(1) 酸acidity (2) 甜sweatness (3) 苦bitterness (4) 辣pungency (5) 嗆choking
(6) 膠collagen (7) 油oil （8）鹹saltiness (9) 甘umami (10) 澀astrigency
茶無貴賤，以口為尊， 茶無貴賤，高低在人
Tea is not noble or cheap, and respects the mouth.
How to Brew your Tea
Brew with care and intent
Avoid all other distractions and just focus on the tea
1.1.軟沖泡：低溫時間更短/硬沖泡 Soft brewing: lower temperature n shorter/ Hard brewing：higher temperature n longer.
2. Weight of tea- between 2 and 3 grams (a heaped teaspoon).
3. Water- Use what you would normally drink - whether that's from the tap or a bottle.4. 陶器 - 大部份的茶師都會使用陶器 - 但您可以找到最純淨、最白的陶器，或透明的玻璃杯。Crockery- Every tea taster in the world will use the same crockery - but you can just find the purest, whitest crockery you can get your hands on. This will help you to see the colours and depths.
5. Brew time - that's three and a half minutes. It's the right amount of time for the colour, flavour and goodness to come out.
如何品茗How·to appreciate your tea
Appreciation：aftertaste (shorter> longer), . Aroma & taste (High, bright, delicate> deep, stronger)， bitterness n astringency (low, softer>high，drier)，澀澀dryness, 濃鬱太濃與不夠濃thickness, physicality (light, dark), number of infusion,
Pour ways: pour water around the side, or into the center, onto one side and pour the other, move and rotate the leaves after some infusions when the leaves start to flag
I. Physical
壹．視覺APPEARANCE
1. SHAPE - what are the bits of tea like? Small? Large?we are looking for shiny, slightly oily and bright? It's fine to have a little fragments floating around the bottom of the cup
；有的像封牛的胸部，有細微的褶痕；有的像浮雲出山，團團盤曲；有的像輕風拂水，微波漣漪；有的像陶匠篩出細土，再用水沈澱出的泥膏那麽光滑潤澤；有的又像新整的土地，被暴雨急流衝刷而高低不平。這些都是精美上等的茶。有的葉像筍殼，枝梗堅硬，很難蒸搗，所以制成的茶葉形狀像籮篩；有的像經霜的荷葉，莖葉雕敗，變了樣子，所以制成的茶外貌枯幹。這些都是壞茶、老茶喝時，舀到碗裏，讓"沫餑"均勻。"沫餑"就是茶湯的"華"。薄的叫"沫"，厚的叫"餑"，細輕的叫"花"。"花"的外貌，(很像棗花在圓形的池塘上浮動，又像回環曲折的潭水、綠洲間新生的浮萍，又像晴朗天空中的鱗狀浮雲。那"沫"，好似青苔浮在水邊，又如菊花落入杯中。那"餑"，煮茶的渣滓時，水一沸騰，面上便堆起很厚一層白色沫子，白白的像積雪一般。《荈賦》中講的"明亮像積雪，光彩如春花"，真是這樣。The shape of the tea varies, roughly speaking, some resemble (Tang Dynasty) the northern barbarians' boots, with crumpled leather; some resemble the chest of a zebu瘤牛, with subtle creases; some resemble floating clouds rising from the mountains, twisting round and round; Some are like breeze blowing in the water creating microwave ripples; some are as smooth and moist as the mud that a potter sifts out fine soil and then deposited with water; some is like newly formed land, washed up and down by torrential rains and torrents. These are exquisite and high-quality teas. Some leaves are like bamboo husks, with hard stems and difficult to steam and be made into tea, so the made tea leaves are shaped like sieve; some are like frosted lotus leaves, the stems and leaves are carved and changed, so the appearance of the made tea is withered. These are bad teas。 and old teas. When you drink them, scoop them into a bowl to make the "mobo"沫餑 even. "Mobo" is the "Hua華" of tea soup. The thinner is called "mo", the thicker is called "bo", and the thinner is called "flower花". The appearance of the "flower" resembles a jujube flower floating on a round pond, like a winding pond, new duckweed in the oasis, and scaly clouds in a clear sky. That "mo", like moss floating on the water's edge, and falling into a cup like a chrysanthemum. As soon as the water boils when the dregs of tea are brewed, a thick layer of white froth is piled up on the surface, as white as snow. It is true that "Brightness is like snow and lustrous as spring flowers" in "Fu".煮茶所得的精華。茶煮好後浮在表面上的泡，稱為「沫」。輕的沫稱為「花」，在湯中層層混合的茶沫稱為「餑」。
The appearance of dry tea leaves is affected by the form, be it loose, cake, brick, bowl and so on, how much sunlight the leaves have absorbed, the production methods, etc.
2. COLOUR - Colour - does it leap out at you? We are looking for a bright, jewel-like colour.is it all the same colour? Is it jet black? If it's all different colours then it might be a blend. Look at the colors, try to imagine the plant itself and the forest or farm where the tea could have been picked.3. TEXTURE - is it finely ground like dust? Is it crumbly? Sticky?
4. TEA BUDS - can you see any? In Black, White and Green tea: Gold or Bronze flecks - these are the young leaves called tippy5. If the leaves appear dried out, lifeless or impoverished in some way it is an indicator that there has been a problem with the production or storage of the tea.
6. Also, picking over the leaves, they should look plump, fertile, with an appearance of abundance. The tips should be delicate with distinct hairs on the leaves and a uniformity to the overall appearance. “5. 沖泡時，看到葉子變得豐滿完整，恢復原來的葉形。When brewing, see that the leaves have become plump and whole again.
6. 欣賞茶壺茶杯的美妙形狀材質來源匠工
貳．觸覺tactile sense
1. 撫摸 Crunch: It should crunch between your fingers - this means it hasn't absorbed any moisture (or flavour) from the air around it,
2. 捻揉 Squeeze: Its best not to overly squeeze your tea bag because this could release deep rooted tannins and they taste very bitter它易碎嗎？粘嗎？
3. 用手感受茶杯的溫度茶壺的溫度.
叁．聽覺：
It should be crunchy to the touch: it should crunch between your fingers-which means it has not absorbed any moisture (or taste) from the surrounding air
Appreciate the sound of the tea ceremony, the rumbling of the kettle, the sound of pouring water, the clinking of porcelain or Yixing clay.appreciate the sounds of the tea ritual, the rumbling boil of a kettle, the pouring of water, the clinking of porcelain or yixing clay.
肆．嗅覺（一.香）
The ways to smell:
Before brewing/ when brewing/ after brewing/ when drinking/after cooling/ smell the steeped leaves/ the smell of the empty cup/ :
1. Short sniff (Dog action)- this is when you take rapid, shallow inhalations through the nose, rather like a panting dog., and long sniff and
2. Take deep breath (first).Deep inhalations - this is when you hold the brew as close to your nose as possible and take a deep breath.The Olfactory Gland is situated several centimetres behind the back of our eyes and nose. With its fine hairs on its surface it captures molecules of what we are smelling and in some case putting in our mouth (that's why it's important to slurp our tea to mix with the air).
3. Pucker up like you're about to give someone a kiss, then slurp the liquid up into your mouth from the surface of the spoon. The louder the slurp, the better. You do this to mix oxygen with the liquor as it helps to bring the flavours to life.
4. Now you need to breathe out through your nose (whilst keeping your mouth closed) - this is called retro-olfaction perception. Then swallow the liquor.
5. Use your taste wheel to help you consider some of the aromas--„The Fragrance of Tea
The Fragrance of Tea
For the main, Puerh fragrances can be divided into two kinds; distinct and indistinct or explicit and implicit. The Distinct fragrance of Raw Puerh tea is immediately obvious as a delicate, bright fragrance; a fresh, crisp aroma that is uplifting“
Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]
1. Chen Wei: Good quality old tea has a 'matured' fragrance (chen wei). This comes from tea that has been stored well and matured without any adverse effects. (xing wei - a 'fishy' smell that can be detected in old tea that has been stored poorly - should be clearly distinguished from chen wei which is quite different). “
Indistinct fragrance is, by nature, restrained, hidden and it is only by steeping the tea and then smelling a cup that has just been emptied of tea can one appreciate this fragrance. Alternatively, one can also smell the steeped leaves. “
Fragrance
Broad leaf variety old tree tea aromas can generally be divided into the following;
fruit-flower fragrance, honey-flower fragrance, honey-sweet fragrance, date-jujube fragrance, orchid flower fragrance , camphor fragrance, sticky rice fragrance , lotus flower fragrance , mellow-aged fragrance
Time of FragranceSome teas are highly fragrant, others have refined and prolonged fragrance. Although there are many different kinds of fragrance, they should all be natural, smooth and easy to get a feeling for. These fragrances appear when the tea is drunk and are not evident when smelling the tea.“
Aroma of raw pu-erh tea (RAPT) and ripened pu-erh tea
Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatography–olfactometry, aroma extract dilution analysis, odor activity values (OAVs), and multivariate analysis. A total of 35 and 19 odorants (OAV > 1) were detected in RIPT and RAPT, respectively. Odorants in RAPT and RIPT are significantly different in both odor properties and aroma compound intensities. Overall, RAPT contained a complex variety of chemical classes with diverse odors and moderate odor intensities, while RIPT is dominated by structurally and organoleptically similar compounds with high potency. Specifically, stale and musty smelling methoxybenzenes contributed the most to RIPT, while floral-, sweet-, and woody-smelling terpene alcohols, terpene ketones, and phenolic compounds were the predominant odorants in RAPT. Orthogonal partial least squares discriminant analysis revealed that linalool, α-ionone, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 1,2,3,4-tetramethoxybenzene, and 1,2,3-trimethoxybenzene underwent remarkable changes during pile fermentation and could be used as potential odor-active markers for RIPT and RAPT discrimination. The comprehensive aroma characterization of pu-erh tea and determination of the effect of pile fermentation on odorant alteration herein will provide guidance for pu-erh tea flavor quality control and evaluation.
