The bitterness of tea comes from Ning, is tannins harmful?

The bitterness of tea comes from tannins, and tannins are a bitter agent, and natural tannins are not harmful and will not cause harm to the body.

This kind of affirmation is not harmful, tea contains a variety of ingredients, and it is also a healthy ingredient. If the ingredients contained in the tea are harmful, the tea cannot be drunk.

1. The main substances of bitterness and astringency in tea are polyphenols and caffeine contained in tea.

2. The bitterness of tea is determined by the type of tea, tea tree variety, season, production process, etc. For example, the large-leaved species and the small-leaved tea tree contain high polyphenols, and the anthocyanin content of summer tea is higher than that of spring tea, and the polyphenols and anthocyanins are converted more in the production process, and the bitter and astringent taste is lower or none, and the bitter and astringent taste is produced when the transformation is insufficient.

3. Tea polyphenols in bitter leaves are a beneficial substance.

Tea polyphenols are a general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. It is mainly flavanols (catechins), and catechins account for 60 80%. Tea polyphenols, also known as tea tanning or tea tannins, are one of the main components that form the color and fragrance of tea, and are also one of the main ingredients with health care functions in tea.

The bitterness of the tea comes from Ning Danning, which should not hurt much, if it hurts, this should not be allowed to be used, so it should be able to be used for messages.

This is certainly not a toxic substance. It should have a bitter taste, and there are multiple hydroxyl groups of such a phenolic substance. So it's not poisonous, don't worry.

The bitterness of the tea comes from Ning Danning, which should not hurt much, and the tea in these cups is not always good every day, so it should not have much impact.

The taste of the tea comes from Ning Tannins and is harmful.

This substance is found in very small amounts in tea, so it generally does not have a great effect on the body.

In tea polyphenols, catechins are the main components that form the bitterness of tea, catechins have astringency, and in fresh leaves, the content of catechins in fresh leaves with high tenderness is large, so when we drink tea, there are more rhizomes, but the sweetness is high. Another flavonol: it is the main factor that determines the color of tea soup, which is soluble in water and causes the color of tea soup.

Tea polyphenols are the most abundant soluble components in tea, and they are also the most important substances for tea to exert its health care effects, the most typical representative is catechins (phenols), which have many effects such as antioxidant (eliminating oxygen free radicals), anti-inflammatory, reducing the incidence of cardiovascular diseases, preventing cancer, lowering blood lipids, reducing body fat formation, antibacterial, and changing the ecology of intestinal flora. Studies have shown that after half an hour of drinking a cup of tea, the antioxidant capacity (the ability to fight oxygen free radicals) in the blood increases by 41% to 48% and can last for an hour and a half in a high state.

Tea pigments mainly include chlorophyll, -carotene, etc., which have anti-swelling and cancer, anti-aging and beauty effects. L-theanine improves brain function and enhances memory and learning. It has a preventive effect on Alzheimer's disease (Alzheimer's disease), Parkinson's disease and autonomic dysfunction.

There are many factors that cause tea to be bitter.

First of all, the tea itself has a bitter taste, but the degree of different types of tea is different, and the degree of black tea and black tea is generally darker among the six major tea categories.

Secondly, this is also related to the tea making method and taste of the tea maker, the amount of tea to make tea, the time to make tea, and the choice of tea utensils, which are all influencing factors.

If you feel that the tea is bitter, you can try to adjust the amount of tea, adjust the soup time, choose the right tea set, and keep adjusting to find the tea that suits your taste.

If you are interested in handmade tea, you can send me a private message and exchange and taste together.

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.

It is understood that the sun-dried green hair tea in the old Man'e village of Brown Mountain in Menghai Tea District, Yunnan Province, tastes particularly bitter, and it has been proved through expert research that the bitter theophylline contained in the old Man'e is particularly high, and the bitter theophylline is one of the alkaloids. Of course, this is just a special case, and most tea leaves do not contain bitter theophylline.

