Thursday, June 25, 2020

Why there are so many tea stems in black tea, there is finally an answer

Have you noticed such a phenomenon, there are many tea stems in many black teas. Why is this? Let’s take a look

1. Picking standards

Most of the black tea picking standards in Hunan require relatively mature fresh leaves, so it is normal for tea stems to be pressed in cakes, toots, and bricks.

2. Taste needs

As a nutrient conduction organ of fresh leaves, tea stalks contain high sugar content, so black tea will also bring people a unique sweet taste.

3. Suppression needs

A certain amount of tea stalks can increase the space in the brick body of the fu brick, ensure sufficient oxygen, and benefit the formation of quality. In addition, a certain amount of stems is more conducive to the drainage of water in the brick, as well as increase the structural force and strength of the brick body.

4. Conducive to the growth and reproduction of golden flowers

The golden flower (Trancocystis coronatus) in the brick is an aerobic fungus. When the stem content of the tea is too low, the brick body is too tight to affect the ventilation, which is not conducive to the growth and reproduction of the golden flower. And the country also has clear regulations on the stem content of black tea. For example, the stem content of fuzhu tea should be between 15% and 18%.

The nutritional value of tea stems:

Tea stalks contain different nutrients than tea leaves. For example, tea has higher polysaccharide content, which is transformed into many nutrients that the human body can absorb like tea leaves. Tea polysaccharides, in fact, an artifact that lowers blood sugar, is the magical thing that will allow nomads to treat tea as an indispensable beverage.

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