aromas of sweet rice and Chinese medicine
Pu'er Tea Scent Type普洱茶香型大全（蔡夫子譯）
2017-08-19 by 才者 Posted in Culture 2017-08-19 由 才者 發表于文化
Pu'er tea is divided into raw tea and cooked tea. The production process of raw tea and cooked tea is the same in the steps of picking, spreading, drying, rolling, and drying. The difference is that the cooked tea is fermented by a pile of raw tea. It is natural fermentation.
普洱茶是一种具有丰富香气的茶品，而要能够很好的将茶香分辨出，需要靠“嗅”来完成。“嗅”又分为干嗅和湿嗅，干嗅是直接辨别干茶的香气；如果干嗅时遇到茶品香气较淡，辨别不出的情况，可取恰当的干茶量（一般7克较佳），投入以沸水浸润过的盖碗中，加盖轻摇，再嗅。湿嗅分为热嗅、温嗅和冷嗅，一款茶品的茶香需结合干嗅和湿嗅共同辨别和评判。其中挂杯香、杯底香和叶底香，在湿嗅中尤为重要。那么普洱茶的香型有哪些呢？
普洱茶分为生茶和熟茶，生茶和熟茶的制作工艺在采摘、摊晾、杀青、揉捻、晒青这几步是相同的，区别在于熟茶是通过渥堆发酵，而生茶是自然发酵。
1. The aroma of dried green tea and raw tea:1、曬青毛茶和生茶中的香型：
（1）清新香Fresh fragrance
The fresh leaves have not been cured, and the cis-green leaf alcohol
The fresh scent is fresh and pleasant, with natural elegance in the freshness, as if walking among ancient trees in the forest. Although there is no strong scent, it is fresh and refreshing. It contrasts sharply with the smell of grass on the lawn just after being cut by a cutter.清新香嗅起來清新怡人，清鮮中帶著自然的素雅，宛如行走於森林古木間，雖無濃艷香味，卻清新鮮爽。與草坪上剛剛經過切割機切割後的青草臭形成鮮明對比。
（2）毫香型 Tea Hair Fragrance
This scent type is distinguished according to the grade of tea leaves. The delicate tea buds are covered with tea hairs, giving off a unique and tender fragrance.此香型是根據茶菁的級數來辨別的。細嫩的茶芽上佈滿茶毫，所散發出的獨特鮮嫩之香。 “毫”與“粗老”相對。
（3）花香
Floral fragrance is a more common fragrance type in raw tea, including: fresh and refreshing, sweet and pure, and soft.
Floral fragrance is a more common fragrance type in raw tea, including: fresh and refreshing, sweet and pure, and soft.
Among them, the fresh and refreshing floral fragrance is also called the high-lifting floral fragrance, which is largely affected by the linalool in tea, and different tea grades, harvesting seasons, tea garden environment, etc. will make the content of linalool different, resulting in different fragrance types . For example, the ancient tea trees are mixed with the old forest trees. After the tea is brewed, the flower fragrance in the cup is fresh and high, and the fragrance is pure and refreshing.花香在生茶中是較常見的香型，包括：鮮爽型、甜淳型、柔和型。
其中鮮爽型花香也稱為高揚型花香，很大程度受茶葉中芳樟醇的影響，且不同的茶葉級別、採製季節、茶園環境等都會使得芳樟醇的含量不同，從而使香型不同。如古茶樹與森林古樹混生，茶品沖泡後杯中花香鮮爽高揚，香的純粹而又沁人心脾。
Sweet and pure floral scent, with hints of sweetness in the fragrance, which is very common in raw tea. The aroma substances such as β-ionone, jasmone and some ionone derivatives in tea determine this fragrance type. At the same time, because of the difference in temperature during finishing, the aroma will also change, showing a rich fragrance.
甜淳型花香，嗅起來花香中帶著絲絲甜韻，在生茶中極為常見。由茶葉中的β-紫羅酮、茉莉酮以及部分紫羅酮衍生物等香氣物質決定這一香型。同時因為在殺青時溫度的高低不同，也會使香氣發生變化，呈現出豐富香型。
The soft floral fragrance is determined by the amount of aromatic alcohol content in the tea. There is a certain difference between the soft floral fragrance and the fresh and sweet floral fragrance. It is a gentle fragrance that gives people a gentle but graceful feeling. Such as the ancient tree spring tea of Jingmai Mountain, after brewing, the soup will appear graceful orchid fragrance, soft and sweet, giving people a comfortable feeling like walking in the deep valley of orchids.
柔和型花香，是由茶葉中的芳香醇含量的多少決定。柔和型花香和鮮爽型、甜淳型花香存在一定的區別，它是溫柔緩和的香型，給人不溫不火但又婉約的感覺。如景邁山古樹春茶，沖泡後，湯中出現婉約蘭香，柔和甜香，給人一種宛如在幽蘭深谷中行走的舒適感。
（4）糖香
The most prominent sugar flavor in Pu'er tea is the sweet flavor of rock sugar and sugar cane, which are one of the characteristics of excellent tea quality. The sweet scent of rock sugar is often accompanied by a strong sweetness and a cool and open feeling in the throat. The tea soup is full, with the sweet aroma of rock sugar, leaving a sweet fragrance in the mouth. After swallowing, the throat is cool and open, and the mouth is sweet.糖香在普洱茶中表現最為突出的是冰糖甜香和甘蔗甜香，是構成茶葉品質優異的特徵之一。其中的冰糖甜香往往伴隨著強烈的回甘和喉嚨的清涼開闊感。茶湯飽滿、攜裹冰糖甜香在口腔中留下甜香，嚥下後喉嚨清涼開闊，口腔中回甘顯著。
（5）蜜香 Honey Frgrance
Mixiang is an embodiment of the better quality of Pu'er tea. The honey fragrance of high-quality Pu'er tea does not only linger in the cup, but also blends with the tea soup in the tea soup, making the aftertaste lasting for a long time. The honey fragrance of some teas will also appear in the proper and long-term storage in the later period. Honey fragrance and floral fragrance together constitute the eye-catching characteristics of most raw teas in the early ageing period.
蜜香是一款普洱茶品質較優的體現。優質的普洱茶展現出的蜜香，不僅是在掛杯香中，還會在茶湯中與茶湯相融，令人飲後餘韻經久不散。有的茶品的蜜香也會在後期的恰當、長期存儲中出現。而蜜香和花香共同構成了大部分生茶在陳化初期的醒目特徵。
（6）水果香 The fruity aroma
The fruity aroma is more common in raw Pu'er tea, but the reasons for its formation are changeable and elusive. Such as apple fragrance, watermelon fragrance, lemon fragrance and so on. In the early stage of raw tea, there will be an apple-like aroma, after long-term proper storage, the aroma of watermelon will appear in the raw tea, which smells sweet.
水果香在普洱茶生茶中較為常見，但形成的原因多變，令人難以捉摸。如蘋果香、西瓜香、檸檬香等。在生茶初期會出現宛如蘋果的香氣，經長期的恰當存儲後生茶中會出現西瓜的香氣，嗅起來甜美。
（7）樟香 Cinnamomum camphora
Cinnamomum camphora is more common in raw tea that has been properly stored for a long period of time. It smells like camphor wood, with a calm and natural feeling. The main substances forming camphor incense are camphene and fenchone in tea, which are mixed with floral fragrance to form a unique camphor fragrance.
樟香在經過長期恰當存儲後的生茶中較常見。嗅起來就如香樟木般的清香，有沉靜自然之感。形成樟香的物質主要是茶葉中的莰烯和葑酮，再混合花木香後，形成獨特的樟香味。
（8）菌香 Fungus Frangrance
Tea products with mushroom aroma often reflect the high quality of tea products. The incense is like the fresh fragrance of wild mushrooms growing in the mountains, which makes people want to stop drinking. As if stepping into the deep mountains with the tea soup, being attracted to the wild fungus emerging from the grass, the air is full of fresh fungus fragrance, naturally refreshing.