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 bitterness and astringency of tea soup). Generally speaking, the astringency in the tea soup is often accompanied by a 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.

For example, 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 when we eat green persimmons, the tongue will feel very numb, which is in the opposite state of smoothness, and has an astringent effect, which is the manifestation of astringency.

What else causes tea to be bitter?

Different tea leaves contain different bitter components, but if the same tea leaves are processed or harvested differently, the tea will also have different degrees of bitterness and astringency. For example, green tea has a "greening" process in the processing process, which destroys the activity of enzymes in fresh leaves by high temperature, and at the same time removes low-boiling compounds in tea through high temperature to highlight the tea aroma. If the temperature is not high during the finishing process, the green tea will have a heavier "green astringency".

There is also a situation, in the spring to pick young buds, one or two leaves of tea, its bitter taste will be more obvious, this is because the spring tea in the tea buds of the tea tree caffeine, tea polyphenols, anthocyanins content more, they are all bitter substances, so the taste of spring tea will be more bitter. In addition, the growth environment of summer tea is high in temperature and strong light, and the new shoots of tea trees grow rapidly and are easy to age, resulting in a significant decrease in the content of amino acids and vitamins in tea, and a significant increase in the content of anthocyanins, caffeine and tea polyphenols, so most of the summer tea taste will also be astringent.

Some people like the bitter taste of tea very much, for them, not bitter or astringent is not tea. Of course, there are also new tea friends who can't accept the bitterness of tea for a while, so it is recommended that friends who have just drunk tea avoid drinking strong tea, but don't mistake it for that bitter and astringent tea must be bad tea.

Tea contains a variety of ingredients, including catechins and caffeine, which have a bitter taste.

1 Catechins: commonly known as tea tannins, are unique ingredients of tea, with bitterness, astringency and astringency. In the tea soup, it can be combined with caffeine to alleviate the physiological effect of caffeine on the human body.

It has antioxidant, anti-sudden mutation, anti-tumor, lowers blood cholesterol and low-density ester protein content, inhibits the rise of blood pressure, inhibits platelet aggregation, antibacterial, anti-product allergy and other effects.

2 Caffeine: It has a bitter taste and is an important ingredient that constitutes the taste of tea soup. In black tea and tea soup, it is combined with many phenols to form a complex; Emulsification is formed after the tea soup is cold.

The unique catechins and oxidative condensates in tea can slow down the excitatory effect of caffeine and continue, so drinking tea can keep people who drive long distances clear and more stamina.

What causes bitter and astringent tea? The main reason for the bitter and astringent taste of tea is that the fresh leaves are young and tender, insufficient greening, improper greening, or summer summer tea. The bitter taste of tea comes from the caffeine in the alkaloids, and about 80% of the caffeine contained in the tea leaves is dissolved in water when brewing the tea soup.

Astringency is caused by the polyphenolic compounds contained in tea, and a series of intricate chemical changes of caffeine and polyphenolic compounds in the tea manufacturing process can make the tea taste sweet and refreshing, so whether the fermentation process is appropriate or not is the biggest variable in the difference in tea quality.

There are two components in tea that affect the bitterness of the tea taste, in which the bitterness is the result of the action of caffeine, and the astringency is the tea tannin substance. Obviously, the higher the content of caffeine and tea tannins in the inner components of tea, the more bitter the tea leaves.

But not all teas are bitter. If you can't drink bitter tea, you can try fruitless wolfberry bud tea, although it contains three times the catechins of ordinary green tea, but because it contains anti-tumor wolfberry polysaccharides, it tastes not simply bitter, but slightly sweet.

The most difficult to enter is the word "bitter", but it firmly occupies a place in the sweet, sour, bitter, spicy and salty, and even many people love it, whether it is refreshing coffee or bitter gourd that clears heat and fire, there are followers, and the bitter fragrance of tea runs through thousands of years, deeply engraved in the customs of the Chinese people.

