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Anonymous users2024-02-07I don't think so, because some good teas are also bitter, which cannot be used as a criterion, and it is difficult to really determine the quality of tea.
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Anonymous users2024-02-06Bitterness is synonymous with the quality of tea, this is because the better the quality of the tea, the better its concentration and taste will be, and the more bitter the tea is, the quality of the tea is also not good.
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Anonymous users2024-02-05The bitterness of tea soup is often accompanied by astringency, which dominates the taste structure of tea soup. The alkaloids in the tea soup form hydrogen bond associations with a large number of catechins, and in the tea leaves with high relative contents of catechins and caffeine, the tea soup is rich and fresh, which is the performance of high-quality tea.
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Anonymous users2024-02-04I think it is true, except for special teas, the more bitter the tea, the worse it is.
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Anonymous users2024-02-03<>1. Tea bitterness is mainly due to the effect of caffeine, astringency is mainly the relationship between polyphenols, and sweetness mainly comes from amino acids.
2. The bitterness and astringency of tea are caused by different reasons. In tea, the main substances of bitterness are caffeine, theobromine, anthocyanins, bitter amino acids, etc. For example, if you think that a certain tea is bitter, it means that the alkaloids contained in the tea are the dominant position in the tea soup.
Yunnan Menghai Tea District, Brown Mountain, Brown Mountain, Lao Manshou Cha Ji E Village, the taste is particularly bitter, through expert research proved that the old Man'e contains bitter theophylline is particularly high, and bitter theophylline is one of the alkaloids. Of course, this is just a special case, and most tea leaves do not contain bitter theophylline.
3. The main substances of astringency are polyphenols (including catechins, phenolic acids, phenolic acids and other substances, among which catechins are the main components that affect the bitter and astringent taste of tea soup). Generally speaking, the astringency in the tea soup is often accompanied by the bitter taste, which is not "hemp" but slightly "hemp". Many tea lovers who have just drunk tea will only feel that a certain tea is particularly bitter, but they cannot clearly tell whether there is an astringent taste when drinking.
When everyone eats grapes, they like to eat the flesh inside, and the grape skin will be spit out, because the grape skin is astringent; Or like we eat green persimmons, the tongue will feel very numb, and it is in the opposite state of smoothness, and Gu Qinglu has an astringent effect, which is the manifestation of astringency.
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Anonymous users2024-02-02What causes the bitter taste of tea is the chemical component () a. that is missing from the tea leavesAmmonia bridges this base acid.
b.Multi-sensitive Soxun phenolic compounds.
c.Alkaloids.
d.Tea polysaccharides.
Correct answer: B
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