What is the cause of turbidity in tea soup?

Scientific studies have shown that theaflavin, thearubigin, caffeine and protein are the main components that make up "cold muddy".

Another part of the reason for "cold muddy" is: thearubigin, theaflavin, theabrownin will combine with caffeine in tea to form a complex with low solubility, and the solubility of this complex is lower than theaflavin, once the temperature of the tea soup is reduced to below 40, the complex begins to precipitate, which makes the tea soup turbid and appears "cold and muddy".

In addition, it is the calcium ions in the tea soup, which also has a significant auxiliary effect on the appearance of cold muddy, after research and determination of the "tea cheese" formed by "cold muddy", the calcium ion content is much higher than that of the tea soup, the higher the calcium ion content of the tea soup, the more likely it is to appear after cold muddy, and this phenomenon is called the destabilization and coagulation mechanism in chemistry.

What does it mean to be cold and muddy?

Through the analysis of the essential causes of "cold cloudiness" in tea soup, it can be clearly known that the substances that cause the phenomenon of "cold cloudiness" are mainly theaflavin, followed by caffeine and calcium ions, as well as thearubigin and tea brown, and the higher the content of these substances, the more likely the phenomenon of "cold cloudiness" occurs.

For caffeine, that is, caffeine, this is the main functional substance that can refresh the mind of tea, and it is also one of the main taste substances of tea, which is the substance that determines the bitterness of tea.

The turbidity of the tea soup may be due to the fact that the tea raw materials are tender and the tea is rich, and the tea will be separated from the tea leaves when brewing, and will be suspended in the tea water, forming a "muddy". If it is turbidity caused by tea, it means that the tea raw materials are of higher grade and more tender, which is the performance of the high quality of most teas.

It is also possible that the process is improper and there are impurities when making tea. When making tea, if the tea is too heavy, some of the tea leaves will be burnt and black-edged, and the finely chopped burnt and black-edged tea leaves will cause the tea soup to be turbid; When the tea is rolled and dried, it is contaminated with soot, dust and other impurities, which will also make the tea soup turbid during brewing.

It is generally caused by the lack of technology, which is mainly reflected in the three important initial production links: finishing, cooling, and drying. The first is the boredom. If the fresh leaves are careless in the process of finishing, it may lead to the tea being stuffy, which will damage the quality of the tea and form a turbid tea soup; The craftsman of Chaqing needs to pay attention to the pot temperature, ventilation, stir-frying speed, etc.

The reasons for the turbidity of tea soup are none other than these reasons, namely the quality of tea, improper brewing, and water quality.

Normally, the color of the tea soup of ripe tea is thick and translucent; The tea soup of raw tea is rich in color, including: light yellow translucent, bright yellow translucent, orange yellow translucent, orange red translucent, etc. The adjectives of these tea soup colors are all translucent, so what is the antonym of translucent?

Turbidity. Whether it is ripe tea or raw tea, the tea soup will produce a cloudy phenomenon. The main reasons for the turbidity of tea soup are as follows.

One: Air oxidation

After long-term storage, Pu'er tea cakes can be opened and brewed without three days of tea awakening (two to three days before brewing, priry the required tea sample into a clean clay pot). After the stable substances in the tea are suddenly disrupted, they are also in contact with the air, which promotes the rapid oxidation reaction of the tea leaves. At this time, brewing, the tea soup is very easy to be turbid.

Two: production process

There is a step in the process of making Pu-erh tea called rolling. The traditional production process uses manual rolling, in this process, if the heat is not properly mastered when finishing, resulting in paste spots on the leaves, and the paste spots are kneaded and mixed with the tea leaves during rolling. After brewing, the tea soup will appear cloudy.

Three: warehousing

Pu-erh tea belongs to post-fermented tea. Storage is essential for the aging of Pu'er tea. Storage is divided into dry warehouse and wet warehouse, of which dry warehouse refers to storage under natural climatic conditions; Wet silo refers to storage at high temperatures that have been artificially humidified.

The color of the tea soup of dry cang tea is usually translucent, while the color of the tea soup of wet cang tea is usually dark and opaque. Because of the high temperature and humidity of wet warehouse tea, the internal microorganisms are in a state of high-speed transformation, and other molds will be produced at the same time, so that the tea is always in a very unstable transformation process. After brewing, the tea soup is turbid and the taste is not good.

Four: brewing method

If the water column is too thick when pouring water, the tea leaves will be washed and rolled up, and the smaller substances in the tea leaves (such as tea hair) will be mixed in the tea soup, and the tea soup will appear turbid.

