Foreword: Continuing from the above, this piece starts from the sweetness of tea leaves, and tells you in detail what is the source of "sweetness"? How do we face up to the "sweetness" of tea.
< h1 class= "pgc-h-center-line" > the formation of sweetness. </h1>
According to the "Chinese Tea Dictionary", there are three main types of substances in tea that affect sweetness:
First, the free pure lies in the monosaccharides and disaccharides in the tea leaves.
Second, free amino acids with a sweet taste.
Third, the intermediate product of catechin biosynthesis.
In addition, the author believes that there are water-insoluble polysaccharides and artificially added sugars, which are also common substances that affect the sweetness of tea.
< h1 class="pgc-h-center-line" > how do you view the sweetness of monosaccharides and disaccharide formations? </h1>
The glucose, galactose, fructose, maltose, sucrose, etc. contained in tea are all in the category of monosaccharides and disaccharides contained in tea, and are the main components of tea sweet substances.
Monosaccharides and disaccharides are usually soluble in water, so they are also called soluble sugars, which have a sweet taste, are important substances that constitute the concentration and taste of tea soup, and are the sweetness that can be intuitively tasted.
< h1 class="pgc-h-center-line" > how do you view the sweetness of free amino acid formation? </h1>
The glycine, alanine, serine, threonine and leucine, isotinine, tryptophan, and laline formed in the tea processing process all belong to the category of sweetening amino acids contained in tea, and are also part of the sweetening substances of tea.
Originally, these free amino acids were only slightly sweet, but they were not too obvious. In the three-dimensional body feeling brought by the tea soup when drinking tea, such amino acid components only serve as the work responsible for "raw and sweet".
However, in the process of tea processing, under specific hot conditions, "foreign" carbohydrates (monosaccharides and disaccharides) will form changes, forcing interaction with amino acid substances, etc., to form additional aromas with sweet taste, such as chestnut, caramel, sweet and so on. As a result, such amino acid components add another role in the sweetening "cause" of tea.
<h1 class="pgc-h-center-line" > how do you view the sweetness of catechin product formation? </h1>
The dihydrochaldarone compounds contained in tea leaves and their derivatives and the isomeric compounds of coumarin are intermediate products after the synthesis or oxidation of catechins in tea leaves, which have a certain impact on improving the sweetness in tea soups.
In layman's terms, the thearubicin and theafbumin commonly seen in teas with a higher degree of fermentation are characterized by brown-red components, which are the so-called catechin products, which can affect the concentration and strength of the taste of tea soup, and show the characteristics of sweet alcohol and sweet aroma.
<h1 class="pgc-h-center-line" > how do you view the sweetness of polysaccharide formation? </h1>
Polysaccharides are polymer compounds synthesized by monosaccharides of multiple molecules, including starch, pectin, cellulose, hemicellulose, etc., which are a class of non-proximate solid substances, mainly in the form of supporting substances and storage substances in fresh leaves, originally there is no sweetness, and most of them are insoluble in water.
However, in the process of tea making, polysaccharides can be hydrolyzed to produce small molecules such as monosaccharides, disaccharides, water-soluble pectin and other small molecules under the action of related hydrolasses, which have a positive contribution to improving the color, aroma and taste of dry tea leaves.
<h1 class="pgc-h-center-line" > how do you view the sweetness of artificially added sugars? </h1>
Artificial addition of sugar, that is, tea with sugar added to the drying link at the back of the processing process, this sweetness is added sweetness and is not recommended. Dry tea made in this way is often not tightly stacked, the feel is sticky and clear, and it is a cliff-like performance when brewing (that is, the sweetness of the first two tea soups is obvious, and there is no sweetness after three or four courses).
< h1 class="pgc-h-center-line" > is a good tea? </h1>
This view scores two sides, saying that in general, the tenderness of tea leaves has a decisive impact on its quality.
Most of the natural sweet sugar is indeed better, the reason is that free amino acids and monosaccharides and disaccharides are accustomed to attaching to the more delicate tea raw materials, they will continue to mature and grow with the tea, and the proportion gradually becomes smaller, the role will also become smaller, so the more delicate tea raw materials are theoretically more fresh and sweet, which is definitely the reason for good tea and sweetness.
If the tea leaves mature to a certain extent, the alkaloids representing bitterness in the tea leaves and the tea polyphenols are overwhelmingly covered with sweet amino acids and sugars, it is difficult to appear the fresh sweetness of the delicate raw materials. However, mature leaf stalks have more polysaccharide components, and they also have sweetness. Therefore, it is often the case of taking coarse-stemmed and inferior tea leaves to indiscriminately inflate the number and pass off as good tea by means of "sweetness".
<h1 class="pgc-h-center-line">-DEN-</h1>
The next part is about "How to face the bitterness of tea leaves?" "Those who like the author to talk about tea can like and close a note, so that it is convenient to learn tea together."
Finally, I am also saying that my personal experience is limited, if there is a mistake, I welcome you to correct it in time and give me suggestions, thank you