Yunnan Gongfu black tea, also known as Dianhong, is made of yunnan large-leaf tea tree fresh leaves, the buds are fat, rich in substances, the soup color is bright and bright, and it is loved by many tea customers for its fragrant and high flavor.
So, which production area in Yunnan has better overall quality of Gongfu black tea?
Researchers at Yunnan Agricultural University collected Gongfu black tea from Lincang City, Lincang Fengqing, Cangyuan, Gengma, Yinshang and Pu'er City, conducted sensory analysis and determination of tea polyphenols and tea pigments that affect black tea.
Overall, the tea polyphenol retention of Yunnan black tea is between 14 and 20%, which meets the requirements of the International Organization for Standardization that the polyphenol content of black tea is not less than 9%.
Let's look at the tea pigments. As we have said many times before, theaflavins have an important impact on the taste strength and freshness of black tea, and theaflavins will make the tea soup brighter, and it is also an important substance that forms the golden circle of black tea soup.
The average content of flavin in Yunnan black tea is about 1%, which is lower than that of Sri Lankan black tea and Kenyan black tea, but higher than most small and medium-leaf black teas.
Look at the thearubicin again. Thearonin and theaflavin are the soul of black tea, and are closely related to the "cold after hun" of black tea.
In the phenomenon of "cold and muddy" of black tea, thearubicin accounts for about 86%, theaflavin accounts for about 12%, and flavanol glycosomes account for about 2%.
Most studies believe that the appearance of hun after cold is faster, and the tea soup with obvious yellow pulp and milky texture is of good overall quality.
Theaflamin is a negative component in black tea, too much theabran will make the black tea tea soup dark, in general, good black tea, thearubicin, theaflavin content is high, the ratio is reasonable.
In this test, the content of yunnan black tea is about 10%, and the ratio of thearubicin to theaflavin is about 10, which is more in line with the requirements of high-quality black tea.
Through sensory evaluation, it can be found that the overall soup color of Yunnan black tea is bright and red, and the taste is fresh and mellow. Yunnan black tea performed better overall in Lincang area.
So in the Lincang Tea District of Yunnan, who performs better?
The researchers compared different grades of black tea from Dianhong Group from Fengqing, Longrun Tea from YunXian and Luoling Tea Factory in Gengma, and based on the determination results of caffeine, catechins and theaflavin content, they made quality identification.
It can be seen from the above figure that the black tea produced by Fengqing Dianhong Group is higher than that of Yunxian black tea in terms of caffeine, catechins and theaflavins, and both are significantly more than Gengma. Therefore, the black tea in lincang tea area is generally of better quality in Fengqing, and the market price is also higher.