<h1 class="pgc-h-arrow-right" > [private message] I try random tea samples</h1>
When drinking tea every day, we often pay attention to the color of the tea soup, and we will also associate the tea soup color with the quality of the tea, so we also use the color of the tea soup to judge the quality of the tea.
From a professional point of view, the color of tea soup is also an important factor in judging the level of its tea content, what is the difference between the color of tea soup with high containing substances and low containing substances in tea leaves? And what are the substances that make up these distinctions?
<h1 class="pgc-h-arrow-right" >1. What are the substances that make up the color of the tea soup? </h1>
First of all, the substance that shows the color of the tea soup is the "pigment". At present, the tea industry for the composition of tea soup color substances are still continuing, according to solubility, tea itself contains pigment substances are generally divided into water-soluble pigments and fat-soluble pigments two categories. The substances that make up the color of tea soup are mainly: flavonoids, flavonols, (anthocyanins, anthocyanins) and their glycosides, carotenoids, chlorophyll and its transformation products, tea polyphenol oxide theaflavins, thearubigins, theaflamins, etc.
Therefore, through the above, it can be concluded that the colored substances in the tea leaves are inherent in the fresh leaves, and some are the derivatives produced by oxidation of a certain substance contained in the tea leaves, of which the water-soluble theaflavins, thearubigins, and theaflamins produced by the oxidation of tea polyphenols are very concerned, so what is the relationship between these pigments and the color of the tea soup?
▼ Zi Juan Dian black tea
2. The relationship between the color of tea soup and the content substance
According to relevant studies, the level of tea pigment content is directly proportional to the color of tea soup.
Black tea "red soup red leaves" is its main feature, from its composition of the main substances of tea soup color, theaflavin and its gallic acid lipids have an extremely important role in the brightness of soup color. The higher the theaflavin content, the better the brightness of the tea soup. The red color of thearubicin itself is the key to the color of black tea red soup, and the content is generally 5%-10%. The dark brown color of theothean is one of the factors that cause the darkening of tea soups.
From the above relationship analysis, the more content of theaflavin and thearubicin, the more red and transparent the color of the tea soup, the better the soup quality; the higher the theacin content, the darker the tea soup, and the worse the soup quality. Of course, these elements are greatly related to the quality of black tea soup, but depending on the tea, there are still certain differences between the main substances that make up the color of the tea soup.
, need "dry tea green, soup color green, leaf bottom green". From the perspective of the main substances that constitute the color of tea soup, the water-soluble pigment in green tea is the main substance that constitutes the color of green tea soup, including flavonols, anthocyanins, oxidizing derivatives of flavanones and flavanols, etc. Flavanones and their glycosides are important substances related to the color of tea soup. Flavanol in the manufacture of green tea can also undergo oxidative polymerization and other changes (non-enzymatic oxidation), the product part of which can be dissolved in tea soup, showing brown or yellow, while anthocyanins can be soluble in tea soup, but can make the color of tea soup darker.
In addition to the above mentioned substances, the green tea dry tea color we see in our lives has young green, green, yellow green, dark green, dark green and other colors, so we will think of chlorophyll related to green tea color, then, chlorophyll has an impact on green tea soup color?
The answer is that it has an impact. Through high performance liquid chromatography analysis, it is shown that there are also very trace amounts of chlorophyll in the tea soup of green tea, but it is insoluble in the tea soup suspended in the tea soup, which plays a certain role in the color of the tea soup.
In summary: whether it is black tea, green tea or other teas, the amount of pigment content in tea will lead to different teas producing different tea soup colors, although the main substances that make up the color of tea soups are not the same, but the evaluation of tea soups is judged from other factors.
<h1 class="pgc-h-arrow-right" >3, judging the tea quality from the color of the tea soup</h1>
The evaluation of tea soup is judged by the depth, light and shade of the color of the tea soup.
The tea soup is dark in color
The color of tea soup mainly varies from tea to tea, and then it is related to processing technology, storage year, tea plant varieties, and the degree of oldness and tenderness of tea baskets.
