Why the old than the new green tea?

■ tea after dinner

● Ran, Botany Institute of Botany, Chinese Academy of Sciences, Dr.

To the season has gone by late spring, although this year's spring cool for that. But this did not hamper the enthusiasm of tea merchants are all kinds of "pre-Qing Ming", "before rain," the spring and has rushed listed. There are reports that "only the top 20% of the total output of tea spring tea, they owned 80% of the tea market share", bubble a pot of favorite spring tea, is one of many patrons to observe the things they dream of. This is why I have such a taste of spring and it?

Determine the quality of tea mainly affect the color of chlorophyll, and affect the taste of tea polyphenols, amino acids and some lipids. As the spring sun is also not very strong, so the tea buds have grown new "Employment" for more chlorophyll to absorb sunlight. As part of cutting-edge development branch, the amino acids required for building cells and esters are gathered here, due to temperature, where the cell construction will slow, thus providing a large number of delicious taste of amino acids were accumulated down. Metabolic unhurried manner of course, let polyphenols (tea produced a special bitter) These secondary metabolites accumulated in an appropriate level, to balance the taste.

With the advent of summer, the temperature rise. Tea into the vigorous growth period of the temporary storage of amino acids in the natural reserve of small, metabolically active, gathering leaves too much tea, so bitter overweight. , And the strong sun in the summer, do not need too much of chlorophyll and the chlorophyll to prevent light damage, tea as a protective agent had to produce anthocyanin, which will not discuss the bitterness of the tongue like, this way, tea's color, taste are greatly reduced.

Researchers have tried tea tree shade blocks out the sun for the summer, the growth of simulated spring environment, said to be able to greatly improve the taste of tea.

On green tea, the more the better fresh taste. As mentioned earlier, those substances can affect the color and flavor are willing to deal with oxygen, thus transformed into a dark, strange taste in guys. There experiments showed that the optimum storage conditions, light, chlorophyll will be quickly decomposed into a yellow to green tea bar; amino acids will be degraded, so that tea flavor lost; would have no problem at all with the flavor of the fat will be degraded small portions, the distributed smell of alcohol, aldehyde, acid, greatly reduced so that the taste of tea. Therefore, under the new mining Come cold green tea, dark and isolated from oxygen in the small environment allows them to maintain the fresh taste of the time longer.

Of course, not all tea regard to this good care all appreciate, tea is the case. If you just tried Pu'er made early, I am afraid will be disappointed in this tea. Pu'er of fineness, aged in their beauty. Attached to the top of the root fungus will break down starch so that wonderful sweet tea show; yeast protein and amino acids to produce a more mellow flavor of tea; and let niger were infected with beautiful red tea. Through these organisms dressed, beautiful tea will be revealed.

Can be fresh and hot green tea as a stir, when is the best instant hot; and Pu'er was more like a cup of soup, such as like products of their Zhen Wei, need a little patience.