Sit and drink the water and watch the dust. There is no reason to hold a bowl and send it to tea lovers. "When it comes to tea culture, it is easiest to think of self-cultivation, watching the green leaves slowly stretch and whirl in the water, the slightly bitter tea enters the mouth and returns to the sweet fragrance, drinking tea is a "product" word, waiting for the temperature of the tea soup to be palatable, waiting for the mellow taste at the end of the bitterness, the literati love it, because it has a different taste every time it is brewed, through it is like tasting different stages of life; Pawn traders also love it, not only because it can quench their thirst and refresh themselves, but also because it brings a taste to ordinary life, just like the many ups and downs on the road of life, as long as you can go step by step, you can always wait until the bitterness comes.

Ups and downs, life is full of flavors, since bitterness is inevitable, then face it calmly, and this is the free and easy of the Chinese people.

In traditional medicine, the status of tea is quite high, legend has it that Shennong tasted a hundred herbs, encountered seventy-two poisons in one day, and got tea is the solution, "Shennong's Materia Medica" recorded in the record: "Tea." The taste is bitter and cold......Long-term peace of mind and ...... qiBitterness plays an important role in the concept of nourishing qi, and there are countless records of tea in other medical books.

As early as the Han Dynasty, people had a vague understanding of the pharmacological effects of tea, but the further exploration and systematic understanding of the health care effects of tea began in the Tang and Song dynasties, and thus gave birth to the development of tea diet and various side branches of tea therapy.

Therefore, after having a full understanding of tea, but from the perspective of modern science, the bitterness of tea also has its inevitable effect, so many old tea customers often say that "not bitter or astringent is not tea".

Tea tannins and caffeine are the main bitter and astringent taste of tea, and it is also what gives tea a healthy effect. So let's talk about this catechin, which is also called tea tannin. Of course, the denim here is not the denim in "Denim Persistence" in Lin Junjie.

Tea tannins make the tea soup astringent, while caffeine produces a bitter taste, but the bitterness of the caffeine will soon melt into the tongue, making the tea soup have a sweet effect. The tea tannins can slow down the bitterness of caffeine, and increase the duration of the sweet effect in the mouth, and gradually make people "addicted" to the effect. However, from a health point of view, tea tannins have the effect of increasing metabolism, reducing cardiovascular disease and inhibiting obesity; Caffeine, on the other hand, has digestive aids, nerve stimulation, and even anti-cancer effects.

Therefore, "suffering hardship" is sometimes not a bad thing, relatively there will be "eating bitter in the bitter party for the sake of people", the bitter subdivision of tea is mixed with various factors such as culture, sentiment, health preservation, etc., so that the taste of the heritage, perhaps is the reason why the Chinese people have chosen tea as the main drink for thousands of years, right?

When you drink tea, the first impression you get of tea is the taste of it. I believe that many friends who have just drunk tea determine whether a tea is a good tea or not, and they all rely on the taste of drinking it in one sip. If the taste is mellow and the taste is sweet, it must be a good tea, and those that are bitter and astringent are definitely not good tea.

In fact, a tea is not a good tea pot, and it should not be completely carried by its taste and taste. Bitterness and astringency have always been the taste of tea itself, and it is an innate relationship with tea itself, but with people's tea-making technology and tea-making techniques, this taste has a different way of expression.

Caffeine: What makes you love tea, what makes you hate tea.

Caffeine is an alkaloid compound, and although it is called caffeine, it is not only found in coffee. Caffeine can be found in many plants, and in tea, caffeine determines the taste and efficacy of tea to a large extent. Caffeine has the effect of stimulating the brain, and drinking tea can refresh the mind because of the effect of caffeine in tea.

And most of the bitter taste we feel when drinking tea also comes from caffeine. In the process of making tea, it is precisely because of the caffeine in the tea that we have the taste of tea soup. The content of caffeine determines the taste and taste of the tea, too high a content will make people feel bitter, but at the same time, it can also bring a more pleasant refreshment and refreshing effect.

It's not that all kinds of tea are bitter.