If the tea is picked normally, the quality is normal, and there is no defect in processing and storage, the tea should have the color of the tea soup that the tea type should have after brewing. Such as Pu'er raw tea yellow green, green yellow; Pu'er ripe tea red thick and bright; white tea bright butter run and so on.
Tea soup brightness
The tea soup is bright or translucent, indicating that the tea soup reflects more light, and the brightness of the tea soup is good and the quality is good, on the contrary, if the Pu'er ripe tea is brewed normally, the dark and black color of "soy sauce" appears, or it is too fermented or it is caused by improper storage and other reasons.
The degree of turbidity of the tea soup
Clear, refers to the soup color pure and transparent, no mixing, clear to the bottom. Turbid, mixed and muddy have the same meaning, which means that the line of sight is not easy to pass through the soup layer, and the tea soup has sediment and suspended solids. Tea soup turbidity is generally a problem in processing or storage and transportation, including tea deterioration, green roasting, excessive drying, etc. will lead to tea soup turbidity.
When identifying the degree of turbidity of tea soup, it is easy to confuse the situation, such as when there are more tea millimeters, tea milli will be suspended in the tea soup, which is a manifestation of good tea quality; black tea soup "cold after muddy" or "milk curulation" phenomenon, which is due to the complex formed between caffeine and polyphenol oxidation products in tea, theaflavin and thearubigin, the phenomenon that the tea soup will be produced when it is cooled to a certain temperature, and it is also a manifestation of the rich substances contained in the tea leaves.
In summary: no matter what kind of tea, a good soup color, should be the color of the right, the soup bright, pure as well, tea friends can quickly distinguish the quality of the tea soup through the above methods, such as the appearance of the tea is not consistent with the characteristics of the tea, should be paid attention to, not blindly drinking.
In addition to the reasons mentioned above, the color change caused by the oxidation of tea soup after tea soup is often encountered in our lives, let's analyze it specifically.
< h1 class= "pgc-h-arrow-right" >4, the reason for oxidation and blackening after tea soup</h1>
First, the tea soup is smouldering for a long time, causing the color of the tea soup to be black and dark;
Second, in the brewing process, either the amount of tea is too large, the water temperature is too high, and the tea leaves are more broken, so the tea leaves have a high precipitation rate and oxidation in contact with the air, and the color of the tea soup appears black, dark and other phenomena.
In the event of these phenomena, we pour out the tea soup and then brew it again through normal means, and the tea soup can continue to drink when the normal soup color appears, on the contrary, it is a problem of poor tea quality or water quality.
At the same time, the water quality of the water used to brew tea will also have a certain impact on the color of the tea soup. In the past, we mentioned in "Brewing tea does not pay attention to water, carefully brew a smell" that our drinking water has "hard water" and "soft water", which is positively correlated with the pH value of water, and different water bubble tea will have a certain impact on the taste of tea and the color of tea soup.
If the pH exceeds 5 tea soup color is relatively deepened, when the theaflavin reaches 7, it tends to automatically oxidize and lose, and thearubicin makes the tea soup dark due to automatic oxidation and the taste of the tea soup will become thicker, so the tea soup tastes stronger and the substances contained in the tea soup are also not suitable for drinking, but it does not mean that the quality of the tea itself is poor.
For the vast majority of tea, the purity of the water is high, the hardness is low, the tea soup brewed in the water with a pH below 5 will be more translucent, the taste and aroma will not be affected by the water, so as long as the tea brewed by pure water or mountain spring water through normal methods in daily life can basically get a cup of pure quality tea soup, such as after the above methods, the tea soup is still turbid, dark, black and other issues, there must be problems with the quality of the tea, such a tea soup is not suitable for drinking.
In summary: the color of the tea soup is dark, black and the oxidation of the substances contained in the tea leaves have a certain relationship, and this phenomenon is the result of many aspects, so it is necessary to combine the current actual situation to finally determine the quality of tea.