Is there any way to improve the recognition of the bitterness of tea?

To improve the recognition of the bitterness of tea leaves is to pay attention to the taste in the mouth.

Skill comes from practice. If you drink too much, you will naturally be able to recognize that quantitative changes will lead to qualitative changes.

The easiest way is to put the tea leaves in your mouth and chew them.

Some tea friends will not be able to distinguish between astringency and pulling, the bitterness of tea is not afraid, the bitterness should be able to dissolve, but the time is not too long, if the astringency is wrapped around the tongue, it can not be dissolved for a long time or that your tongue has a swollen feeling is not a good tea.

This is a question of tea tasting, not one or two sentences can be made clear, this is what someone needs to teach you by hand, or you can experience the degree of bitterness yourself, when you drink enough tea, you can give a rough ranking, know which tea is more bitter, which single is biased towards the list and which is biased towards the fragrance.

Calm down and compare with Dachang tea practice. A tea of 50, and a tea of 200. There is always a difference in quality, distinguish the difference between the two, and then try another one.

You can compare and test yourself many times, and only change one variable each time, such as changing the amount of tea for the same tea first, or the water temperature, utensils, and sitting time longer. You can try it, you have done it yourself, and the harvest is quite big.

I think the difference in taste is one reason, and another may be the quality requirements of the tea. After the tea leaves are selected, there is also a roasting process, generally speaking, the higher the roasting, the heavier the taste, and the bitterness will be higher. There are also some of them, it is inferior tea, drink less tea, maybe you will feel sweet, but often drink tea and drink people, the quality of tea is high, you will find the difference, the standard is high, maybe relatively speaking, some people feel sweet tea, but he will feel bitter.

The tea itself is still the same tea, but the standard of comparison and drinking is different, and the evaluation is different.

Everyone's mouth is different in its sensitivity to different tastes, and you don't need to change it, and it is probably difficult to change it. What you can do is drink more and rely on the sensitivity of your mouth to other tastes to build your own taste database, so that you can also establish a system for evaluating tea.

Drink tea regularly, and after a while, you will be able to feel what is good tea and what is bad. The premise is that you have to taste it carefully, and you must have drunk good quality tea.

I would choose to listen to the advice of friends who are sensitive in this regard. For example, I myself am not very sensitive to bitterness, and I have reached the point where I can taste the taste of drinking traditional Chinese medicine, and a friend of mine is very sensitive to bitterness and astringency, especially bitter-tailed tea, and astringency is also very sensitive, so I will listen very carefully to his feelings of bitterness and astringency. In addition, people who do not usually drink tea are also very sensitive to bitterness and astringency.

How do I think it's the habit of brewing strong tea, so you think that good tea leaves emphasize the strong aftertaste and don't pay much attention to other characteristics, but people with a slightly lighter taste will pay more attention to the aroma, smooth taste or other aspects, so the good tea you say is average in their eyes, and the good tea they say is average in your eyes. If the situation I said does exist, then as long as I pay attention to the characteristics of more different aspects of tea when tasting tea with friends, and determine whether the good aspects they say are really good, it will be OK.

The taste of tea soup has bitter, astringent, sour, sweet, umami, salty and other sensations, which are felt through people's sense of taste. The taste of these tea soups is closely related to many tea chemical components present in the tea soup, and has been confirmed by many researchers.

1. Bitter substances in tea soup.

The bitter substances in the soup mainly include caffeine, theophylline, theobromine, anthocyanins and tea saponins.

2. Astringent substances in tea soup.

The astringent substances in tea soup were mainly polyphenols, among which ester catechins had a strong bitter and astringent taste. Non-ester catechins are refreshing and have a weak astringency; flavonols have a bitter and astringent taste; Whereas, flavonol glycosides are odorless; Phenolic acids, phenolic acids and alkaline amino acids are sour and astringent.

From the above information, it is not difficult to see that the bitterness and astringency in the tea soup are caused by the chemical composition of the tea taste.

1. The result of the action of bitter substances and astringent substances in tea.

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.

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. In the case of a branch of the tea tree, the bitter substance that determines the quality of the tea is often higher than that of the young 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 important. 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.

Among the Pu'er teas that people often drink, Pu'er tea with "bitter and astringent" flavor 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, all teas with high tenderness, exposed aroma, and low bitterness and astringency must be aged old tea, which is the result of a large number of degradation and transformation of bitter and astringent substances after long-term storage of tea, so that the taste becomes mellow.