帶有菌香的茶品往往體現著茶品的高級品質。那香宛如山中生長的野菌子所散發出的清鮮香，令人飲後欲罷不能。宛若隨著茶湯步入深山中，被草叢中突現的野菌子吸引駐足，空氣中滿是清鮮菌香，自然清新。
2、Fragrances of Ripe Tea熟茶中的香型
（1）陳香 Chen Xiang？？agarwood scent
Chenxiang？？ is commonly found in ripe Pu'er tea that has a very high degree of transformation after long-term storage. Chenxiang？？ is a kind of mixed tea aroma, and the substances produced during fermentation have a greater contribution to the formation of aging aroma. Chen Xiang is a kind of agarwood scent that resembles old wooden furniture, but the difference is that it is more lively.
陳香常見於普洱熟茶中，以及經過長期存儲轉化程度非常高的生茶中。陳香是一種混合性茶香，而在發酵中生成的物質對陳香的形成有較大貢獻。陳香是一種宛若老木家具所散發出的沉沉香氣，但不同的是其更具活潑性。
（2）木香 Woody
Woody fragrance is common in Pu'er ripened tea, giving people a sense of gentleness and calmness
木香在普洱熟茶中常見，給人一種溫和沈穩之感。
（3）棗香 Jujube
The mature tea made by fermenting older tea cyanines will increase the soluble sugar content in the tea after fermentation. When the sugar aroma reaches a certain level, it will mix with other aromas to form a date fragrance like dried dates.
用級數較老的茶菁發酵製成的熟茶，經過發酵後茶葉中的可溶性糖含量增加，當糖香達到一定程度時，和其它香氣混合，形成宛如乾棗的棗香。
（4）參香 Ginseng
The aroma of ginseng appears in the ripe tea, and it usually appears in the ripe tea stored in a high temperature and high humidity environment. The ginseng aroma in ripe tea is mainly composed of earthy palmitic acid and woody farnesene. In addition to these two types of substances, there are also some woody aromas an
在熟茶中出現宛如人參的香氣，通常出現在經過高溫高濕環境存放的熟茶中。熟茶中的參香主要由具有泥土氣息的棕櫚酸和具有木質氣息的金合歡烯構成，除了這兩類物質，還有部分木質香氣和甜香共同形成。
（5）藥香 Medicinal incense
A kind of tea fragrance in the cooked tea that resembles the smell of Chinese medicine. Tea belongs to plants and trees, and after a long period of time, it will have a natural smell of plants and trees. In the environment of high temperature and high humidity, tea products ferment faster, and the aroma of medicine may be felt after 6 or 7 years. In an environment with a suitable drying temperature, it will take longer for tea products to have medicinal aromas, and some will not.
熟茶中宛如中藥氣息的一種茶香。茶葉屬於草木，放久後會自然出現草木氣息。在高溫高濕的環境中茶品發酵較快，6、7年後就可能感受到藥香。而在乾燥溫度適宜的環境中，茶品則需要更久的時間才有可能出現藥香，也有的不會出現。
The appearance of medicinal aroma is mainly influenced by the Chinese medicine-flavored decanal, saffron and various woody ingredients.
藥香的出現主要是由中藥味的癸醛、藏紅花醛以及各種具有木香的成分等物質影響。
（6）焦糖香 Caramel
The caramel aroma gives people a sweet smell like the aroma of toast. It is particularly prominent in ripe tea, and as the storage time of tea increases, the caramel aroma will change. Usually starting from the fifth year, the caramel aroma gradually fades, and it turns into a slightly glutinous aroma, also called cooked rice aroma. It transforms to 8-10 years, and the glutinous aroma is dominant.
焦糖香給人一種宛如烤麵包時散發出的香中帶甜的氣息。在熟茶中尤為突出，且隨著茶品存儲時間的增長，焦糖香會發生變化。通常在第五年開始，焦糖香逐漸消退，轉換成微微的糯香也稱熟米香，轉化到8-10年，糯香占主導。
蔡夫子翻譯整理
原文網址：https://kknews.cc/culture/px38y68.htmlBad Smell
THE FISHY SMELL
microbes or other agents to the pile to guide the fermentation process.
funky
五．味覺
Pay special attention to any sensations created on the tongue for example sweetness. And remember that bitterness is present in the majority of teas because of varying degrees of tannins. A combination of the neural messages from the tongue, olfactory gland and with some help from the gustatory receptors we are quickly able to build a profile of the tea we are drinking.
(1) 酸acidity
(2) 甜sweatness
(3) 苦bitterness
(4) 辣pungency
(5) 嗆choking
(6) 鹹saltiness
(7) 甘umami
(8) 澀astrigency
(9) 膠collagen
(10) 油oil
Thinking about this first impression look at the inner ring of your taste wheel and describe what you feel you taste, different people may find different tastes, after a few years of tasting in this way you will find that you start to taste in a standard way, as we discussed before.
The Sweetness of TeaPay special attention to any sensations created on the tongue for example sweetness or savoury. And remember that bitterness is present in the majority of teas because of varying degrees of tannins.
When one sips Raw Puerh tea it should very quickly turn sweet in the mouth. The stronger, more long lasting, more even the flavour, the better the tea.“Source Web: Zhi Zheng Tea Shop.
酸acidity
Tea has unique characteristics of full-bodied, rich flavor (Umami) and sweetness. Simultaneously, it also has a relaxing effect. A type of amino acid called theanine are largely responsible for these characteristics.
Amino acids are the component in tea that contributes full-bodied flavor and sweetness. Of these amino acids, more than 60% are theanine, which is unique to tea. Theanine has a structure similar to that of glutamine, with its particular trait being a refined, rich flavor and sweetness. Amino acids other than theanine present in tea leaves include glutamine, asparagine, arginine and serine.
甜sweatness苦bitterness (3)Bitterness.
Broad leaf variety (Sinenesis Assamica) is high in natural constituents; polyphenols, caffeine, theine, etc. A particularly bitter flavour is a special characteristic of the Broad leaf variety, but it is important that it transforms quickly and does not linger. This is a mark of good quality Puer. NB there is a sub-variety in Yunnan - Var. ku cha which has different characteristics and does not transform in the same way.“
Source Web: Zhi Zheng Tea Shop.
辣pungency
The Chinese add in pungent
嗆choking
鹹saltiness
甘umami
澀astrigency
茶中的澀味經常被誤解。 它經常與令人不快的苦味相混淆。 但事實上，它實際上是一種身體感覺，而不是一種味道。 當您喝紅酒或食用未成熟的水果（如青香蕉）時，您會感到皺縮、乾燥。 它會影響軟顎和上顎。 雖然它通常與苦味同時發生，但它們彼此卻是分開不同的感覺。Astringency (渋み) in tea is often misunderstood. It's often confused with the unpleasant taste of bitterness. But in truth, it is actually a physical sensation rather than a taste at all. It is that puckering, dry feeling you experience when you drink red wine or consume unripened fruits, such as green bananas. It can affect the palate and the roof of the mouth. While it usually occurs in tandem with bitter tastes, they are separate from each other. Astringency invariably accompanies bitterness. In some Puer the astringency is more pronounced, the bitterness slightly weaker. A benefit of astringency is that it can help promote salivation. If this is felt on the underside of the the tongue it is a further mark of good tea.“是什麼導致了這種奇怪的感覺？WHAT CAUSES THIS BIZARRE SENSATION?
單寧和兒茶素都是被稱為多酚的抗氧化劑。 澀味是由紅茶中的單寧或綠茶中的兒茶素引起的。 這些在氧化過程中轉化為類黃酮。 然後，這些化學物質與唾液中的蛋白質結合，最終導致口腔組織收縮。 這是您在食用某些具有澀味的食物或飲料時所感受到的反應。 事實上，當紅茶實際上非常澀時，它們通常被稱為單寧。Tannins and catechins are both antioxidants known as polyphenols. Astringency is caused by tannins in black tea or catechins in green tea. These convert into flavonoids during oxidation. Then, these chemicals bind to the proteins found in saliva, ultimately causing the mouth tissues to constrict. This is the reaction you feel when you consume certain foods or beverages that are astringent. As a matter of fact, black teas are often referred to as tannic when they are actually highly astringent. Closer Examination of Puer
High quality broad leaf variety tea (camelia sinensis assamica) should not produce any uncomfortable effects such as prickling, tingling or numbing. Nor should there be any errant aromas or flavours such as smokiness, sourness, mouldiness, dry or drying sensations. “
Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q759] [s84]
Smoothness, Softness and Character of Puer Tea
Puerh tea is a type of post-fermented tea. When stored in the correct environment the tea, over time will change, hence - post-fermented. Due to this, the bitterness and astringency will slowly transform. The flavour will soften, become more mellow, rich, the character will become more rounded and mature.“Source Web: Zhi Zheng Tea Shop.
