Can you still drink the tea if it is cloudy, and can you still drink it if the black tea becomes clo

It's best not to drink it. Or the quality of the tea is not good.

Or it may have deteriorated after being left for too long.

If it is too turbid, it is not recommended to drink too much tea, which is also very bad for the stomach.

There are many factors that cause the turbidity of the tea soup, except for the turbidity of the tea soup caused by impurity pollution, it is generally drinkable!

01. Precipitation of raw materials and endoplasm.

The white silver needle and white peony in the white tea are mainly made of bud heads or one bud and one or two leaves as raw materials, and the dried tea covered with white hao is precipitated with the tea soup when brewing.

Especially for new tea, when the water temperature is high, the tea will be dissolved in water in large quantities, and it is normal for the tea soup to be slightly turbid, which does not affect drinking.

At the same time, white tea, which is rich in theaflavins and thearubigins, is the cause of the phenomenon of light brown or orange milky muddy soup after the tea soup is cooled.

The tea soup is turbid and contrasting, when the cup is picked up and shaken, there is some silky substance floating, and after heating, the tea soup will return to clear and transparent. Therefore, there is no quality problem with the tea soup precipitated by the substances contained in white tea.

02. Brewing skills.

Brewing technique is a major factor that causes the tea soup to be turbid, which is generally manifested as the tea soup precipitated by the broken tea.

From prying tea and brewing techniques to pouring water at the temperature and speed, each step needs to be quantified. However, the crushed tea belongs to natural precipitation, which has no effect on the texture and safety of the tea soup.

03. Impurities.

When making white tea, excessive kneading or other steps lead to the incorporation of impurities, such as the storage environment is damp and moss-grown; It may cause the tea soup to be cloudy.

After cooling, the heating does not disappear and settles at the bottom. Such tea is generally not drinkable.

The reasons for the turbidity of the tea soup are different, and not all of them cannot be drunk.

<> "A Serious Piece of Cold Knowledge.

Can you still drink black tea when it becomes cloudy?

Black tea has become cloudy, which is actually a good thing.

Tea lovers must have a special memory in the process of drinking black tea, that is, the tea soup of black tea often becomes cloudy after it is cold.

Turbidity is not a mysterious phenomenon, we need to approach science! The original cause of its formation is the formation of a complex of tea polyphenols and their oxidation products TF and TR with a relatively stable chemical properties and slightly bitter caffeine.

When at high temperatures (close to 100), they are in a free state and dissolve in hot water, but as the temperature decreases, they form complexes through H bonds between hydroxyl and ketone groups. With the continuous increase of the association reaction, its particle size reaches 10-7-10-6cm, and the tea soup is turned from clear to pinned, showing colloidal characteristics, and the particle size continues to increase, which will produce a coagulation effect.

After the black tea soup is cooled, there is often emulsion precipitation, which makes the tea soup become turbid, which is the phenomenon of "cold and muddy" of black tea, which is related to the freshness and strength of the black tea soup. For high-grade black tea with better freshness, the phenomenon of muddy after cold will be more common.

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.

1. Muddy. Milli muddy, refers to the natural growth of the tea buds on the silvery-white hairs, after brewing, some of them will naturally fall off, floating in the tea soup, through the light you can see the obvious fine hairs, such as Biluochun, Xinyang hair, etc. Because the tea will fall off and disappear with the growth of the tea leaves, there are few or no tea leaves with high maturity, so when the tea soup appears "milli muddy", it may be that the raw material grade of this tea is higher.

2. Tea is contaminated. The processing environment is not clean, and the tea is easily polluted by dust, miscellaneous stems, soil, metal and other debris, as well as the pollution of packaging materials, and the workers are also easy to bring pollutants into the tea, resulting in turbidity in the tea soup.

3. Lack of production technology. After avoiding the pollution of impurities, there is the next test, which is the process problem. First of all, if the fresh leaves are piled up for too long and too much after picking, the tea will lose its freshness; Secondly, in the process of finishing, if the tape measure is not stir-fried enough, it is easy to cause the water content to be too high, and it will also cause the tea soup to be turbid; Finally, many green teas have a "rolling" process, which is too heavy to roll, the breakage rate of tea cells is too high, and some small substances that are insoluble in water will also appear muddy in the tea soup.

4. Improper brewing. Improper brewing will also lead to turbidity in the tea soup, mainly due to excessive concentration. Fang Yuanchao mentioned in the article "Research on the Mechanism of Tea Soup Precipitation" that the concentration of tea burning soup is too high, which is easy to form "tea cheese" precipitation, which will lead to turbidity of tea soup.