2. The result of pest and disease damage.

An abnormal bitterness of tea is that the raw materials with serious damage from diseases and insects are picked to make it, and its bitter and astringent taste is often heavier than that of normal buds and leaves, and even "bitter" and "fishy" smells. In the tea area of Yunnan, the young leaves of tea trees are often affected by tea cake disease, tea self-star disease, etc., and the products made of ten buds with tea cake disease are bitter and fragile in 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 juice-sucking pests harm the tree, but also increase the bitter and astringent taste of tea, in Yunnan mainly there are small green leafhoppers, tea yellow thrips, tea aphids, blackthorn whiteflies, tea tarsal mites, tea net bugs and so on.

Tea that is harmed by diseases and insects can be observed through the bottom of the leaf (tea residue) and found that there are more than ten disease spots at the bottom of the leaf and the taste of "evil and bitter" is not good tea, and it is useless to hide it.

3. The results of the application of chemical fertilizers in tea gardens.

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.

Notes:1Tea with "bitterness" or "astringency" is generally not a "problem tea" if the taste is clean and bitter is naturally acceptable; On the contrary, if the bitter taste is not complete, the tea may have problems with raw materials or processes.

2.In addition to the characteristics of tea itself, the bitter and astringent taste is often more important than the substances it contains, and it should not be drunk excessively for friends who are new to tea.

You probably don't like tea, but after drinking it for a long time, you can taste a sweetness from the bitterness.

<>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.

4.Store tea properly. Tea should be stored in a dry and ventilated place, avoiding a humid environment, which can ensure the quality of the tea and avoid bitterness.

4.Improper storage of tea. If the tea is not stored properly, such as in the humid environment of eggplant oranges, the tea leaves are easy to deteriorate, leading to a bitter taste.

1. After the tea soup is entered, don't swallow it in a hurry, let it stay on the tip of the tongue, close the teeth, open the lips slightly, and then suck the tea soup in, swallow it or spit it out directly, and then feel the tongue and the wall of the mouth. If you feel a distinctly strong astringency and your tongue is numb, it is really astringent.

2. Observe the color of the tea leaves. The results showed that the overall content of polyphenols in the varieties was as follows: the varieties with purple buds were higher than those with yellow and green buds, and the varieties with yellow and green buds were higher than those with dark green leaves.

Therefore, observing the color of the tea is the first means to check whether the tea is bitter or not.

3. Planting and picking season. Polyphenols like dry and hot substances. In places with strong sun exposure and dryness, the growth is especially rapid, because the polyphenols of summer tea are generally higher than those of spring and autumn tea.

At high altitudes, when the temperature is lower and the clouds and mist cover direct sunlight, the polyphenol content of tea will be lower in this environment. If it is a low-altitude area, it can also be shaded to avoid sun exposure and inhibit the growth of polyphenols.

4. The process affects bitterness. Because the buds of fresh tea leaves contain more catechins, in terms of tea picking, it is possible to be astringent if it is tender. Then there is the green link of oolong tea, if the technique is too heavy, the tea will die green, and the bitter water cannot be eliminated smoothly, and it will also be astringent.

5. Finally, when the tea is made, if it is not fried, it will also be astringent.

Hello, glad to answer for you. 1. The content of caffeine and tea polyphenols in the degree of picking is reduced with the aging of buds and leaves. 2. Shaking the green is too heavy, resulting in dead green tea, bitter water can not be smoothly removed, and polyphenols cannot be smoothly transformed.

3. The water is not completely walked, and the bitter water still exists in the leaves. With the increase of water loss, amino acids have been on the rise, aromatic substances have also increased, and the transformation of polyphenols has also increased. If the water is not complete, these transformations will not be completed smoothly.

4. Stir-fried green is also the top priority that affects the quality of rock tea. If the fried green is not cooked, not only the green smell cannot be removed, but the base will also have a green and astringent feeling. If the temperature is too high, the tea will be bitter.

5. If the kneading speed is too fast, it will cause the cord to be broken, and the tea soup will not only be turbid, but also bitter. 6. Roasting is good, which can reduce or even eliminate the bitterness. Therefore, if the roasting is not in place, the tea soup will not only appear unclean, but also have a bitter feeling.

In addition, the roasting was too hasty, and the astringency of Nian Lu was obvious. In addition, when the fire is not exhausted, the tea will also have an astringency, which belongs to the bitterness and astringency of the fire.