Tasting knowledge
The ingredients in tea include: vitamins, chlorophyll, amino acids, catechins, starch, protein, fiber, polyphenols, minerals, and pectin. Due to the different existence time and existence time of enzymes in the production process, the nutrient content of different tea species is also relatively different.
Usually green tea contains more nutrients than black tea and oolong tea. Nutrients are water-soluble and insoluble. Water-soluble components such as catechins, caffeine, vitamins, amino acids, minerals, etc.; insoluble components such as: vitamin E, chlorophyll, protein, lutein, etc.
Usually green tea contains more nutrients than black tea and oolong tea. Nutrients are water-soluble and insoluble. Water-soluble components such as catechins, caffeine, vitamins, amino acids, minerals, etc.; insoluble components such as: vitamin E, chlorophyll, protein, lutein, etc.
1. Various components and their effects on the human body:
- Catechins:
- caffeine:
- Amino Acids:
- fiber:
- Vitamins:
- Chlorophyll:
It belongs to a type of tannin, which accounts for 80% of polyphenols. It is the unique astringent component in green tea. Medical research has found that it has anti-cancer, antioxidant, inhibiting blood pressure, blood sugar, cholesterol and other effects.
When drinking tea, you will feel the bitter taste, which comes from the taste of caffeine. It contains as much caffeine as coffee, which stimulates the central nervous system and thus has a refreshing effect.
Amino acids are water-soluble components, such as glutamic acid, aspartic acid, etc., which become the sweetness of green tea after boiling in hot water.
Contains 10% dietary fiber, which is a water-insoluble fiber. Drink only green tea and not eat insoluble fiber. You need to eat matcha or make the tea into food. The fiber in it is very effective in controlling blood sugar. In addition, adequate dietary fiber intake can shorten the time that food scraps and harmful bacteria stay in the body, thereby reducing the risk of colorectal or rectal cancer.s
It prevents cellular oxidation, reduces the incidence of cancer, and even prevents arteriosclerosis. Vitamins A and E are fat-soluble. Drinking only green tea is just getting the vitamin C dissolved in the tea. Tea must be eaten completely before ingestion. Vitamins A and E make the anti-cancer effect more synergistic.
It is an insoluble component whose components can promote the normalization of blood lipids and prevent arteriosclerosis.
2. The cause of the color of tea:
Catechin is originally colorless, but in the process of tea making, oxidation occurs, and the color gradually deepens. The more thoroughly catechin is oxidized, the darker the color. The green color of green tea is mainly the color of chlorophyll. Due to the fermentation of black tea, the chlorophyll is greatly destroyed, and most of it turns into a dark brown substance. In addition, a substance called tea polyphenols in tea leaves will also produce brown substances after oxidation. Organic substances such as sugar, pectin, and protein in tea leaves, Attached to the leaf surface, it becomes dark brown or jet black after drying.
Changes in color: green>yellow-green>yellow-red>red>red-brown>black-brown.s
Changes in color: green>yellow-green>yellow-red>red>red-brown>black-brown.s
3. About the color of the tea soup:
Most of the color of tea soup is affected by tea polyphenols and their oxides. Tea polyphenols are composed of anthocyanins and anthocyanins. During processing, they will undergo partial oxidation and become colored substances that are easily soluble in hot water. There are many types of anthocyanins, including yellow and green, which are green tea. The main source of tea soup color. The color of black tea soup is mainly caused by the oxidation of tea polyphenols in the whole fermentation process, and the color deepens into red-yellow and red-brown substances; mainly theaflavin, thearubigin, and theabrownin, collectively referred to as "black tea pigment" .
If a cup of tea is kept for too long, the color will gradually deepen; if the tea leaves are not well-preserved, the brewed tea will be darker, all due to the oxidation of tea polyphenols.
If a cup of tea is kept for too long, the color will gradually deepen; if the tea leaves are not well-preserved, the brewed tea will be darker, all due to the oxidation of tea polyphenols.
4. The origin of tea aroma:
The freshly picked tea leaves have no aroma, only the smell of grass. During the processing, the smell of grass is constantly volatilized, and most of them are lost, and the aromatic substances are generally retained due to their high boiling point. The finished tea has a fragrance. When the fire temperature is high during processing, the tea has a sweet and caramel aroma; when the fire temperature is relatively low during processing, the volatilization of green grass gas is insufficient, and the green taste is heavier.
5. The main tea taste:
Umami: The main ingredient is amino acid, which is sweet in fresh, and has a high content in delicate tea leaves.
Astringency: The main component is polyphenols.
Sweetness: The main ingredients are soluble sugar and some amino acids.
Bitterness: The main components are caffeine, anthocyanin and tea saponin.
High mountains are conducive to the synthesis of more amino acids by tea trees, so the taste of high mountain tea is delicious and sweet.
Astringency: The main component is polyphenols.
Sweetness: The main ingredients are soluble sugar and some amino acids.
Bitterness: The main components are caffeine, anthocyanin and tea saponin.
High mountains are conducive to the synthesis of more amino acids by tea trees, so the taste of high mountain tea is delicious and sweet.