膠collagen
(9）膠，果胶 （pectin）Polyphenols（茶多酚）
(Pectin) Polyphenols (tea polyphenols)
Tea leaves contain a considerable amount of pectin, which is also related to the quality of tea.
Pectin is a substance close to sugar. It combines with acid and sugar to form a gel, and only part of it dissolves in hot water.茶葉中都含有相當數量的果膠素，對制茶品質也很有關係。
果膠素是接近糖類的物質，以酸和糖的存在而結合形成凝膠狀物，只有部分溶解於熱水。
The content of pectin varies with different buds and leaves.
From the bud and the first leaf (containing 3.08%) to the fourth leaf (containing 2.02%), the content of stalks (2.62%) is the same as that of the second leaf (containing 2.63%), which is higher than that of the third leaf (containing 2.21%). And the fourth leaf is more.
The content of water-soluble pectin varies with region, season and fresh leaf grade.
The content of first-grade fresh leaves is more than that of second- and third-grade fresh leaves; it increases month by month from May to August, generally reaches the maximum in August, and then gradually decreases thereafter.
Pectin has a great influence on the quality of tea:
1. It can increase the sweetness and aroma of tea soup
2. Prevent flavonoid compounds from being precipitated by heavy metals, and make it combine with caffeine to form salts
3. Protects proteases
4. It is sticky and can help tighten the cord.果膠素可分為三種：
1.溶於水的水溶性果膠素或稱水化果膠素（water-soluble pectin (WSP)）
2.溶於草酸的原果膠素
3.盐酸可溶性果胶 hydrochloric acid soluble pectin (HSP)水溶果膠素的含量隨芽葉的粗老而逐漸減少，溶於草酸和草酸銨的部分卻隨芽葉的粗老而增加。
茶葉中水溶性果膠素含量越多，品質越好。三種果膠素的各種成分的含量也不同。
半乳糖醛酸、甲醇兩種成分，水溶性果膠素比較多，戊糖和灰分則更多，品質差的鮮葉含半乳糖醛酸和甲醇比較多。
果膠素含量因芽葉部位不同而不同。
從芽和第一葉（含3.08%）到第四葉（含2.02%）逐漸減少，梗的含量（2.62%）與第二葉（含2.63%）相同，比第三葉（含2.21%）和第四葉多。
水溶性果膠素含量因地區、季節和鮮葉等級不同而變化。一級鮮葉比二、三級鮮葉含量多；從五到八月逐月增加，一般至八月達到最大限度，以後又逐漸減少。
果膠素對制茶品質影響很大：
1.可增加茶湯的甜味和香氣
2.有防止類黃酮化合物被重金屬沉澱，使它與咖啡鹼結合成鹽類
3.對蛋白酶起保護作用
4.有粘稠性，可以幫助卷緊條索。https://www.ygjpteashop.com.tw/blog/posts/blog0424
論文1
From green tea leaves, two distinct pectin fractions were obtained based on their solubility in water. Polyphenols（茶多酚） were detected only in the easily water soluble fraction (P1). The estimated uronic acids/neutral sugars ratio was 1.7 in the easily water soluble pectin fraction (P1), and 1.0 in the less water soluble fraction (P2). Homogalacturonan sequences (HGAs) corresponded to about 62% of the P1 pectin fraction but only 47% of the P2 fraction. After degradation of the two pectin fractions by pectin lyase, chemical studies revealed rhamnogalacturonan RG I and RG II regions present in the P1 pectin fraction, whereas only RG I sequences were detected in the P2 pectin fraction. The degree of substitution was lower for HGAs of the P1 pectin fraction than P2. Different acetylation patterns for the two fractions were observed. Polyphenols extracted simultaneously with pectins were present only in HGA fractions from P1.
論文2
We examined the change in the content of pectic substances in tea leaves during the steaming of green tea. In four cultivars of tea leaves, water-soluble pectin (WSP) content increased with steaming time, whereas the dilute hydrochloric acid soluble pectin (HSP) content remained almost constant. A β-elimination reaction proceeds throughout the steaming process, so it was postulated that some water-insoluble forms of pectin in HSP convert to a water-soluble form via β-elimination degradation with increasing steaming time. When tea leaves were steamed, pectin fractions with a molecular weight of 1,100 × 103 were degraded from water-insoluble HSP and eluted as WSP. Additionally, as steaming time increased, the fraction of smaller molecular weight pectin increased.
https://www.jstage.jst.go.jp/article/fstr/20/4/20_859/_html/-char/en
https://notbadcoffee.com/flavor-wheel-en/
油oil
(二）韻
special charm風味情趣，女人韻味十足風韻猶存，底韻
風味情趣，女人韻味十足風韻猶存，底韻
韻，聲音均勻、和諧動聽之意，通常是和氣聯繫在一起的，稱作“氣韻”。茶韻，是品飲茶湯時所得到的特殊感受，是一種茶的品質、風格，表明達到同類中的最高品位，是一種感覺，是好的象徵。茶湯除了色澤、香氣、滋味外，還有氣韻，稱作“茶湯四相”。對“茶湯四相”的感受就稱做茶韻Flavor and fun, full of feminine charm, the charm still exists, the bottom rhyme
Rhyme, the meaning of uniform, harmonious and pleasant sound, is usually associated with Qi and is called "Qiyun". Tea rhyme is the special feeling you get when drinking tea soup. It is a kind of tea quality and style. It shows that it has reached the highest taste in its kind. It is a feeling and a symbol of goodness. In addition to color, aroma, and taste, tea soup also has aura, which is called the "four phases of tea soup." The feeling of "the four phases of tea soup" is called tea rhyme
(a)長韻之空間韻，有一5的韻味楊家在的韻味冰島公主的韻味嗎啡的韻味班章的韻味, 印度的拉茶,蒙古的馬奶茶，鹹的茶
the environment and effects of terroir: how clean is a growing region? How much rainfall did the tea receive? What season was it picked in? Everything from elevation and soil composition to that season’s temperature and nearby local flora will ultimately effect the final brew in your tea cup. Consider on top of that the craftsmanship and knowledge of the tea farmers and tea masters who picked and finished your tea: how was the tea picked? How carefully was it processed? Was it picked at just the right time of day?
(b) 時間之韻--古董茶,老茶,新茶,春茶，雨水茶，
Tea that is picked in the summer, often referred to as Yu Shui Cha, is not of high quality. In the rainy season, levels of sunshine are comparatively low so it is often not possible to sun dry tea so a wood stove is used to dry it.
try to give each tea you drink a location, a home, a story
(D）流程之韻：頭韻，尾韻，後韻，喉韻，餘韻And finally, the tail notes (after taste) are the ones that linger and stay with you after the liquid has passed from your mouth - look at the outer ring. This final stage often indicates the complexity and, in some cases, the quality.
韻，體與味的交融，韻味十足Have a go at describing the flavour using your taste wheel. Here's an example of how it might sound: "A spicy head, a nutty body and a hazelnut tail".head notes (First impressions) are the ones that give you the initial impression, and they come thick and fast.
https://www.twinings.co.uk/about-tea/how-to-taste-tea
Taste
Taste Wheel:
up to 90% of flavour is perceived through smell
（三）厚實，體，底韻.
(2) 厚，體Texture: Then you feel the body notes (secondary ring). These give you the overall lasting impression and character. A good pu-erh has a sweet, slightly fruity taste. A thick body, and a lingering sweet finish. Pu-erh should not taste stale or like dirt.
1. vegetal spectrums of taste: （1） sharper taste, like fresh cut grass,（2） more mild and leafy like spinach, or （3）savory like asparagus （4）hand-picked, machine-picked or hazami-picked（5）wheatgrass（牙草） juice （6）Creamy and soft feeling is more likely to taste like green bean
2. fruity spectrum：（1）crisp（新鮮的）like apple （2）juicy like peach, （3）citrusy like orange or （4）distinctly sweet like banana. Oolongs are often characterized as fruity. (5) darker side : the berry flavor grouping, black berry or even elderberry木梅 (6) tart酸的；锋利的；尖刻的 side of this is like hibiscus木槿(7)
3. Spice spectrum：（1） savory elements like saffron番红花, raw cacao, semolina小麥粉, cinnamon and spice, peppercorn, ginger, clove, a certain numbing tingling sensation (ma (麻))or malt. Some have strong chocolatey notes. Black teas are often malty麥芽味 and sometimes spicy.(spikes of flowers attractive to bees)
4. floral
5. the sensation of wood (like in a cedar forest松), The smells of fir冷杉 trees get absorbed right into the tea leaves. 樟 (zhang) in Chinese, and literally means camphor.The wood-qualities can vary from that of an incense-infused lacquered wood chest塗漆木箱 to cedar or fir wood, to a freshly broken branch with sap, to sandalwood檀香.
