Thursday, June 25, 2020

Can't tell the difference between moldy tea, "golden flower" and "white cream"? Look here

Moldy tea is harmful to health and not suitable for drinking, as we all know. But sometimes, some tea friends said it was difficult to distribute mildew tea, "golden flower", and "white cream". How is moldy tea different from "Golden Flower" and "White Frost"?

Moldy tea

Tea mildew generally refers to the growth of white hair in the tea leaves, smelling of musty smell, severely mildewed tea leaves will rot and agglomerate, green hair will grow on it, and Pu'er tea will also have black mildew. However, some valuable varieties such as Biluochun, Maofeng, Yunwu tea, Dianhong, Tuocha, Pu'er, etc., have white hairs on the tea leaves. This is because the tea leaves are delicate, not the white hair that grows after the tea leaves are moldy.

Chen Zongmao, a researcher at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, an academician of the Chinese Academy of Engineering, said that tea is moldy because it is contaminated with penicillium and aspergillus, which can produce aflatoxins (classified as a carcinogen by the World Health Organization Cancer Research Institute and is a kind of toxicity) Extremely highly toxic substance). Aflatoxins are resistant to high temperatures and cannot be eliminated by high-temperature frying. It can damage the liver tissues of humans and animals. In severe cases, it can cause liver cancer or even death. Therefore, drinking mildewed tea may cause symptoms of food poisoning such as dizziness, vertigo, and diarrhea, and may cause diseases of important organs such as liver and kidney. Therefore, it is best not to drink moldy or decayed tea leaves.

"Golden Flower"

"Golden Flower" is the key process to form the unique quality of Fuzhuan tea (black tea) during the processing. By controlling certain technical parameters, it promotes the growth and reproduction of the probiotic Corona ascophylla, producing golden closed capsule shells. Commonly known as "Golden Flower". . The more "golden flowers" in Fuzhuan tea, the better the quality.

The color of the "golden flower" of Fuzhuan tea in different years is constantly changing: a new Fuzhuan tea that has just been baked has a large number of golden particles growing in the brick body, which looks like "Milan". With the extension of Chen Fang's age, the golden flower gradually shrank and turned white. Some old-fashioned Fuzhuan tea could no longer see the golden flower, but only white spots were faintly visible. Therefore, the new tea "Golden Flower" flourishes and some old teas "Golden Flower" are few or even invisible.

"Hoarfrost"

"White frost" refers to the surface of the tea cake, there will be white traces of moldy, which is the natural result of the unique fermentation of Pu'er tea cake.

How to distinguish between moldy tea, "golden flower" and "white cream"?

The appearance of Aspergillus is also distributed in yellow flakes. Under the artificial effect, it can also cause the appearance of "golden flower", which is difficult for ordinary people to distinguish. The best way is to look at the shape, the mold is filamentous and distributed in yellow, usually distributed in the corner of the cake surface. The area of ​​the mold can reach 4cm to 6cm and the height is about 0.5cm to 1cm from 14 to 21 days. The tea body itself is moldy and sticky, the interface between the leaves is unclear, and the tea color is dark black. Tea that has been mildewed and stored dry, the mold body shrinks, the shape is irregular, and the color is brown.

The golden flower is usually in the shape of dotted particles and golden yellow inside the tea cake or brick. When the tea surface is distributed, there are occasionally dozens of golden flowers distributed at the same place, but the flower body is clear and the interface between the flowers is clear. The difference between the two types of tea after brewing is obvious. The color of the mildewed tea soup is carbon black or brown-black and turbid. The taste has a strong mildewing odor and the soup color is very light and still cloudy after 4 to 5 bubbles; The tea is more palatable and has a smooth and smooth mouthfeel. It has the unique sweetness of Jinhua. The tea is red and bright. It does not mix soup and resists dozens of bubbles.

"Hoar frost" and white mold can hardly be distinguished when people look at the surface. The most obvious difference between them is that hoarfrost will only be on the surface of the tea cake. If the tea cake is opened and there is a white object in the inner layer, it smells very wet and musty or it will smoke when peeled, which is very likely. It is moldy tea, not aged Pu'er.

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