Does the more foam prove that the cup of tea is better?

Tea lovers often report that when making some tea leaves, they find that there will be a layer of foam floating on the surface of the tea soup, especially the first three bubbles, sometimes even if the tea soup is drunkThe foam also adheres to the walls of the cup. This made him worried about the quality of these teas, and even suspected that it might be a sign of high pesticide residues.

There has always been a saying that "foam is high in pesticide residues", and some people suggest scraping off the foam on the top layer of tea soup. In fact, this is a big misunderstanding of the tea soup foam. At least so far, there has been no research to prove that pesticide residues are directly related to foam in tea.

Three causes of tea foam.

First, the tea saponins in tea.

in action; Second, tea belongs to the multi-milli variety;

Third, there are too many crumbs and tea crumbs in the tea.

Tea ingredients with bubble properties include tea saponins, proteins, solid powders, charcoal powder, etc. Among them, tea saponin is also known as teaSaponinsIt is a substance that can make tea foam. It accumulates as the fresh leaves grow, and is now specially refined by factories to make emulsifiers.

Detergents, foaming agents.

Wait. Foam caused by tea saponins is harmless to humans.

Glycosides like tea saponins.

Substances are widely found in the plant kingdom, such as ginsenosides in ginseng.

It is an antioxidant, allyl disulfide compound in garlic and onion, which has the effect of improving human immunity and anti-cancer.

Tea saponin has a bitter and spicy taste, is insoluble in cold water, slightly acidic between pH values, has a strong foaming power, and is not affected by water hardness.

so generally foamy rich tea tastes relatively strong. Tea saponin has antibacterial, anti-inflammatory, analgesic and other effects, so it is not only harmless to the human body, but beneficial. In ancient times, people also regarded this tea foam as an essence.

Du Yu in the Wei and Jin dynasties had a poem: "Foam becomes Huafu, glows like snow, and Ye is like spring."

Tea leaves made from multi-milli varieties are also prone to foaming when brewed. The tea varieties are generally made of tea buds, which are relatively delicate, and the tea leaves themselves are polyphenols.

The inclusions are very high, and they are kneaded heavily in the kneading process of the tea-making process, causing these inclusions to stick to the surface of the tea and bubble as soon as the water is flushed.

In addition, some finely crushed tea leaves, such as red crushed tea, or tea leaves contain more crushed powder, and foam will also form when brewing. The bubble black tea that is common in many lounges and cafes is brewed with tea bags made of broken black tea.

Good tea doesn't froth?

Many friends believe that the more bubbles in the tea soup, the more inferior the tea leaves, and it is likely that it has deteriorated. This view is incorrect. Tea soup whether there is foam,There is no direct connection with the quality of tea. In Pu-erh tea.

Some of the high-end ancient tree tea tea soup has foam, because the tea leaves of the ancient tree tea are more hairy; In addition, some teas may also develop foam due to insufficient fermentation process.

Although saponin has a strong foaming ability, its content in tea is very low, and it has no effect on the color, aroma, taste and other qualities of tea, so the quality of tea cannot be judged from the amount of foam.

The more foam there is, it does not prove that the tea is better, and it may be bad.

It's not like that, how much foam has nothing to do with tea, don't believe it.

Some tea lovers often report that when making some tea leaves, it is good to have a thick layer and float on the top layer of the bottle.

No, the first step in making tea is to wash it first, so that there will be no foam.

Not exactly, but it may also indicate that the tea was left overnight.

In fact, this is not the case, and this does not prove the quality of tea.

This should not be used as a basis for judging the quality of tea, because it is difficult to identify the quality of tea.

It depends on the size of the foam, there is a lot of foam, there is a thick layer and floats on the top of the bottle, it is good, the bubble is delicate and rich, and it is good to last for a long time.

This claim is false because there is no certain scientific basis.

Foaming in tea is not a criterion for judging whether it is good tea, and the foam in tea is produced by the oscillation of the water flow, which is a normal phenomenon. Tea originated from China, can be directly brewed with boiling water, according to the season can be divided into spring tea, summer tea, autumn tea and winter tea, tea contains more than 400 kinds of organic chemical components and more than 40 inorganic mineral elements.

Many people see a layer of foam on the surface of the tea when making tea, and they will think that this means that the quality of the tea is not good. In fact, whether there is foam in tea is not the standard for judging whether it is good tea, the foam in tea is generally caused by the oscillation of the water flow, which is caused by tea soap, which has antibacterial, anti-inflammatory, and analgesic effects.

At the same time, there are generally a lot of fluff on the tea, and they will not be completely replaced after they are made into tea, and there may be foam when the water is encountered when brewing tea, which will not affect the taste or quality of the tea at all. In addition, if the tea is brewed relatively broken, the broken powder will also make the tea foam, and the balance will not affect the drinking.

The nutritional value of tea

Tea originated in China, and tea drinking cover has a very long history in China, and the composition of tea was not gradually clarified until the beginning of the 19th century. There are more than 450 kinds of organic chemical components and more than 40 inorganic mineral elements in tea, and its main components are tea polyphenols, plant alkalis, proteins, amino acids, vitamins, organic acids, etc.

Tea foam can not directly judge the quality of tea, the foam in the tea is due to the oscillation of the water flow, this layer of foam in the tea is called tea saponin, tea saponin has a strong foaming power of lithohail, so it is normal for tea bubbles to appear, but it does not explain the quality of tea. Judging the quality of tea, mainly from the color, aroma, taste, shape of the four aspects of identification, but usually mainly look at the shape and color of the tea, the tea is tight, round, straight and single tea heavy, basically excellent tea; Smell the dry fragrance of tea, if the tea fragrance is clear and long-lasting, it is good tea. <

Tea foam can not directly judge the quality of tea, the foam of the rough sail in the tea is due to the oscillation of the water flow, this layer of foam in the tea is called tea saponin, tea saponin has a strong foaming power, so the bubble of tea is a normal phenomenon, but it does not explain the quality of tea. Judging the quality of tea, mainly from the color, aroma, taste, shape of the four aspects of identification, but usually mainly look at the shape and color of the tea, the tea is tight, round, straight and single tea heavy, basically excellent tea; Smell the dry fragrance of tea, if the tea fragrance is clear and long-lasting, it is good tea.