5. minerality(礦物味) woody sensation, earthy
Bad Taste
優質闊葉茶（茶花茶）不應產生刺痛、刺痛或麻木等不適感。 也不應該有任何錯誤的香氣或味道，例如煙熏、酸味、發霉、乾燥或乾燥的感覺。 “1. prickling, tingling, numbing sensations on or near the tip of the tongue. If this is so one can be reasonably certain that agro-chemicals are present.“
2. Smokiness and linen-like.
The art of making tea from ancient tea trees is very old. Hand-roasting is not easily mastered. Any slight error will influence the taste of the tea. Smokiness or yan wei is one example but it should be distinguished from a burned flavour which is described as hu wei.3. hu wei糊味:The latter, typically arises when tea is not well roasted and is, unfortunately, not uncommon. Yan wei or smokiness is caused by oven drying. “
4. Sourness in Raw Puer is due mostly to inadequate airing after the rolling process or, after pressing tea into cakes, they have been immediately exposed to the sun. The tea soup will likely be turbid.“
5. Fishy, Mouldy and Dry Flavours
All one's sense organs can be used in assessing tea, but Fishy, Mouldy and Dry Flavours it should be smelled and tasted. Most problems that arise are related to poor quality tea or poor storage. “6. Green spectrum: The taste of “green” is caused by the polyphenols 茶多酚in the tea leaf. Intense polyphenol concentrations can actually create a bitter taste.
(四) 釅
1.濃郁：茂盛的樣子。如：「郁郁青青」、「郁郁蔥蔥」。香氣濃烈的樣子。如：「濃郁」。
2.氣強chaqi： the flow of vital energies through the body, up to the nose, the eyes and the brain, down to the throat, the chest, the belly, and the whole body to promote this flow of energy, and enhance spiritual attainment
氣遍全身不稍滯
(II)
(五) 體：營養素
Methods to brew tea: To brew the ripe Pu-erh cakes, dislodge about one teaspoon of tea leaves。Continue steeps as many times as you like, adding 5-10 seconds to each. As time passes, look to see the evolution of the leaf and the deepening of the liquor color. Most importantly pay attention to the changing flavor with each steep. Once the strength of the tea no longer comes through, the leaves have been fully extracted.
https://www.teavivre.com/info/difference-between-raw-and-ripe-puerh-tea.html
Contents:
壹．茶氨酸Theanine (一種蛋白質)
茶氨酸（L-Theanine）是茶叶中特有的游离氨基酸，茶氨酸是谷氨酸γ-乙基酰胺，有甜昧。Theanine茶氨酸is produced in the roots of the tea bushes, and migrates to the leaves. Theanine is broken down when exposed to light, producing ethylamino, which in turn changes into catechin兒茶素. Since theanine does not break down if it is not exposed to light, teas high in theanine and low in catechin may be produced by using covered culture.
Theanine is present in the tea plant (Camellia sinensis), other camellia and sasanqua but does not occur in any other plants. The theanine content of Ichibancha is higher than Nibancha, and even within Ichibancha, the theanine content of younger shoots is higher. In mature leaves, the theanine level drops away dramatically. If tea is grown using cover culture (shaded from sunlight), as is the case with Gyokuro, the generation of catechins from amino acids is suppressed, resulting in a high theanine content in the tea leaves. Consequently, Shincha and Gyokuro have a rich, full-bodied flavor (Umami), whereas Bancha has a much lighter flavor.
Neuronal cell protection
Relaxation effect (promotes α wave production)
Lowering of blood pressure（1）多胜肽茶氨酸polypeptide amino acids
Peptides（多肽類） are smaller versions of proteins. Many health and cosmetic products contain different peptides for many uses, such as their potential anti-aging, anti-inflammatory, or muscle building properties. Recent research indicates that some types of peptides could have a beneficial role in slowing down the aging process, reducing inflammation, and destroying microbes. (Full-bodied flavor component in tea)
（2）Gamma-aminobutyric acid (氨基丁酸GABA for short)
to decrease anxiety GABA is considered an inhibitory neurotransmitter because it blocks, or inhibits, certain brain signals and decreases activity in your nervous system.
When GABA attaches to a protein in your brain known as a GABA receptor, it produces a calming effect. This can help with feelings of anxiety, stress, and fear. It may also help to prevent seizures. High blood pressure，Insomnia，Stress and fatigue Lowering of blood pressure
貳．植化素a rich source of phytochemicals
Phytochemicals under research can be classified into major categories, such as carotenoids[6] 类胡萝卜素and polyphenols, which include phenolic acids, flavonoids黄酮类, and stilbenes芪类/lignans.木酚素
Tea has a rich source of phytochemicalsto help them resist fungi, bacteria and plant virus infections as well as a specific group of chemicals called
（壹）．茶多酚 polyphenol
anti-oxidant: polyphenols茶多酚 Green and black teas have 10 times the amount of antioxidants found in fruits and veggies, by one estimate.(says 82-year-old John Weisburger, PhD, senior researcher at the Institute for Cancer Prevention in Valhalla, N.Y.)
（一）儿茶酚/ 兒茶素catechins= tannins
Catechins are a type of polyphenol and are the main astringency component in green tea, long known as tannins. Catechin was first isolated from the Indian plant extract catechu (from the plant acacia catechu, a tree of the fabaceae family, acacia genus), from which it derives its name. Tea catechin was first isolated by Dr. Michiyo Tsujimura in 1929 at RIKEN (The Institute of Physical and Chemical Research) in Japan. There are four main types of catechins found in tea leaves.
1. Epicatechin表児茶酸
2. b. Epigallocatechin 表焙儿茶素
One of the main tannins found in green tea is known as epigallocatechin gallate (EGCG).
EGCG belongs to a group of compounds known as catechins. It’s thought to be one of the reasons behind the many health benefits associated with green tea.
Animal and test-tube studies suggest that EGCG may play a role in reducing inflammation and protecting against cellular damage and certain chronic illnesses, such as heart disease and cancer (8Trusted Source, 9Trusted Source).
Ultimately, more research is needed to better understand how EGCG may be used to support human health.
c. Epicatechin gallate 茶素没食子酸酯
· d. EGCG/ Epigallocatechin gallate 表没食子儿茶素没食子酸酯
(Astringency component in tea) One of the main tannins found in green tea is known as epigallocatechin gallate (EGCG). may play a role in reducing inflammation and protecting against cellular damage and certain chronic illnesses, such as heart disease and cancer.
Effects:
Decreases blood cholesterol
Body fat reduction
Cancer prevention effect
Antioxidant
Tooth decay prevention, antibacterial effect
Anti-influenza effect
Inhibits high blood pressure
Anti-hyperglycemic effect
Bad breath prevention (deodorizing effect)·
catechins change form:· In addition, during the manufacturing process for tea beverages, owing to heat processing, some catechins change form.
Epicatechin → Catechin ，Epigallocatechin → Gallocatechin， Epicatechin gallate → Catechin gallate，Epigallocatechin gallate → Gallocatechin gallate
Catechins oxidize extremely easily.
In green tea, since the process for making crude tea involves halting the action of oxidizing enzymes, most of the catechins remain unoxidized. In oolong and black teas, the action of oxidizing enzymes produces oxidized polymers (complex catechins, such as theaflavins and thearubigins).Unlike catechins, which are colorless in aqueous solution, these oxidized catechins become orange or red. This is what gives oolong and black teas their distinctive reddish color.
Different teas different percentages of Catechin
Ichibancha has a catechin content of approximately 12-14%, while Nibancha has a catechin content of approximately 14-15%. The catechin content of young shoots (first or second leaf) is higher than mature leaves (third or fourth leaf). In teas that have been grown using cover culture to block out most light, such as Gyokuro, the generation of catechins is suppressed, giving such teas a lower catechin content than Sencha (approximately 10% as polyphenols).
(2) Tannins
Tannins are a type of chemical compound that belongs to a larger group of compounds called polyphenols Their molecules are typically much larger than those found in other types of polyphenols, and they possess a unique ability to easily combine with other molecules, such as proteins and minerals. Some of the richest and most common dietary sources of tannins include tea, coffee, wine, and chocolate.
The astringent and bitter flavors that are characteristic of these foods and beverages are usually attributable to their abundant supply of tannins
tannins: Plants produce them as a natural defense against pests. tea tannins possess characteristics similar to those of other polyphenols, helping prevent disease by providing antioxidant and antimicrobial benefits， anti-inflammatory effects，cancer-fighting effect
Tannin levels vary between different types of tea
Although tea is generally considered a rich source of tannins, multiple variables can affect the amount that ends up in your teacup. The four main types of tea are white, black, green, and oolong, all of which are made from the leaves of a plant called Camellia sinensis (6Trusted Source).
Each type of tea contains tannins, but the concentration is strongly affected by the way it’s produced and how long it’s steeped when you prepare it.
Some sources say black tea has the highest tannin concentration, while green tea is often credited with having the lowest.
Potential health benefits
There are many different types of tannins found in tea, and how they affect the human body is still not well understood.
