Tea soup color of black tea the more red, the better?

black tea

Tea soup color of black tea the more red, the better?

Autumn, with some dry air, has slowly come. This season is suitable for drinking a cup of black tea, the characteristics of red soup and red leaves, giving people a warm feeling.

However, when drinking black tea, do you have this kind of doubt: Why is black tea “red”, is it the more red, the better?

Just as the freshness of green tea is related to the ratio of phenol to ammonia, the quality of black tea soup is related to the ratio of theaflavins, thearubigins and tea brown pigment!

Why black tea is “red”?

Black tea is a whole fermented tea, which is refined by a series of processes such as withering, simmering, cutting, fermentation and drying.

black tea

During the processing, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical composition of the fresh leaves changed greatly. The tea polyphenols decreased by more than 90%, and new ingredients such as theaflavins and thearubigins were produced. These various pigment substances make the fresh leaves of tea from the original green color into black tea with “red soup red leaves”.

Black tea the more red, the better?

Is the more theaflavins and thearubigins, the more red the color of the black tea, the better the quality of the black tea?

In fact, it is not that the quality of international black tea not only requires the soup color to be “red”, but also “bright”. The taste should be strong, strong and fresh. Under natural light, the contact surface of the tea soup and the cup has a “golden circle”.

black tea

The water-soluble oxidation products of polyphenols are mainly theaflavins, thearubigins and tea brown pigment, and their different contents determine the “redness” and “lightness” of the black tea soup.

Theaflavin decided to “bright”

Theaflavin, orange-yellow or orange-red, has a spicy and strong astringent pigment. It is the main component of black tea “bright”, an important component of the intensity and freshness of the soup, and also a “golden circle” for the formation of tea soup. The main substance.

Theaflavin is closely related to the color of black tea. The lower the content, the worse the brightness of the soup color, and the better, the golden yellow.

Theaflavin is not only an important quality component of black tea, but also has anti-oxidation, and can also be combined with cholesterol in the intestine to form insoluble matter, excreted from the body, and reduce the cholesterol content in the blood. It is called “soft gold” in tea.

Thearubigins decision “red”

The safflor is the most phenolic oxidation product in black tea, accounting for 5% to 27% of the total dry matter of black tea. Because theaflavins are oxidized by coupling to form thearubigin, and many secondary oxidations form thearubigin.

Its color is brownish red, it is the main component of black tea tea soup “red”, and it is also an important substance of soup flavor concentration and strength, but it is not as irritating as theaflavin, it has strong astringency and tastes sweet and mellow.

However, the content of thearubigin is not as high as possible, and its content is too high to detract from the quality, so that the taste of the tea is light, the color of the soup is dark, and the content is too low, and the tea is not rich in red.

Tea brown pigment determines “dark”

Tea brown pigment is a very complex compound that can be divided into dialysis and non-dialysis. Its color is dark brown, the taste is dull and slightly sweet.

Tea brown pigment is formed by oxidative polymerization of theaflavins and thearubigins. When the fermentation is excessive, the theaflavins and thearubigins are oxidized and polymerized, the content is reduced, and the content of the tea brown pigment is increased, which will make the soup color dark.

Therefore, too much tea brown pigment content will be detrimental to the quality of black tea. The higher the content, the darker the tea soup, and the darker the tea base will be.

When the content of theaflavins and thearubigin is high, the tea brown pigment is less, the quality of the black tea tea soup is excellent; if the content of theaflavin is small, the brightness will be worse; the amount of the tea red pigment is less, the redness is weaker, and the fermentation is insufficient; There is more tea brown pigment, and the tea soup will be red and dark, which means that this tea is over-fermented.

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