Good to drink spring bud?
Added: (Mon Sep 02 2019)
Pressbox (Press Release) -
We have our own pu-erh and black tea garden in the famous tea producing area in Puer City, Yunnan.Our tea garden associated with blue sky and white clouds, neighboring with forest and grass, thriving quietly in the mountains beside the Lancang river.No air pollution, no pollution of water source, no pollution of soil, no pollution of processing technology.
Fresh leaf classification: tenderness of bud leaves
The greater the ratio of bud to leaf, the higher the tenderness of the tea. The difference in tenderness of the picking will mainly affect the internal components of the tea. The subtle differences between these ingredients are also one of the reasons for the different tastes and different effects of tea.
Material content of various parts of fresh leaves.
In general, the content of alkaloids, tea polyphenols, amino acids and other substances in fresh leaves will decrease with the tenderness of new shoots. In addition to affecting the taste of tea soup, these substances also determine the efficacy of tea:
• Alkaloids • Main performance: bitterness
Alkaloids, also known as purines, are the main reason why our drinking tea can resist fatigue. The main reason is that alkaloids can excite the central nervous system. The reason why sometimes the heartbeat will accelerate after drinking raw tea, and even the "tea drunk" occurs because of the alkaloids. It can excite the heart muscle, increase the heart rate and heart rate, and also increase blood vessels and blood flow. However, after long-term intake, the human body will have a certain tolerance, and the impact on the body will gradually decrease.
When brewing, the solubility of alkaloids increases with the increase of water temperature, and it will be leached in a large amount in the first bubble. Therefore, if you want to feel the taste of new tea and worry about the tea friends who can't stand the stomach, try to avoid drinking the first two bubbles. Greatly reduce the stimulation of alkaloids to the stomach.
• Tea polyphenols • Main performance: bitterness
Tea polyphenols, the main performance in the taste is bitter, but also has many pharmacological functions on the human body. Polyphenols can scavenge free radicals, achieve anti-oxidation, reduce low-density lipoprotein, cholesterol, regulate blood vessel wall permeability, and prevent cardiovascular and cerebrovascular diseases. In addition, polyphenolic substances have a broad spectrum of antibacterial properties, have strong antibacterial ability, can be effective at lower concentrations, and tea polyphenols do not cause bacterial resistance when antibacterial.
As far as the content of tea polyphenols is concerned, the content of tea polyphenols in the leaves gradually decreases with the decrease of leaf tenderness after the first leaves are slightly lower than the first leaves.
• Amino acid substances • Main performance: freshness
Amino acid substances are very refreshing in taste. Generally speaking, amino acids are higher in buds and first leaves, and gradually decrease in content from the second leaves. This is why we usually drink tea with a lot of fresh buds.
The most important amino acid in tea is L-theanine, which is the most special amino acid in tea. It has a sedative effect on pharmacological functions, and can effectively inhibit the excitability caused by caffeine. It can also cause the neurotransmitter dopamine. Changes, while protecting the brain's nerve cells. The higher the tenderness, the better the quality? For Pu'er tea, the higher the tenderness is, the better the taste is.
In the slightly more mature stems, fat-soluble pigments and carbohydrates will increase, and these substances will improve the aroma and soup in the post-processing. When the tenderness is too high, these substances are reduced, so that the basic substances forming the aroma and the thickness of the tea soup are reduced, resulting in a lack of aroma and a reduced thickness of the soup.
Therefore, in the stems of slightly lower tenderness, the bitterness of the tea soup is greatly neutralized by the hydrolysis of the polysaccharide due to an increase in the content of the polysaccharide (if the gum substance, tea polysaccharide, etc.).
The difference in tenderness of picking fresh leaves not only affects the taste of tea soup, but also affects the efficacy of tea. Reasonable tenderness is not only conducive to improving the quality of tea, but also helps to enhance the taste of tea and enhance the health benefits of tea.
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