However, early research suggests that certain tea tannins possess characteristics similar to those of other polyphenols, helping prevent disease by providing antioxidant and antimicrobial benefits
https://www.healthline.com/nutrition/tannins-in-tea#benefits
a.茶红素Thearubigins
Thearubigins, and are among those listed in a USDA chart. All are considered flavonoids. Thearubigins are polymeric polyphenols that are formed during the enzymatic oxidation and condensation of two gallocatechins儿茶素(epigallocatechin and epigallocatechin gallate) with the participation of polyphenol oxidases[which?] during the fermentation reactions in black tea.[1]
Tea also offers a plentiful supply of two groups of tannins called theaflavins and thearubigins. Black teas contain particularly high levels of these tannins, and they’re also credited with giving black teas their distinctive dark color.
At this stage, very little is known about theaflavins and thearubigins. However, early research indicates that they function as potent antioxidants and may offer protection against cellular damage caused by free radicals
b. 茶黄素Theaflavins
Thearubigins Tea also offers a plentiful supply of two groups of tannins called theaflavins and thearubigins. Black teas contain particularly high levels of these tannins, and they’re also credited with giving black teas their distinctive dark color.
c. 葉褐素
葉褐素--分為葉褐素（phaeophyll）a 和葉褐素b為,葉綠素a和葉綠素b降解，失去鎂 的鐵青色產物。(https://www.itsfun.com.tw/%E8%91%89%E8%A4%90%E7%B4%A0/wiki-1528236)
3. Chlorophyll葉綠素
Deodorizing effect in chlorophyll contents in green teas stored under different conditions and to suggest the most suitable way and length of green tea storage. the relationship between changes in chlorophyll concentration and length of the storage period had been established
4. 鞣花單寧Ellagitannin
Tea also contains high levels of a tannin called ellagitannin Early-stage research suggests ellagitannin may promote the growth and activity of beneficial gut bacteria。Therefore without any strong stimulation on the stomach but yield a protective layer on the gastric wall胃保護層形成,probiotics益生菌 In addition, ripe Pu’er tea contains a large number of bacteria that are beneficial to human body, and
Ellagitannin is also in the spotlight for its potential effect on cancer treatment and prevention.
Like other types of dietary polyphenols, ellagitannin exhibits strong antioxidant and anti-inflammatory effects. Test-tube studies have revealed that it may also play a role in reducing the growth and spread of cancerous cells
Potential downsides
Although tea tannins provide several health benefits, overconsumption could lead to negative side effects.
Tannins are unique in their ability to easily bind with other compounds. This feature gives tea a pleasantly bitter, dry flavor, but it can also impair certain digestive processes.
Reduced iron absorption
One of the biggest concerns with tannins is their potential ability to hinder iron absorption.
In the digestive tract, tannins can easily bind with iron present in plant-based foods, rendering it unavailable for absorption (
13Trusted Source ).Research indicates that this effect is not likely to cause significant harm in people with healthy iron levels, but it could be problematic for those with iron deficiency (
13Trusted Source ).If you have low iron but want to drink tea, you can limit your risk by avoiding consumption of tea with iron-rich foods.
Instead, consider having your tea between meals.
May cause nausea
The high levels of tannins in tea may lead to nausea if you drink tea on an empty stomach. This may particularly affect people with more sensitive digestive systems (
6Trusted Source ,14Trusted Source ).You can avoid this effect by having your morning cup of tea with some food or adding a splash of milk. Proteins and carbohydrates from food can bind with some of the tannins, minimizing their ability to irritate your digestive tract (
14Trusted Source ).Also, consider limiting how many cups of tea you drink in one sitting.
（貳）黄酮类flavonoids
（二）黄酮类, a type of antioxidant that can reduce free radical damge
叁：醣類中的 植物皂素 皂甙/zào dài Saponins
Lowering of blood pressure/ Anti-influenza effect皂苷由皂苷元與糖構成。皂苷元與糖基之間通過糖苷鍵相連。一個皂苷分子內可以含有一個或多個糖基。組成皂苷的糖常見的有葡萄糖、半乳糖、鼠李糖、阿拉伯糖、木糖、葡萄醣醛酸和半乳醣醛酸等.Saponins are composed of sapogenin and sugar. The sapogenin and the sugar group are connected by glycosidic bonds. One saponin molecule can contain one or more sugar groups. The common sugars that make up saponins are glucose, galactose, rhamnose, arabinose, xylose, glucuronic acid and galacturonic acid, etc.
肆．維他命Vitamins:
1. 維生素C：維持健康的皮膚和粘液/膜（膠原蛋白形成）2. 抗氧化/維他命 B2 維護健康的皮膚和粘膜3.葉酸 預防胎兒神經管缺陷 (NTD)，預防動脈硬化。 4. β-胡蘿蔔素維持夜間視力5. 維生素E抗氧化劑 Vitamin C: Maintenance of healthy skin and mucus/ membrane (collagen formation)
Antioxidant/ Vitamin B2Maintenance of healthy skin and
mucus membrane/ Folic acid Prevention of fetal neural tube defects (NTD)
Prevention of arterial sclerosis/ β-carotene Maintenance of nighttime vision Vitamin E Antioxidant
伍．礦物質minerals
礦物質作為身體調節劑發揮著重要作用。 茶含有大約 5-7% 的礦物質，主要是鉀 (K)、鈣 (Ca)、磷 (P) 和鎂 (Mg)，以及少量的錳 (Mn)、鋅 (Zn) 和銅 (Cu) ）。等對生物調節劑有益。氟氟預防蛀牙。(Potassium, calcium, phosphorus,manganese, Tea contains around 5-7% minerals, mainly potassium (K), calcium (Ca), phosphorus (P), and magnesium (Mg), as well as small quantities of manganese (Mn), zinc (Zn) and copper (Cu).etc.) good for Biological regulators. Fluorine氟Prevention of tooth decay
微量元素 trace elements
微量元素、鋁 (Al)、砷 (As)、鎘 (Cd)、鉻 (Cr)、銅 (Cu)、氟化物 (F) 錳 (Mn) 和鎳 (Ni) 的含量：鉻、鎘等等。trace elements, levels of aluminium (Al), arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), fluoride (F) manganese (Mn), and nickel (Ni) bad: chromium, cadmium, etc。
沖泡茶的咖啡因含量約為 0.01-0.02%。這相當於每杯茶含有約 15-30mg 咖啡因。相當溫和。其原因是茶氨酸的作用是限制咖啡因的興奮作用。由於這種特性，潛在的戲劇性興奮作用被轉化為溫和的作用。這可以被視為茶的優良天然屬性之一。The caffeine content of infused tea beverage is approximately 0.01-0.02%. This translates to approximately 15-30mg of caffeine per cup of tea consumed. Although this amount of caffeine should result in a very strong stimulant effect, in fact, the stimulant effect is quite gentle. The reason for this is that theanine acts to limit the stimulant effect of caffeine. Thanks to this property, a potentially dramatic stimulant effect is instead transformed into a moderate effect. This may be regarded as one of the excellent natural attributes of tea.
.在動物實驗中，茶氨酸顯示出抑制高血壓和保護中樞神經系統細胞的特性。對攝入茶氨酸的人的腦電波的測量顯示，α 波會增加（根據 ITO EN 中央研究所的研究），尤其是在一個人處於放鬆狀態時產生的。In experiments on animals, theanine has shown properties for suppressing high blood pressure and protecting central nervous system cells. Measurements of the brain waves of people who have consumed theanine reveal that there is an increase in α-waves (according to research by the ITO EN Central Research Institute), which are produced particularly when a person is in a relaxed state.Vitamins
Vitamins have various effects on the human body. Although vitamins are essential nutrients, they cannot be produced within the body. Regularly drinking green tea, which is full of vitamins, is good for your health.
Vitamins, along with saccharides, lipids, proteins and minerals, are one of the five primary nutrients used by the body. Although vitamins are essential nutrients, they cannot be produced within the human body, and must be acquired through food.
There are 13 types of vitamins, which are classified into water-soluble vitamins, which dissolve in water, and fat-soluble vitamins, which only dissolve in fat. A deficiency in even one of these 13 vitamins can result in skin disorders, numbness in the hands and feet, sluggishness and fatigue.
Green tea is known for having more vitamins in higher concentrations than other foods, and this fact alone makes tea a superior beverage. Many types of oolong and black tea contain few vitamins, with Vitamin C and other vitamins mostly lost during the production process.Vitamin B2
Vitamin B2 is essential for regular development. A deficiency in Vitamin B2 can result in cracked and red lips and inflammation of the mouth and tongue. One hundred grams of Sencha includes around 1.4mg of Vitamin B2, more than 4 times that of parsley, spinach and Jew's marrow, which have some of the highest concentrations among foods.
Vitamin C
Vitamin C is a necessary nutrient in the production of collagen. Vitamin C deficiency results in lost formation of collagen fibers, weakening vascular walls and causing scurvy. Vitamin C also acts as an antioxidant and is believed to play an important role in the prevention of lifestyle-related diseases such as cancer.
