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Why Is Tea Soup Turbid?
When we brew tea, we will encounter a phenomenon that the tea in the cup is turbid and unclear when it is flushed, and it is accompanied by a lot of foam. Most people think that this tea is unhygienic or poorly made. This is not the case, we must first understand the reasons for this phenomenon.
Three basic reasons: poor process, improper brewing, improper storage.
Essential causes: vellus hair suspension, polyphenols oxidation leads to complex precipitation, foreign pollutants.
Other causes: tea tree varieties, excessive twisting, fermentation problems, impervious water, insufficient firework, dampness and greening, dyeing and feeding.
Improper brewing: Excessive water injection, raising vellus hairs; too high water temperature, resulting in too much unnecessary solubles, easier to cool after turbidity; unclean water, such as well water, contaminated tap water, etc.
What is white needle? Also known as tea hair.
It is a small fluff on the bud tip of tea, which is rich in nutrients such as theanine and tea polyphenols. Generally speaking, the tenderer the fresh leaves, the more tea will be, so this indicator is used in many cases. An important indicator of tea tenderness. Many teas are available, especially green tea and black tea, such as Biluochun, Xinyang Maojian, Jinniu Zaocha, handmade Maojian, etc.
Too much tea on the tea leaves causes the tea soup to be cloudy, which is often cloudy when brewed. In this case, if you do not consider tea appreciation, more tea means that the tea leaves are more tender and of good quality, which is a good thing.
The inevitable "cold after the cold": black tea as an example, the oxidized polyphenols and metal ions form a complex, which precipitates as the water temperature decreases. Taking green tea as an example, turbid active protein is a kind of protein that must be contained in high-quality green tea. Its solubility is low and it is easy to precipitate as the water temperature decreases.
Improper storage: finely ground tea, floating particles contamination (should be moderately reduced after washing tea); moisture reversion, complication becomes astringency (can be improved after re-fire), moldy and spoiled.
Poor craftsmanship: poor production environment, small workshops in rural areas, limited conditions; too high killing temperature, contaminated with charcoal; excessive twisting, serious damage to the surface of the tea leaves, resulting in floating chips; impervious water, high moisture content in tea, part The active protein is not calm, and the complication is high astringency; insufficient firework, insufficient fire, time is too short, the complication is that the brightness of the tea soup decreases, is not bright, dark; firework is too high, too urgent, complications The tea soup is black and opaque due to the burnt taste; improper fermentation, excessive oxidation of polyphenols or unnecessary complexation reaction with theophylline. The complication is that the aroma of the variety is not obvious, and the tea taste is easily sour and astringent.
Tea tree varieties: Some tea tree varieties are more prone to turbidity, such as Fuding white tea. The specific reason was that the content of a certain active protein was relatively high.
Summary: Muddy is inevitable after cold, but reheating will restore translucency and clarity, and can be further controlled by improving the tea tree varieties. Most of the floating objects in the tea soup are fluff and external pollutants; the transparency and brightness of the tea soup can further reflect the quality of the them.
Visit us at http://www.naturalpuerh.com/
A tea lover also general manager of Naturalpuerh company
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