Tea bags soaked in water, there are many white flocculents, what is it? Can you drink it?

The appearance of white flocculent after soaking tea bags in water may be due to the following:

1.Minerals in tea: Minerals contained in tea may react with calcium or other ions in the water to form a white precipitate.

2.Proteins in tea: Proteins in tea are more soluble in hot water and may form white flocculents.

3.Tea hair shedding: Tea hair is a small hairy hair on the surface of tea leaves, which may fall off when brewing tea and are suspended in the tea soup to form flocculents.

Generally speaking, these flocculents do not cause any health effects, but they may affect the taste and appearance of the tea. If you feel that these flocculents affect the quality of the tea, you can filter them out or rebrew them with a different bag of tea leaves. At the same time, it is recommended to choose a merchant with reliable quality when buying tea to ensure the quality of the tea.

The white flocculent is the small fluff on the surface of the tea leaves, which can be drunk.

Before making tea, the tea should be washed first, and then broken, and there will be no white uncle Duan Brainless Bai complaining I should have drunk other things How to say it There is no harm to the body There should be no good But it is better not to drink it.

In the tea leaves, there are some small flocculents, white, this is hairy, not spoiled tea, and it can still be drunk. Tea is mainly grown in the lower epidermis of the young buds and leaves of the tea tree, which is rich in theanine, which can improve the freshness of the tea soup. At the same time, there are a large number of glandular cells in the root of the tea, which contains a large number of aromatic substances, which can enhance the aroma of tea.

This bubble is normal.

1. Tea saponins in tea.

It will form foam, which is harmless to the human body, and has the effect of anti-inflammatory and analgesic. Although tea 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.

Tea saponins are also known as tea saponins.

It 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. Second, tea belongs to the multi-milli variety. Because of the tip of the hair.

It is made of tea buds, belongs to the multi-milli variety, the content is relatively rich, and some of the contents are stuck to the surface of the tea when making tea, and it is easy to foam when flushing.

3. There are a lot of crumbs and tea crumbs in the tea. The foam that appears during brewing is mainly due to the first two reasons.

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. Whether the tea soup is foamy or not is not directly related to the quality of the tea. In Pu-erh tea.

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

So, there's no need to be too afraid of the bubbles in the tea soup, just drink it with a normal mind!

There are some tea leaves with more fluff on the surface, and it is easy to cause white foam in the brewing process, and if the tea we buy back is more broken, it is also easy to appear in this situation, so you don't have to worry about this situation and you can drink it with confidence.

There are three reasons why bubbles appear in brewed tea. 1. One is caused by the tea saponin in tea. 2. The second is because of the white hair in the shape of the tea leaves. 3. The third is that there are many mixed crumbs or tea crumbs in the tea.

Too much crumbs or the tea itself is not clean. When storing tea, it is necessary to place the tea in a dry and ventilated place, when the condition is wet, it is easy for the tea to deteriorate. When storing tea, it should be noted that the tea leaves should be completely sealed in a fresh-keeping bag, so as to avoid any impurities.

There are two main reasons for the white foam when making tea:

1. Tea contains saponin components, which are easy to foam. The saponin dissolved water in the tea will foam, and in the process of rolling the tea leaves, the tea cells are destroyed, and when the tea juice adheres to the surface of the tea leaves, there is also foam, and the tea juice foam is also tea foam after being dried into tea. Foam is mostly analyzed according to the specific tea leaves.

For example, the cinnamon brew in rock tea is relatively more than other varieties.

2. The tea production process is unhygienic.

Some bad tea factories add sugar and gypsum powder in the process of making tea for the purpose of making shapes and weighing scales, and the tea leaves are easy to foam, and the white foam does not retreat after a long time. It is best to drink less such tea, which will cause certain harm to people's health over time.

This phenomenon is normal, commonly known as "cold after muddy", and tea lovers also give it a nice name - tea cheese; Its material basis is a complex of theaflavin, thearubigin and caffeine. The solubility of this complex varies with the temperature, dissolving at high temperatures and emulsifying at low temperatures (below 40 degrees Celsius).

The degree and color of the tea are often highly correlated with the quality of the tea. Whether it produces cold cloudiness and how the color of cold cloudiness is mainly determined by the content of theaflavins, and teas with low theaflavins content are not easy to produce cold cloudiness. It is produced more in general black tea tea soup.

One point to add: whether it is muddy after cold, you can heat the tea soup with emulsion precipitation slightly, and the tea soup should be restored to clear and bright as before.

It is a normal phenomenon, the reason is that in the process of tea processing, in order to make the appearance of the tea tightly knotted, the kneading process is adopted, and the tea fragments and powder will be wrapped in the tea particles during the kneading process. As the tea leaves are brewed slowly, the fragments wrapped in it will slowly run out. The workaround is:

Under normal circumstances, the flocculent that emerges from the tea should be the tea powder, that is, it is produced during the production of tea, and the general tea will be more or less present. If there are a lot of flocculents, the quality of the tea should not be very good.

The material basis of flocculent is a complex of theaflavin, thearubigin and caffeine. The solubility of the sail complex changes with the level of the temperature, dissolves when the temperature is high, and is emulsified and precipitated when the temperature is low (below 40 degrees Celsius), and its degree and color are often highly correlated with the quality of tea, mainly determined by the content of theaflavin, the tea with low theaflavins content is not easy to produce, and the general black tea is produced more in the tea soup.

You may be talking about the white hair on the tea leaves, the white hairs on the tea leaves are called "white hairs" Baihao is a layer of fine hairs that grow on the back of the tea buds, which appear white after drying. If it is white after brewing, it is a large white tea. After the green tea is kneaded, the white hao falls off and is crushed, and after the tea is brewed, the broken white hao floats on the surface of the water, forming a film that seems to be like an oil film, which proves that the tea leaves are very fresh

It should be hairy, generally the tea grade is higher, and the buds and leaves are more delicate.