Five: pry the tea to the whole crush

Pu'er tea is shaped like cakes, bricks, tuo, etc., and the step of prying the tea must be carried out before brewing. If the way of prying tea is inappropriate, the tea will be too broken. The finely chopped tea powder is incorporated into the tea soup, which will make the tea soup cloudy.

Six: Brewing water

This reason is not the main reason, but it is a little bit of a thing. It is better to brew Pu'er tea with mountain spring water, followed by mineral water. If you use tap water or polluted water, the tea soup is not only easy to be turbid, but also tastes poor.

For example, the turbidity of Pu'er tea does not mean that this tea must be inferior tea, for example, the new tea that has just been made is in an extremely unstable state due to its contents, and it is normal for the tea soup to be turbid at this time. After half a year of storage, the tea soup will become translucent. (Wen Linyuan|.)Fourteen Bridges).

Many occasions in life need to drink tea, so how much do you know about tea knowledge, sometimes we will find that the tea soup will be more turbid, so do you know what is the reason for the turbidity of the tea soup? When we drink tea, we can often find that the tea soup is turbid, which is generally one of the manifestations of low quality tea. The turbidity of tea soup is caused by the suspension of villi and hairs, and the oxidation of polyphenols, which leads to the precipitation of complexes or foreign pollutants.

There are many reasons for the formation of turbidity in tea soup, if the problem lies in the production process, there are mainly the following three reasons, v is as follows.

1. Brown (dark red).

The degree of greening is insufficient, and it is not baked in time, and the fried green leaves or tea embryos continue to ferment and turn red; Wet embryos stay too long (embryo accumulation); Improper picking and green harvesting will produce red tendons, red leaves, and dead red stripes; The tea soup is turbid with red crushed powder, which is called red turbidity.

2. Turbidity. The green is insufficient, and the tea soup is green and yellow; If the green is not enough, and the green is not enough, it is easy to break the cells when rolling, and the tea soup is called "green turbidity"; The "three-day tea" tea soup is turbid and black.

3. Turbidity. The water quality is not clean, and the kneading is too heavy; There are many green tea crumbs, the green tea is fried and burnt, and the tea soup is scorched, which is called scorched turbidity; Doping, such as green tea + starch.

Click"Read the original article"Learn the mysteries of Wuyi tea.

If the general tea brewed out of the tea soup turbidity, it may be because of the high tenderness of the tea, the raw materials used in more buds, the back of the general tea leaves will have a layer of fine fluff, called "milli", the sun-dried tea after hot water brewing, "milli" melted in the tea soup, so it looks like the soup is turbid.

But the reason depends on what kind of tea you brew? Hope it helps.

Tea soup is usually clear and translucent, why is the tea you brew cloudy? The reason is in these 7 points.

It is OK to wash it before brewing the flower tea.

In the process of making and preserving, it is inevitable that there will be dust in the flower tea, so you can directly rinse it with water before drinking.

How to brew flower tea:

The brewing of flower tea is based on the principle of being able to exert the aroma and observe the beauty of the tea blank.

When brewing high-grade flower teas such as jasmine maofeng, jasmine silverquill, and jasmine dragon ball, which are particularly delicate, it is advisable to use transparent glass teacups because the tea blanks themselves have artistic appreciation value.

When brewing, put the cup in the tea tray, put two or three grams of flower tea into the cup, wait for the boiling water to cool slightly to about 90 brewing, and then cover the cup lid to prevent the aroma from being lost.

To brew mid-range flower tea, you can use white porcelain to cover the cup, brew 100 boiling water and cover the cup, and smell the aroma and taste the tea after 5 minutes. White porcelain teapot is generally used to brew medium and low-grade flower tea or flower tea powder, because there is more water in the pot, and the heat preservation is better than that of a teacup, which is conducive to fully brewing the tea taste.

There are generally several reasons why the tea is turbid:

First, the temperature of the water is not well grasped during brewing;

Second, the brewing time is also particular, and if it is not mastered well, it will also produce turbidity in tea;

The amount of three-throw tea is also controlled, and it is not good to have too much and not to have a small amount. Therefore, it is necessary to try to control the reasonable amount; Fourth, it may indeed be a problem with tea, which needs to be identified by the actual situation to be known.

The tea is turbid, not necessarily because the tea is not good, and it is most likely that the tea leaves in the rainy season are brewed and may be turbid. Whether the tea is good or not, it depends on the feeling of drinking, if it doesn't feel good, then it's really not a good tea.