Sencha contains the most Vitamin C of any tea, around 1.5 times that of red peppers, which have one of the highest concentrations among vegetables. In contrast, oolong tea contains very little Vitamin C and black tea contains none at all.Folic Acid
The nutrient folic acid assists in the formation of red blood cells, and pregnant mothers are recommended to take it as it acts to prevent the onset of fetal neural tube defects (NTD). Its relationship to the prevention of arterial sclerosis, colon cancer, dementia and Alzheimer's Disease is also becoming clear, making it the most studied vitamin in recent years. Green tea (Matcha and Sencha) contains more than five times the folic acid of spinach or parsley, and around the same amount as dried seaweed, which has one of the highest concentrations of any food. Black tea contains only a small amount of folic acid.
β-carotene
β-carotene is absorbed through the intestinal walls and is then converted mainly by the liver to Vitamin A as necessary, in effect acting as the precursor of Vitamin A (pro-Vitamin A). Vitamin A aids in the maintenance of night vision, and among teas β-carotene is found in particularly high quantities in Matcha, which contains five times the β-carotene of carrots.
Vitamin E
Vitamin E has been shown to act as an antioxidant that works to protect lipids within the body from oxidizing. Cells are made up of fat-soluble and water-soluble parts, and Vitamin E works in the fat-soluble part of the cell.
Sencha contains around 32 times the Vitamin E found in spinach and around two times that found in chili peppers, and hardly any foods have it in higher concentration. However, as Vitamin E does not dissolve in water, it is best taken through powdered green tea or Matcha.Saponins and Other Components
Tea is effective in preventing tooth decay and high blood pressure, as well as bad breath and other health problems. This is due to the different components found in tea.
Saponins
Saponins are found in all teas, and result in the frothing seen in teas like Matcha. Tea leaves contain around 0.1% saponins, which give it its strong bitterness and astringency. Saponins have anti-fungal, anti-inflammatory, and anti-allergy properties and have been shown to lower blood pressure and prevent obesity and influenza (according to studies by the ITO EN Central Research Center).
Fluorine
Fluorine is found in large quantities in the plant Camellia japonica, and in general mature leaves contain more fluorine than younger leaves, with Bancha containing the most fluorine among teas. It forms the acid-resistant outer layer on the teeth's surface and is effective in preventing cavities.
γ-aminobutyric acid （GABA）
GABA is formed when raw leaves are left without oxygen. These are processed into dry tea leaves to make Gabalong tea.
GABA contains elements that have been reported in animal testing of Gabalong tea to reduce blood pressure.Minerals (Potassium, Calcium, Phosphorus, Manganese, etc.)
Minerals play an important role as bodily regulators. Tea contains around 5-7% minerals, mainly potassium (K), calcium (Ca), phosphorus (P), and magnesium (Mg), as well as small quantities of manganese (Mn), zinc (Zn) and copper (Cu).
Chlorophyll
Chlorophyll is the component that gives plants their green color and plays an important role in photosynthesis. In teas that have been grown using cover culture to block out most light, such as Gyokuro and Kabusecha, the tea tries to make the most of the limited light available, resulting in higher levels of chlorophyll. This results in the deep green color of Gyokuro and Kabusecha. The deodorizing effect of chlorophyll has led it to be used in chewing gum.
Fragrance Components
Tea contains an immense number of fragrance components, with around 200 in green tea and more than 300 in black tea. However, the essence, or "Seiyu" that makes up the tea's fragrance occurs in very small quantities, only around 0.005% in green tea and 0.02% in black tea.
Raw tea leaves contain very little fragrance, but when harvested, enzymes work to disperse the individual tea leaf components and release their fragrance. However with green tea, as the fermentation process is halted soon after harvest, the fragrance has little time to develop, and as much of the fragrance is released during the tea leaf production process, the tea is left with a very delicate fragrance.
The fragrance of teas is developed through the heating process, where the amino acids and saccharides react to the heat to form the tea's wonderful fragrance.
Vitamin U is also created during the heating process of Gyokuro, Tencha and high-grade Sencha. Vitamin U is a key ingredient in gastrointestinal drugs and is an effective against gastric ulcers. The distinctive "green laver aroma" of high-grade teas is created with the release of Vitamin U.
With Hojicha, many fragrance components are released during the roasting process, resulting in an aromatic taste. The fragrance components of oolong tea and black tea are created during the fermentation process following harvest. The fruity aroma of the tekkannon variety of oolong tea and the muscat aroma of darjeeling black tea, as well as the sweet rosy or fruity aroma of high-grade black teas, are all created in the fermentation process. The unique fragrance of fermented teas such as these is realized through high temperatures. This is why oolong tea and black tea are most delicious when enjoyed hot.
The fragrance of tea helps people to relax and relieve stress, making tea desirable as a sort of aroma therapy.https://www.itoen-global.com/allabout_greentea/components_benefit.html
陸：化學物質：甲基黄嘌呤/茶碱类methylxanthines (e.g., theophylline, caffeine, etc
although the methylxanthine content is much lower than in coffee and other caffeinated beverages) The caffeine content in tea is lower than that of coffee and does not have an abrupt effect. Prospective jitters and withdrawal symptoms are unlikely. .
Caffeine (Bitterness component in tea)
Caffeine
Drinking tea when tired from work or study can make a person feel refreshed. This is an effect of caffeine, which is present in tea. Although there is not a great difference in caffeine content depending on the period in which the tea is picked, such as between Ichibancha and Nibancha, similar to catechin and amino acid (theanine), there is a higher caffeine content in young shoots and mature leaves tend to contain less. Among teas that have been roasted at high temperature, such as Hojicha, the caffeine is sublimated (changed directly from a solid to a gaseous state) and is said to decrease.
The main effects of caffeine include increased alertness and a mild diuretic effect. Since caffeine has a stimulant effect on the central nervous system (CNS), it can ward off drowsiness and increase the capacity for mental or physical labor. If one consumes caffeine and then does a moderate amount of physical exercise, before the muscles' internal energy source (glucose or glycogen) is used, there is a phenomenon whereby fat is used as an energy source, thereby helping enhance stamina. Furthermore, tea is said to be effective for preventing hangovers. This is also an effect of caffeine, whereby alcohol is metabolized more rapidly. Historically, it is thought that tea has was adopted as a preferred drink by humans owing to the refreshing effects from caffeine.Effects:
Increases alertness
(decreases tiredness and drowsiness)
Increases stamina
Hangover prevention
Mild diureticII. psychological and social aspects of relaxation
1. blocking out external thoughts to truly experience the depth of a tea.
2. singular or complex memories, sounds, images
3. The social interaction of a tea tasting ceremony raise levels of seratonin in the brain
4. calming effects
5. the producing process: the leaf style and cultivar, the way it's processed, what mountain it's from, how the leaves were picked, what time of day they were picked...and that's before you even think about teaware or how to brew your leaves.
6. Terroir: providing a distinct taste through their unique soil and weather conditions.
https://verdanttea.com/how-to-taste-tea順式青葉醇
content in the tea is higher, which will have a strong grassy smell. After finishing, the temperature gradually rises, and the cis-green leaf alcohol in the tea volatilizes or transforms into trans-green leaf alcohol with high temperature. In addition, the temperature of the tea leaves degrades some simple aliphatic molecules to form a fresh fragrance.鮮葉未經殺青，茶葉中的順式青葉醇含量較高，會有濃重的青草氣味。經過殺青，溫度逐漸上升，茶葉中的順式青葉醇隨高溫揮發或轉變成反式青葉醇，再加上茶葉經過升溫，降解了一些簡單脂肪族分子，共同形成清新香型。
1. What is throat rhyme?
Throat rhyme, in simple terms, is the sensation that the tea soup brings to the throat after drinking tea, such as being moisturized and relieved of the dryness of tightness.
Therefore, the throat rhyme is most favored by tea lovers. For the more experienced old tea customers, the throat rhyme is an important condition for them to evaluate the quality of tea.
The throat rhyme of Pu'er tea can be divided into three aspects: sweet, moist and dry.
Most teas with strong throat rhyme are teas that are full of sweetness. In other words, only after satisfying the taste stimulation in the oral cavity, can the tea soup penetrate deep into the throat and even produce a feeling of heat in the esophagus and stomach.
The production of laryngeal rhyme is definitely related to the distribution of taste buds in our mouth or throat, but because the distribution of taste bud cells in each person is different, the degree of perception of laryngeal rhyme will also be different.
2. What are the performances of Pu'er tea in terms of throat rhyme?
After drinking the tea soup, it stays in the mouth for a while and then slowly swallows it, not eager to open the mouth. After waiting for the tea soup to reach the abdomen, concentrate on first feeling the aroma and taste of the tea soup in the mouth.
Focus on feeling whether there is sweetness, nourishment, and cooling in the throat. For example, after the tea soup slips through the throat, the tea aroma will still turn, and the throat will feel sweet, moisturizing, and refreshing. This is the performance of Pu'er tea with throat rhyme.
