【Learn a little tea knowledge, make a cup of Chinese tea alive】 N0 7
Aromatic sweet and mellow black tea
Entering the winter, let's learn a little about black tea together: the type of taste of black tea and the principle of its formation
This cup of black tea, rich and sweet
Types of black tea flavors:
Strong type: fresh leaves have good tenderness, rich in substances related to taste or excellent varieties. Wilt moderately, knead well,
The taste of tea leaves with moderately light fermentation belongs to this type.
Rich alcohol: fresh leaves are tender, the preparation method is appropriate, the tea soup is rich in substances, the irritation and convergence are strong, and the aftertaste is sweet and sweet, such as Gongfu black tea.
Mellow and sweet type: fresh leaves are tender and appear fresh, manufacturing is exquisite, reasonable, and the taste is sweet and mellow, such as small leaf species Gongfu black tea.
Fresh leaves are tender, fresh, timely manufacturing, lighter kneading, lower cell damage rate, fresh and mellow taste, sweet and fresh, such as Qi Hong and other high mountain areas of black tea.
Black tea taste review
The principle and main ingredients of black tea flavor formation
Black tea after withering, kneading process, due to the loss of water, enhance the activity of enzymes, leaf cells are destroyed, so that the enzyme and polyphenols in contact with oxidation. After the fermentation process, the enzymatic oxidation of polyphenols has reached a moderate level, and the ratio of oxidation products theaflavins, thearubicin and theafbuslin is appropriate, and the quality is the best. Finally, the quality of black tea is fixed through the drying process. Under the action of high temperature, the activity of enzymes is destroyed, and the enzymatic reaction is immediately stopped.
Black tea after withering, kneading process, due to the loss of water, enhance the activity of enzymes, leaf cells are destroyed, so that the enzyme and polyphenols in contact with oxidation.
In the manufacturing process of black tea, the oxidation products of polyphenols, theaflavins, thearubicins and theaflamins, are the main substances that make up the tea soup. Theaflavins are an important ingredient in the strong and refreshing taste of soups; Thearubicin is the main component of the rich flavor of the soup, and the irritation is slightly weaker than that of theaflavin; theaflamin is the factor of the weak taste of the tea soup.
In the manufacturing process of black tea, the oxidation products of polyphenols, theaflavins, thearubicins and theaflamins, are the main substances that make up the tea soup.
Black tea, full fermented tea, women's "ginseng tea"
Welcome to learn tea art with Teacher Cheng!