soluble sugars, water-soluble pectin, water-soluble vitamins, free amino acids, caffeine, water-soluble proteins, inorganic salts, etc. The content of tea water extract is generally 30 47%, and the main composition is shown in the table. comprehensive coordination of the main components and contents of tea water extracts; It determines the quality of tea. Therefore, the amount of water extract content reflects the quality of tea to a certain extent.

The aqueous extract of tea includes soluble polyphenolic compounds, water-soluble sugars, pectin, pigments, vitamins, free amino acids, organic acids, etc. in tea.

Water extract is a general term for water-soluble substances in tea, and its content is related to the concentration of tea soup. Generally speaking, the higher the water extract content, the better the quality of the teaGenerally speaking, the water extract content of ripe Pu'er tea is not as good as that of raw Pu'er tea, and the fermentation of ripe tea will cause a decrease in its content. As the storage time of tea increases, the water extract also increases.

Taking Pu'er tea (ripe tea) as an example, in GB T22111-2008 "Pu'er Tea", it is stipulated that the water extract content is 28%.

Ask you this question, dissatisfied, there are a lot of people, mainly write about the national standard of water extract for Pu'er tea and the confidence of consumers to buy.

I am a Pu'er tea seller, how to write in order to reassure consumers, our tea composite national standard GB T22111-2008 "Pu'er Tea" stipulates that the water extract content should be 28%. Water extract is a general term for water-soluble substances in tea. The water extract of Pu'er tea is relatively high in all teas, and generally speaking, the higher the water extract content, the better the quality of the tea.

How to buy Pu'er tea to know the water extract content.

The color of dried tea and the underside of the leaves and the color of the tea soup are two different color concepts, which are determined by different chemical compositions. When making tea, the first thing you see is the color of dry tea, black tea is jet-black red, green tea is yellow-green, black tea is purple-brown, oolong tea is green-brown, yellow tea is yellow, and white tea is white. The color of dried black tea and the underside of the leaves is made up of hydrolysates of chlorophyll, pectin, and protein.

When the sugar and oxidation degree are sufficient, the tea polyphenols are attached to the surface and formed after drying, but green tea is different, because it is not fermented, the chlorophyll is partially retained, and the heat conversion produces melanin, and then lutein. Carotene, along with tea polyphenols with varying degrees of oxidation, together make up the yellow-green color of the dry tea and the underside of the leaves. The hairs also contain tea polyphenols, and most of the hairs of green tea are not oxidized, so they are white, such as famous teas such as Huangshan Maofeng; Most of the fur of black tea has been oxidized, so it is golden yellow, such as Jiuqu red plum.

After the tea leaves are brewed, the leaves are slow, floating and sinking, and the pleasant color of the tea soup is slowly presented in front of your eyes, and the bursts of tea fragrance are also coming to your nose. The red color of black tea soup is due to the fact that half or more of the tea polyphenols are oxidized into theaflavin, thearubigin and theabrownin through fermentation of fresh leaves. Theaflavins are orange-yellow, which determines the brightness and brightness of the black tea soup.

It is also evident in the color of the soup of high-grade black tea"Golden Circle", which is a sign of a high theaflavin-rich content. Thearubigin is red, which is the main substance of black tea soup, and the more the amount, the redder and stronger the soup color.

Theabrownin is dark brown and makes the black tea soup dark, and the poor quality of black tea is like sauce, mainly because of the high content of theabrownin. After the black tea tea soup is cooled, it is sometimes found that there is a milky cloudiness in the tea soup, which is customarily called"Muddy after cold", which is produced from theaflavin, thearubigin, and caffeine, which is one of the characteristics of high-quality black tea. "Red soup and red leaves"The color characteristics are an important symbol to identify the quality of fermented tea.

The color of green tea soup is yellow-green, and the main substances that form the color of soup are still tea polyphenols and their primary oxidation products. It is composed of a series of substances from yellow to green, especially the catechins and flavonoids in it are dissolved in water, giving the green tea soup a greenish-yellow color. When the room temperature is too high and the color of green tea soup is too long, the color of the tea soup will become dark and dark due to the oxidation of polyphenols such as catechins in the tea soup due to contact with oxygen in the air.

The purple clay pot has the advantages of making tea without losing the original flavor, color and fragrance, and the tea is not easy to be moldy and rancid.

A teapot is a spouted vessel used for making and pouring tea. It is a type of tea set that is mainly used to make tea. The teapot is composed of four parts: the lid, the body, the bottom, and the foot, and the lid has holes, buttons, seats, lids and other details.

The body of the pot has parts, such as mouth, extension, mouth, flow, and abdomen. There are many textures of teapots, and the most commonly used are purple clay pots or porcelain teapots.

The purple clay pot is a unique handmade clay handicraft in China, the production of which began in the Zhengde period of the Ming Dynasty, and the raw material is purple sand mud, which originated in Dingshu Town, Yixing, Jiangsu. Since the Zhengde period of Ming Wuzong, purple sand began to be made into pots, and there have been many famous masters, and there have been fine products handed down in the past 500 years. It is said that the founder of the purple clay pot was the spring offering of the Ming Dynasty in China.

From the tree gall pot and six-petal sac pot for spring during the Jiajing period of Ming Zhengde, to the creative design of Ji Hansheng and the production of Cao Anxiang.

At the same time, the purple sand mandarin duck tea vessel that can brew two kinds of tea - the Chinese dragon pot, and then to the Buddhist purple sand artist Yan Qian made - the milk pot, each pot is unique, and the appreciation of the pot has made great efforts. Because of the combination of artistry and practicality, the purple clay pot is precious and evocative. More on the benefits of the purple clay pot to brew the source of quiet tea, and the cultural atmosphere of tea Zen, which increases the noble elegance of the purple clay pot.

The practicability of the purple clay pot is that it has a relatively high porosity, which makes it have the advantage of good air permeability. Good air permeability is the main reason for "making tea with color and fragrance". The plasticity and binding ability of purple sand mud are the reasons why it is conducive to process decoration.

In addition, the roasting temperature range of purple sand mud is also wide, from 1190 to 1270 socks cracked, which is another reason why purple sand products do not leak, do not age, and become more glossy the more they are used.

Summary. Hello, the water-soluble substances in tea are 30%-48%, and its main chemical components include tea polyphenols, alkaloids, amino acids, sugars, organic acids, etc., which constitute the quality and taste of tea.

What is the substance that makes tea have color and flavor, and what is it that is in the cells of tea?

Hello, the water-soluble finger carrying substances in tea are 30%-48%, and its main chemical components include tea polyphenols, alkaloids, amino acids, sugars, organic acids, etc., which constitute the quality and taste of tea.

Polyphenols are widely found in nature, and are known as tea polyphenols, apple polyphenols, grape polyphenols, etc., which are widely used in cosmetics, pharmaceuticals and other fields because of their good antioxidant function. Tea polyphenols are one of the main components that form the color and flavor of tea, and it is also one of the main ingredients with health care functions in tea. It has high content, wide distribution and large variation, and has the most significant impact on tea quality.

Polyphenols account for about 1 3 of the total dry matter of fresh leaves, 3 4 of the total extract of tea soup, and are extremely active and dusty in nature, and are prone to a series of chemical reactions under external conditions to generate some new chemicals, which affect the quality of various types of tea, so the oxidation degree of tea polyphenols is one of the important bases for the classification of various teas.