Friday, June 26, 2020

Is there any foam, fluff, oil mist, or floc in the tea soup?

When making tea everyday, there are many bubbles floating in the tea soup. For those who are pursuing the quality of the soup, they are inevitably uncomfortable, let alone seeing the fluff in the soup cup, which is more unclean and unhygienic. . So what are these things?

Foam-tea saponin, beneficial

The tea foam is surging, and many tea friends will be mistaken for the excessive tea pesticides. In fact, tea contains a tea saponin substance, which is highly soluble, has good biological activity, especially antibacterial activity, and has a strong foaming ability. This substance is harmless to humans and animals, so it is possible. Drinking, because of its strong activity, has anti-inflammatory effects, has a certain effect on promoting gastrointestinal function and inhibiting skin bacteria.

In addition to the tea saponin in the tea, which can cause foaming, if the brewed tea soup contains more ground tea, it will prompt the effective substances in the tea to quickly leaching, and it is also easy to form foam.

Fluff-chao, beneficial

The fluff in Pu'er tea soup refers to the tiny fluff on the tea leaves of Pu'er tea, commonly known as tea. Tea can secrete aromatic substances, so the more fluff of the brewed tea soup means that the tea soup is more aromatic and the freshness is higher. Tea cents are rich in amino acids, tea polyphenols and caffeine substances. Therefore, in the tea judging criteria, the amount of tea cents has a certain influence on the quality of tea leaves.

The appearance of fluff in tea soup is mainly due to the tea hairs falling off and sticking together during the process of tea twisting, but this is okay. It is not a non-tea substance. It will gradually dissolve when brewing tea, so don’t worry.

Oil mist-fat-soluble matter, tea contains many substances, beneficial

The oily substance floating on the Pu'er tea soup, like a floating white mist, blows away. After many investigations by Longyuanjun, this white mist is called "chat [yūn]" or "tang", it is not an impurity, but it is actually a representation of fat-soluble substances in tea soup. "氲" means "the harmony between heaven and earth". Its formation is that the carotene, fatty acid and volatile aroma in the tea leaves are brewed by hot water, which is a fat-soluble substance. It will appear when the temperature of the tea soup noodles differs greatly from the temperature of the tea soup base. Therefore, the amount of the contained substances is one of the decisive factors for the formation of "chacha". The tea with tea soup will be relatively delicious, and the taste is thick and mellow.

Flocs-theaflavins, etc., need to be judged

After making half of the Pu'er tea that has been brewed, it is not finished. After cooling, it is found that there are flocs, which are known as "cold after the cold", "tea cheese", mainly by theaflavins, thearubins, caffeine Comprehensive complex, its state of existence is mainly related to the temperature of the tea soup. When the temperature is low, it forms a milk curd precipitation state; when the temperature is high, the tea soup returns to a translucent state without coagulum.

Generally speaking, the more flocs appear, it proves that the tea contains rich theaflavins, thearubins, and caffeine, and the quality of the tea is relatively high, but it is only used as a reference. It is recommended to integrate various aspects. To judge.

If you find that there are flocs in the tea soup, you can heat the tea soup with precipitated flocs slightly. The tea soup should be clear as before. Such tea soup is no problem. If the flocs have always existed, it is recommended to drink it for health. .

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