What is the return of tea? What is the scientific basis for returning to Gan?

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What is the return of tea? What is the scientific basis for returning to Gan?

Industry News
2019/01/28 16:14

If bitterness is the trait that the creator gives to the tea, then returning to the sweet is the gift of the creator to the tea drinker.

Why is the tea going back after the bitterness? And listening to the tea girl and you slowly come~

What is back to Gan?

Hui Gan is the most wonderful feature of tea. After drinking high-quality tea, the taste buds will first feel bitterness.

And as time goes by, the tea changes in the mouth, the mouth will have a sweetness until the throat, the sweetness will gradually cover the bitterness, and the good tea will eventually wrap around the mouth with a sweet taste.

In this process, the bitter taste and sweet taste of the two seemingly extreme tastes, also gradually appeared in a tea soup, showing full contrast and contrast.

It is also this dramatic contrast of taste, which has become an important criterion for judging the quality of tea.

This kind of "hard work" is also a feature that makes tea rich.

Why is tea back?

There are two main arguments for returning tea to tea.

The first one: the combination of tea polyphenols and proteins leads to

This argument is that drinking tea back to Gan is mainly due to the combination of tea polyphenols and protein, which leads to the transformation of the bitterness of tea.

When tea polyphenols and proteins in tea combine to form a water-impermeable film, this film will cause local muscle contraction and form a bitter feeling.

If the tea polyphenol is appropriate and the quality of the tea is superior, then only one or two layers of monomolecular or bilayer films are formed, which are moderately thick.

At the beginning of drinking tea, the mouth will produce some bitter blemishes, and when the film breaks later, the oral muscles recover and the astringency changes, and the effect of returning to the sweetness will occur.

Second: contrast effect

Mentioned by Professor McBurney and Professor Bartoshuk in 1979, "The Relationship between Different Taste Quality and Stimulus":

“Sweet and bitterness is a relative concept. After tasting sweeteners such as sucrose, you will find that water is bitter.

When you taste the bitter substances such as caffeine and quinine, you will feel that the water is sweet, and this phenomenon is a contrast effect. ”

Therefore, the second is that the return of sweetness of tea is mainly an oral illusion under the impact of bitterness.

What are the substances that affect the return of tea?

36% tea polyphenols

In tea, polyphenols account for about 18% to 36% of fresh tea leaves, which dominates the bitter taste of tea.

Other studies have shown that there is a significant positive correlation between the content of tea polyphenols and the strength of tea back.

Even some teas have a bitter taste and a thicker return. For example, Yunnan Banzhang, with its bitter taste, is also known as the “class of the chapter”.

4% amino acid

Amino acid is the main component of fresh and refreshing tea, and its content is about 1%-4%.

Generally speaking, the amino acid content of spring tea is higher than that of other seasons, so spring tea can obviously feel its umami and back to Gan.

Therefore, the first spring tea is also cherished by all the tea lovers.

4% flavonoid

In the tea line, there is no clear report that flavonoids can make tea "return".

However, there have been reports that flavonoids are mainly produced by olives, and the bitter substances in Kudingcha are glycosides and a small amount of flavonoids.

The bitter substances in bitter gourd are mainly bitter gourd saponin and bitter melon, and the glycosides can only show bitterness, so bitter melon is only bitter and not sweet.

The flavonoids contained in olives are the main reason for returning to sweetness, and the higher the flavonoid content, the more obvious the returning sweetness and the faster the conversion rate.

The flavonoids in tea generally account for 3%-4% of tea, but the mechanism of flavonoids is still being studied.

3% organic acid

Organic acids, which are acidic organic compounds, account for about 3% of the total amount in tea.

Mainly by stimulating the secretion of salivary glands, so that people drink tea is a sense of returning to the health.

The organic acids in tea are mostly free organic acids such as malic acid, citric acid, succinic acid, oxalic acid and the like.

Other organic acids are formed during the production of tea. For example, in the process of wilting and greening, the organic acid content will increase slightly.

3.5% sugar

The sugar in the tea accounts for about 3.5%. The sugar itself does not have a sweet taste, but has a certain viscosity, so there will be some time in the mouth.

Salivary amylase in saliva can catalyze the decomposition of starch water into maltose, which contains a certain amount of sweetness, and it takes a certain time for the enzyme to decompose.

This poor response time also has a certain effect on the return of the tea.

It is precisely for so many reasons that we can make tea after the bitterness. The real good tea is the bitterness that can be used to cover the tea, and it will make people feel the freshness of the throat.

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