Friday, June 26, 2020

Tea stalks that are rejected by others, and these uses

Many tea drinkers have higher requirements for tea leaves. Generally speaking, tea stems are discarded. In fact, tea stalks are not useless.

What is a tea stem?

Tea stalk, in general, is the leaf stalk of tea. Today, we are talking about the leaf stalks picked from the finished tea. The most common one is the Tieguanyin tea stalk. Some people call it tea.

The number of tea stems is related to the type of tea. Generally speaking, green tea, yellow tea, and black tea basically do not contain tea stalks. Of course, it does not rule out that the tea stalks are not cleaned because of machine picking. The picking standards for white tea (Shoumei, Laobai tea), oolong tea, and Pu'er tea sometimes require relatively mature fresh leaves, so in these types of tea, the presence of tea stalks is normal.

Effect of Tea Stem on the Formation of Tea Quality

The tea stalks are made together with the tea leaves and are related to the nature of the tea stalks themselves. In fact, tea stems have their own role in the formation of tea quality.

Tea Stem Convenient for Fermentation and Transformation of Tea

The tea stalk is relatively hard, which is convenient for the compression of black brick tea and other brick tea. The hardness and shape of the tea stems and tea leaves are different, which leads to larger gaps in the tea bricks, which facilitates the flow of air and is conducive to the fermentation of black tea and Puer tea. For Fuzhuan tea, a certain amount of stem content can also enhance breathability, which is conducive to the growth and reproduction of Golden Flower (Ascomycete coronata), because it is an aerobic fungus. Tea stalks also play a very important role in the transformation of white tea cakes. A certain amount of tea stalks can increase the gap in the cake body, ensure sufficient oxygen, and facilitate the transformation of the tea cake. Make the conversion of tea cake more thorough.

The fermentation of oolong tea also requires the participation of tea stems. Take Tieguanyin as an example. The greening process in the production process of Tieguanyin is an important stage of tea fermentation. During this process, the tea leaf surface cells continue to remain active. At the same time, the leaf surface will also undergo transpiration, emitting a lot of water to take away the heat generated by the tea fermentation and form The pulling force of the tea stem water is transported from the leaf vein to the mesophyll tissue through the xylem, keeping the leaves from drying easily and maintaining the fermentation and oxidation process of the tea leaves. After a night of fermentation, the tea branches and leaves exchange moisture, and the tea with stems can promote fermentation, and the resulting tea will have good quality.

Tea stems can enhance the aroma of tea

The tea stalk contains a considerable amount of aroma substances. The aroma of the tea leaves gradually decreases from the first leaf to the third leaf, while the tea stem has the highest aroma. Tea aromas are mainly in the main veins of tea stalks and young leaves, and the amino acids in the young stalks are higher than those of the young leaves. The vascular bundles in the stems and stems are the main transporting tissues for nutrients and aroma. Most of the substances contained are water-soluble. During the processing of tea, aromas are transferred from the stems to the leaves with moisture evaporation. These substances are transferred to the leaves. Combined with the effective substances of the leaves to transform into a higher and denser fragrance quality. Therefore, it is necessary to have appropriate tea stalks to produce fragrant, high-flavor tea leaves. The length of the tea stalks varies according to the type and color of the tea.

Tea stalks make tea more nutritious

According to the study of tea experts, the picked young stems contain a large amount of amino acids (mainly theanine), aroma substances, tea polysaccharides, the content of which is much greater than the content in the buds and leaves, especially the theanine, tender stems The content of 1-3 times higher than bud leaves. This is mainly because theanine is synthesized at the root, and after being transported to the aerial part through the xylem, part of it produces glutamate and participates in the nitrogen metabolism of tea trees, and the other part accumulates in the new shoots, so the content of amino acids (especially theanine) in the tender stems high.

In addition, the tea stalk, as a nutrient conduction organ of fresh leaves, contains high sugar content. Fresh tea leaves contain many sugars. Except for water-soluble pectin, almost all sugars contained in mature leaves and stems are higher than young leaves.

Tea Stem Efficacy and Magical Use

Tea stalks contain a lot of tea polysaccharides, lignin and cellulose, which can promote gastrointestinal motility, help food digestion, lower blood sugar and other functions. Many people also use tea stalks as an important material in diabetes diet. Experts said that the nutrition and essence of tea lies in the tea stalks and leaves. Taking 6 grams of tea stalks a day can well prevent aging and radiation. To some extent, tea stalks also have some preventive effects.

In addition, tea stalks can also make delicious tea meals.

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