Precautions for making tea:

1. Pay attention to making tea with a thermos cup. Although the thermos cup can keep warm, the multivitamins and aromatic oils in the tea are easy to be lost in high temperature or long-term constant temperature water, and the utility and taste of tea are also reduced. A good tea set should be the first to recommend pottery, which has a certain degree of air permeability, keeps warm in winter, is not rancid in summer, and does not have any chemical reaction.

So the purple sand teapot is famous. A regular bubble tea glass is most suitable.

2. Brew with boiling water, pay attention to control the temperature. Some people like to brew tea with freshly boiled water, which is actually very harmful. The high temperature of freshly boiled water can destroy a large number of nutrients (such as vitamin C, etc.) that are not resistant to high temperature in the tea, and make the aroma of the tea disappear quickly.

The water temperature of making tea should be divided according to the old and tender tea leaves, and the old tea can be directly washed into the boiling water of 95; Tender tea should be lower, around 80 is more suitable.

3. The first tea should be filtered. Some people think that the first tea is strong and refreshing, so they love to drink the first tea. As everyone knows, tea is polluted by pesticides and other substances in the process of cultivation and processing, and there are always some pesticides left on the surface of tea, and the corresponding concentration of harmful substances such as pesticides in tea is also high.

Therefore, the first tea should be allowed to play the role of "washing tea" and discarded it.

It may be dust, just like making tea, the first bubble of water is used to wash the tea, to pour it out, you can try to shake the teapot slightly when the first brew, pour out the water, and brew again, the taste of the tea soup will not become lighter, I hope to adopt.

You can soak it once and pour it out; Pour the water again. The taste won't change much. It is also possible to use gauze.

Lavender is used to smell、、、 dear 、、、 I also bought it, put it next to the pillow is very effective in promoting sleep, and I haven't tried it when it is used to make 、、、tea.

It is estimated that the flower tea you buy is below the second grade, and the general special grade or first-class has no dust.

The ** flower tea is very different, different grades are different, I am making tea, to put it bluntly, the same brew of flower tea, some 2 yuan a tael can be wholesaled, some need 20 yuan a tael to wholesale out, ** 10 times worse. If there is obvious dust, it is recommended not to drink it.

Lavender can be drunk, has the effect of strengthening the stomach, sweating, and relieving pain, and is a good medicine for colds, abdominal pain, and eczema. However, the taste of lavender is too good, and it can be combined with roses, roses, French roses and other better-smelling "compound tea" to drink.

It may be a problem with the tea itself, such as the tea leaves have more fluff, or there are impurities in the tea, or it may be that the brewing method is wrong, such as the wrong way of pouring water, or the water temperature is too high, and there may be a problem with water quality, such as the water contains more soluble calcium and magnesium compounds.

It is also possible that the storage method of the tea leaves is not cracked, and the tea leaves may have been damp and mildew.

When tea is brewed in water containing more soluble calcium and magnesium compounds, iron ions react with the phenolic substances of the tea to form a darker "tea rust".

Tea, in addition to drinking, can also be used to apply to the face to eliminate dark circles. Experienced friends will find that freshly brewed tea sometimes appears cloudy, while the general tea is clear and free of impurities. What is the reason for the turbid tea?

Will the tea spoil? Interested friends may wish to listen to what Sun said, and they will not be messed up when they encounter similar situations in the future.

What is the cause of the turbidity of the tea

There are generally several reasons for this:

1. The temperature of the water is not well grasped when brewing;

2. The brewing time is also particular, and if you don't grasp it well, the same Zhixian will produce turbidity in tea;

3. The amount of tea is also controlled, and it is not good if there is too much, and it is not good if there is less amount. Therefore, it is necessary to try to control the reasonable amount; The four-call chain may indeed be a problem with tea, which needs to be discerned from the actual situation to be known.

Can tea water whiten

A scientific experiment by Chinese researchers has shown that the catechins rich in green tea can effectively lighten and remove melasma, and have obvious beauty effects.

With the growth of age or the change of physique, it will produce sunspots, melasma, old spots, etc. in the appearance, and catechins rich in tea polyphenols have a strong ability to scavenge free radicals and antioxidants, and have a significant inhibitory effect on eliminating pigmentation.

The above introduces the specific reasons for the turbidity of tea, after understanding the truth, have you MM been eager to try to use tea to cover your face? Many of the ingredients in tea have good beauty effects, and if you use the right method, it is really not difficult to make ** whiten and tender. But there are still a lot of mm who think that this is actually not an egg, and it cannot be asserted here, the key to the effect depends on how you use it and how often you use it.