What factors can affect the taste of tea?
Tea, as one of the three major beverages in the world, has a rich and diverse taste, which can be fresh, mellow, or sweet, and contains many complex factors behind it. The taste of a cup of tea upon entering is a crystallization of the interweaving of nature and human wisdom, deeply influenced by various factors such as tea variety, growth environment, picking and processing, storage conditions, and brewing methods.
Tea varieties: the cornerstone of taste
The variety of tea is the fundamental factor determining its taste. Different varieties of tea trees, due to their genetic differences, create unique flavors. Take Biluochun and Longjing in green tea as examples. Biluochun is curled into a snail, covered in hair, with a strong aroma of flowers and fruits, and tastes fresh and mellow; Longjing is flat and smooth, with a tender green color, significant bean aroma, and a fresh and refreshing taste. Qimen black tea, a type of black tea, has a unique "Qimen aroma" that resembles flowers, fruits, and honey, with a rich and mellow taste; Zhengshan Xiaozhong has a unique aroma of pine smoke and longan soup. The Tie Guan Yin in oolong tea has a high and long-lasting orchid fragrance, and a rich and sweet taste; The Dahongpao in Wuyi rock tea has a distinct rock flavor and a rich aroma. The distinct differences in aroma and taste among these different varieties of tea fully demonstrate the decisive role of variety in taste.
Growing environment: endowing tea with unique flavor
Soil: The texture, fertility, and acidity of soil have a profound impact on the quality of tea. Tea trees are suitable to grow in slightly acidic soil, like the Danxia landform of Mount Wuyi Mountain. The soil is rich in minerals, and the rock tea bred has a unique "rock charm". The fertile soil provides abundant nutrients for tea trees, promoting a richer taste of tea.
Altitude: Altitude affects the taste of tea. At higher altitudes, with low temperatures and large temperature differences between day and night, tea trees grow slowly. Nutrients such as amino acids accumulate in tea leaves, resulting in a fresher and richer taste with a rich aroma, such as high-altitude oolong. The high-altitude environment endows it with a unique and mellow aroma and flavor.
Climate: Climate conditions are equally critical. A warm, humid, well lit, and rainy environment is conducive to the growth and nutrient accumulation of tea trees. Excessive light exposure can cause tea leaves to become bitter and bitter; Excessive rainfall may result in a weak taste. For example, the specific climate in Yunnan Pu'er tea producing areas has created a rich variety of taste levels for Pu'er tea.
Picking and Processing: The Key to Shaping the Taste of Tea
Picking time and standards
Picking time: The taste of tea leaves picked in different seasons varies. Spring tea undergoes winter rest and recuperation, with plump buds and leaves, rich nutrients, and a fresh, refreshing, and mellow taste; Summer tea grows quickly, has a high content of tea polyphenols, and has a bitter taste; Autumn tea has a high aroma, but its taste is not as mellow as spring tea.
Picking standards: The picking standards for buds and leaves affect the taste. White hair silver needles made from single buds, fresh and fragrant; Bi Luo Chun, Tie Guan Yin, etc. made with one bud and one leaf or one bud and two leaves have a richer and fuller taste.
Processing technology
Fermentation degree: Fermentation is an important link that affects the taste. Unfermented green tea retains a large amount of natural substances and has a fresh and refreshing taste; Fully fermented black tea undergoes oxidation and polymerization of tea polyphenols to form theaflavins, thearubigins, etc. It has a rich and mellow taste and a sweet and fragrant aroma; Half fermented oolong tea combines the fragrance of green tea with the richness of black tea.
Killing methods: There are various ways to kill, such as stir frying, steaming, and baking, each with its own characteristics. Stir fried green tea is like Longjing, with a long-lasting aroma and a rich and mellow taste; Steamed green tea is like Enshi Yulu, with a unique "green bean aroma" and a fresh, mellow and sweet taste.
Degree of rolling: Moderate rolling breaks the cell walls of tea leaves, allowing for better dissolution of substances such as tea polyphenols and caffeine, increasing the concentration and richness of the tea soup. However, excessive rolling can lead to excessive bitterness.
Storage conditions: Ensuring the continuity of tea taste
Temperature: Temperature has a significant impact on the taste of tea. Excessive temperature accelerates oxidation and deterioration, leading to a deterioration in taste; Low temperature may also affect the quality and flavor. Green tea and other tender teas are suitable for storage at low temperatures (0-5 ℃) to maintain freshness and freshness.
Humidity: If the environmental humidity is too high, tea leaves are prone to moisture, mold, produce odors, and damage the taste. Tea should be stored in a dry environment, with a relative humidity preferably controlled below 60%.
Light: Light accelerates the degradation of chlorophyll, causing the color of tea to turn yellow, promoting oxidation reactions, and affecting taste and aroma. Therefore, tea should be stored away from light.
Brewing method: the art of releasing the taste of tea leaves
Water temperature: Different tea leaves are suitable for different water temperatures. Green tea should be brewed at a water temperature of around 80 ℃. If the water temperature is too high, it can easily scald the tea leaves and cause bitterness; Black tea, black tea, etc. can be brewed with boiling water at 100 ℃ to fully stimulate the aroma and taste.
Tea dosage: The amount of tea poured affects the concentration and taste of the tea soup. Excessive tea infusion results in a rich and bitter tea soup; Too little makes the taste weak. When brewing oolong tea, the amount of tea added is generally one-third to one-half of the capacity of the teapot.
Soaking time: If the soaking time is too long, tea polyphenols and caffeine will dissolve excessively, and the tea soup will be bitter; If it is too short, the aroma and taste cannot be fully released. When brewing white tea, the first steeping time is usually 3-5 minutes.
The taste of tea is a complex and intricate system, influenced by multiple factors. From variety to growth environment, from picking and processing to storage and brewing, every step plays an important role in the formation of tea taste. Understanding these factors can help us better taste tea, and also enable us to select and brew tea according to our own preferences, accurately control the process, and brew a cup of tea soup with excellent taste, fully enjoying the wonderful flavor of tea leaves.