Why do people say that the more cloudy the tea, the better?

Tea cloudiness is good, of course, this cloudiness does not mean bubbling cloudiness, but it means that if the tea is cold, the more cloudy the better. If the black tea appears more cloudy in the future, it means that it is a good tea, and I want to congratulate you at this time. This black tea is well bought. Tea polyphenols.

And caffeine-rich tea polyphenols are free at high temperatures, so hot tea soup.

It looks clear, but when the temperature drops slowly, it will gradually turn into a colloidal substance. The colloidal substance is similar to our common cloudiness.

Of course, this cloudiness is not any of our usual sediments. On the contrary, it is said that the phenomenon of turbidity in the tea soup as it becomes cold in the scorching heat becomes more and more obvious, and the content of tea polyphenols is higher, so the quality of the tea is also higher. Not all teas are new, the better.

Generally speaking, the first time you make a new good green tea, you drink the most, but after making the finished product for about half a month before drinking, generally speaking, the more green tea and other teas, the better, the longer the aging, the higher the value. Of course, you can't drink too much green tea, black tea, or black tea that the sun gets better the better. Because tea has a refreshing effect.

Also known as tea hair or tea hair, it is a naturally growing silvery-white hair of tea buds, leaves, etc., which is rich in a variety of nutrients.

For example, tea polyphenols, after being soaked in boiling water, part of them naturally falls off, and they glow in the tea soup, and obvious small hairs can also be seen.

As the tea grows and peels off, there is no milli of ripe tea, so if there is a "milli mud", this kind of car reflects the high grade of raw materials, and the softer the softness of the fresh leaves, the less turbid, choose a good tea. White rice is an amino acid in tea soup.

The content of protein surfactants is high, and the content of amino acids in tea is high.

The amino acid in tea is theanine.

26 kinds of amino acids, such as glutamic acid, are the main contributors to the fresh and refreshing taste of tea, which not only neutralizes the taste, but also neutralizes the bitterness of polyphenols and caffeine, making the chronic attractive aroma evolve thousands of times, and is an indispensable component of high-grade tea products.

Therefore, when buying tea, we should pay attention to the turbidity of the tea after brewing, which can effectively improve the quality of the tea you buy.

The more turbid the tea, the better, mainly because the turbid tea is brewed for a long enough time, so the tea flavor will be stronger.

If the tea is very turbid, then it means that the tea is very pure, and it is naturally picked, so it will be so turbid, if it is a processed tea, it must be relatively clear.

Tea contains tea polyphenols and caffeine, if the tea is particularly turbid, it means that the content of tea polyphenols is relatively large, and tea aminophen is very good for the body.

The main reason is that the more turbid the tea, the higher the nutrients of the tea, and the better the tea.

This is a common misunderstanding, many people think that tea turbidity is a good manifestation of tea, but in fact it is not, tea is divided into many kinds, there are clear tea and Pu'er with a heavier color. The quality of tea depends on the color, aroma, water quality and so on.

The turbidity of the tea soup is generally one of the manifestations of the low quality of the 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.

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.

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.

It is a phenomenon that all tea leaves exist when the tea soup becomes turbid for a period of time, and the occurrence of this phenomenon is a manifestation of the high content of polyphenols in the tea.

These cloudy substances are complexes formed by tea polyphenols.

However, green tea sometimes appears turbid when it is just brewed, and some merchants will say that this is caused by the white hao of tea, which is actually a misunderstanding, because the main components of white tea are theanine and caffeine, which are soluble in water, so it will not affect the transparency of tea. The reason for the turbidity just brewed is caused by excessive kneading of green tea when making strips, which is a manifestation of poor tea quality.

It should be pointed out that it is not a good phenomenon for green tea tea soup to become turbid after a period of time, because it is generally believed that good green tea is a tea with low tea polyphenol content and high theanine content, so green tea should be less prone to becoming turbid than other teas.

It doesn't have to be the quality of the tea.

1. Improper tea brewing techniques, such as when making tea, pouring water too violently and too quickly, will cause the color of Pu'er tea soup to become turbid.

2. Tea that is in the fermentation period after the change of tea leaves, such as 1 to 2 years of sun-dried Qingmao tea, will inevitably have a turbid soup color when brewing.

3. When brewing the ripe Pu'er tea that has just been made, the soup color will appear turbid, because after the new tea is fermented, the sediment will have time to disperse in the future.

4. If a tea is not strict in the selection of materials, and too many miscellaneous materials are used to mix together, such as rainwater tea and spore tea, the soup color will obviously appear dull, turbid and unclear, and it is difficult to get down the throat.

5. The soup color will be turbid after brewing wet warehouse tea and moldy Pu'er tea.

6. There are more fluff on the tea leaves, which are mostly spring tea buds, and the tea leaves are washed into the water when brewing, which will cause the soup to be turbid, but this is a normal realization.

7. Brewing tea, if you want to make a good tea soup, pry tea is the most important, if the pry tea is too broken, too much broken end, it will make the tea soup appear turbid, and impurities will appear in a rush.

8. The better the quality of Pu'er tea, the more likely it is to appear after cold cloudiness after cooling.

The Xinyang hair tip is brewed, and first of all, the tea leaves should be light green.

If it's too yellowish, it's not a very good tea or aged tea.

For turbidity, it is actually the characteristic of Xinyang hair. Both hairy and pointed.

It was caused by Mao Feng.

The waiter was right.

But it's good Xinyang Maojian as long as you drink too much.

Good tea and bad tea will be known as soon as you drink it.

Have a chance to talk to me.

I'm just believing in the sun...