3. What is the value of throat rhyme?
Throat rhyme is very popular among tea lovers, especially tea lovers who attach great importance to the characteristics of throat rhyme. Because the tea with good throat rhyme is relatively high in quality.
The deeper the throat rhyme, the stronger the tea quality, the sweeter the tea taste, and the longer it takes to change the taste buds of the mouth. In this case, merchants usually increase the price of this type of tea. Therefore, tea with a good rhyme will undoubtedly add a bright spot to itself, but also increase its value!
Good Pu'er tea is mainly reflected in the throat rhyme, but what aspects of bad Pu'er tea are reflected in? Lock your throat?
4. What is choker?
Throat lock is the uncomfortable feeling of excessive dryness, difficulty swallowing, tightening, itching, pain and other discomforts in the throat after tasting tea.
"Locking the throat" is a very bad tea-drinking experience, and there must be a distinction between locking the throat and astringency.
The astringent properties dissipate quickly, and "throat lock" is a kind of pain. It will cause constant irritation to your throat and tongue, and it will not disappear for a long time.
5. There are six main reasons for Pu'er tea to lock the throat, and the resulting locks in the throat are different. Let's look at the reasons.
(1) Brewing method
If the water is poured too quickly, too high, and the water column is too thick when brewing tea, the brewed Pu'er raw tea is prone to have a strong taste. At this time, too much bitter substances in the tea will cause "throat lock". "Case.
(2) Squeezed tea is not awake
After the tea is pressed and peeled, the throat may be locked if the tea is not awakened by the proper time and environment.
(3) Warehousing environmental issues
High temperature and humidity or an unventilated environment may cause it. Or tasting tea without packaging and container, placed in the air, fast oxidation and oil consumption, the phenomenon of throat lock will occur.
(4) High temperature drying process
High-temperature drying of the finished product or deliberate baking and heating can also cause throat lock.
(5) The finished product is dried in the sun
The finished single plant is directly dried in the sun, or is packaged and dried before it is completely dried, which will cause the symptoms of lock throat. When making raw tea, the throat lock will disappear after a few years of aging.
(6), improper blending
Conflict in tea quality caused by the blending of tea areas can also cause a sense of lock in the throat. This kind of situation is relatively rare, and it only occurs in freshly made raw tea. After a few years of aging, the throat lock will disappear.
To sum up: the longer the tea drinking time and experience, the more sensitive our senses will be, and the more we can perceive the details in the tea soup. Pu-erh tea with good quality and rich endoplasm can not only retain the aroma and taste of the tea soup for a longer time. In the mouth, it can make the throat feel cool and deep, sweet and wide, or sweet and cool, making a pleasant tea-drinking experience.
https://inf.news/en/health/c8f65e5b0f7a2ee3612f31513cd476cd.html
https://www.itoen-global.com/allabout_greentea/components_benefit.html
Why big trees in the wild?
„Prickling, Tingling, Numbing
Ancient tea trees are all over 100 years old. Their ability to resist natural problems; diseases and infestations is high. This variety of tea tree has existed in this habitat for thousands of years. These trees are already extremely resilient and the environment in which they are growing has mostly been left in untouched. There is no need for tea farmers to use agro-chemicals. But where any such chemicals have been used it will likely take 7-10 years for the residues to abate sufficiently for the tea to be drinkable.“
Benefits of drinking cold brewed tea
1. After the tea is brewed cold, the release of tea tannins can be reduced, the bitterness and astringency can be reduced when drinking, and the taste of the tea can be increased.
2. The body temperature of a human lower than is higher than that of tea soup made from cold brewed tea leaves . The ketones酮類 with fragrance molecules will gradually volatilize after the tea soup reaches the mouth. It will be more scented and full of the whole mouth, and the throat rhyme 喉韻will be stronger.
3. Cold brewing can reduce the caffeine content of tea soup and slow down the stimulation of the stomach. Therefore, it is suitable for people with sensitive physique or weak stomach. Benefits of drinking cold brewed tea: As the rich protein catechins and their oxidative condensates in the tea are not destroyed and are completely diluted, drinking cold brewed tea is more thirst-quenching effect than other beverages during the hot summer. , And easy to make, you can do several things in one fell swoop.
Cold tea brewing method:
1. Prepare equipment: Jinxuan tea, cold boiled water (or mineral water), plastic bottles or kettles and other containers. 2. Take 1500cc of cold water and pour one-fifth of Jinxuan tea as the principle, then put it in the freezer to cool. 3. Any container can be used, mainly for pouring tea soup and tea leaves. 4. After about four or five hours, you can pour out and drink, the tea tastes sweet and delicious. 5. If you have not finished drinking, please put it in the freezer immediately. It will not ferment for about four or five days. 6. Leave the freezer without refrigerating, try to finish drinking within two hours, the taste will be poor after returning to temperature. 7. To flush back, pour out the tea soup, add some new tea leaves, and refrigerate. 8. Use Jinxuan tea that is roasted with a heavier or lighter fire to soak, it is sweet and creamy and has a better taste. This cold brew tea can be back-blended several times.
Tea recommendations
1. In the hot summer, drinking hot brewed tea may be more irritating. Drinking cold cold tea for self-drinking or hospitality to ensure that the guests and the host enjoy it, especially children who drink it healthily.
2. Cold brewing method, the "theophylline" (tannic acid, etc.) of tea is less damaged and less irritating.
3. When going out for sports or traveling, put cold brewed tea in the small freezer on the car (ice cubes are needed), drink it at any time, it really quenches thirst and heats up, and is convenient.
4. If there is no small freezer to keep the coolness, you can also put the tea in the freezer to freeze after the tea is fully unfolded, and drink while melting to ensure that the heart is cool and the spleen is open. Five, tea and health
農藥殘餘
Let me tell you first, it is not a problem of pesticide residues at all! Why is it not a problem of pesticide residues? Is it an escort again? Let us start with the "systemic pesticides" 系統性農藥and "contact pesticides"接觸性農藥 used in tea cultivation.
The so-called systemic pesticides, to put it simply, are "water-soluble" 水溶性pesticides, which absorb water by themselves through plants, so that the pesticides are fully and evenly distributed in the plant. Fortunately, the large areas of tea-growing countries in the world nowadays gradually do not use systemic pesticides, and Taiwan uses systemic pesticides very rarely. Furthermore, according to the tea brewing process, it should be diluted by at least 50-100 times. As long as the pesticide residues in the tea meet the regulatory standards, even if all water-soluble pesticides will dissolve in the tea soup, there is no health concern, and you really need to drink tea. When the amount exceeds the pesticide residue standard, I am afraid that you have to drink dozens of liters of tea soup. Drinking too much water has caused water poisoning long before the pesticide poisoning.
Let's talk about "contact pesticides", which are fat-soluble drugs, that is, the type of drugs that are not easily washed away and dissolved by water. When using this type of pesticides, surfactants are added to help the pesticides dissolve in water to facilitate spraying operations, but after spraying on the plants, the aforementioned two will degrade first, allowing the pesticides to adhere to the tea leaves, so that they will not be rained. And loss, and achieve the effect of pest control. So why are we not drunk by the pesticides left on the tea? Because of the "fat-soluble"脂溶性 characteristics of contact pesticides, the pesticides are extremely inclined to stay on the tea leaves instead of in the tea soup. Therefore, unless the tea leaves (tea powder, matcha powder, etc.) are eaten directly, it is extremely difficult for the pesticides to dissolve from the surface of the tea. In the tea soup.
Since the first brewed tea is not directly related to whether it will drink the pesticides, should the "first brewed tea" be discarded after all?
From the perspective of the tea production process, many traditional tea farmers often work toplessly and barefoot during the sunlight withering process of making fermented tea, and they may be exposed to the air for a short time before the loose tea is packaged. Dust and environmental pollutants. Although these possible pollutions seem to be nonexistent, some pollutants cannot be decomposed in the high-temperature drying process (such as inorganic ash, organic matter with high cracking temperature). Although the above factors exist, they are not The health impact is minimal. In retrospect, discarding the first brewed tea without drinking it is purely from the courtesy of the brewer to the tea taster. There is no scientific basis in terms of the quality of the tea soup or food safety.
If discussing from the tea steeping process, pre-rinsing with hot water for a short time (within 30 seconds) will actually help the tea stretch, but for high-quality tea, it is a pity to discard the first brew for no reason, whether it is black tea or Oolong tea or green tea, the first brew usually has the highest aroma and nutrient content, the second and third brews can fully show the essence of the tea and give the tea a deeper flavor, but it does not have the rich and nutritious aroma of the first bubble. Therefore, some tea lovers who are addicted to tea will enjoy the first brew in combination with the second and third brews.
Therefore, the overall conclusion is that it is not recommended to discard the first brew tea, so as not to waste the delicious first bubble tea without scientific basis, and also disappoint the good tea made by the tea farmers.
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