Tea tasting is an art and a culture. A good cup of tea not only has a rich aroma and sweet flavor, but also leaves a lasting aftertaste. However, some teas can be bitter and astringent, affecting the tea tasting experience. So why is tea bitter? Let's explore the scientific mystery behind it today.
Sources of Tea Bitterness
The bitter flavor of tea comes mainly from the following substances:
- tea polyphenols: Tea polyphenols, which are antioxidant-rich substances found in tea, are astringent and bind to salivary proteins in the mouth to produce bitterness and astringency. Different types of tea polyphenols in tea leaves have different bitter and astringent flavors. For example, catechin tea polyphenols have a stronger bitter and astringent flavor, while flavonoid tea polyphenols have a weaker bitter and astringent flavor.
- caffeine (loanword): Caffeine is a central nervous system stimulant with a bitter flavor. The caffeine content varies with the variety of tea, the growing environment and the picking season. Generally speaking, spring tea has a lower caffeine content and summer tea has a higher caffeine content.
- amino acids: Amino acids in tea, such as theanine and glutamic acid, also have a certain bitter flavor.
Factors affecting the bitterness of tea
In addition to the composition of the tea itself, the brewing method also affects the bitter flavor of the tea. The following factors can cause tea to become more bitter:
- water temperature is too highThe higher the water temperature, the easier it is to dissolve the bitter and astringent substances in the tea. Therefore, when brewing tea, you should pay attention to control the water temperature, generally 80-90 ℃ is appropriate.
- Excessive soaking timeThe longer the steeping time, the more bitter and astringent substances in the tea will be dissolved. Therefore, when brewing tea, you should pay attention to control the steeping time, generally 3-5 minutes is appropriate.
- Too much tea: Excessive amount of tea leaves will also cause the tea soup to become bitter. Therefore, when brewing tea, you should pay attention to adjust the amount of tea according to the type of tea and personal taste.
How to Reduce Tea Bitterness
- Choose a tea with low bitterness: Bitterness and astringency vary greatly among different types of tea. For example, white tea and black tea have a weaker bitter taste, while green tea and pu-erh tea have a stronger bitter taste.
- Control of water temperature and soaking time: When brewing tea, pay attention to controlling the water temperature and steeping time, avoiding too high a water temperature or too long a steeping time.
- Adjusting the amount of tea: Adjust the amount of tea according to the type of tea and personal taste.
- Add flavorings: You can add some flavorings to the tea broth, such as honey, milk, sugar, etc., to mask the bitter taste of the tea.
concluding remarks
The bitterness and astringency of tea is a result of its own composition and brewing method. Understanding the causes and influencing factors of tea bitterness, we can choose the right tea leaves, control the brewing method and other measures to reduce tea bitterness and astringency, and get a more enjoyable tea tasting experience.
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