Good to Drink Sprout?

In the process of drinking tea on weekdays, we always hear buds, one bud and one leaf, one bud and two leaves, one bud and three leaves. Then, in what ways do these different grades of fresh leaves affect our daily tea consumption?

Fresh leaf classification: tenderness of bud leaves

The greater the ratio of bud to leaf, the higher the tenderness of the tea. The difference in tenderness of the picking will mainly affect the internal components of the tea. The subtle differences between these ingredients are also one of the reasons for the different tastes and different effects of tea.

Material content of various parts of fresh leaves.

In general, the content of alkaloids, tea polyphenols, amino acids and other 

substances in fresh leaves will decrease with the tenderness of new shoots. 

In addition to affecting the taste of tea soup, these substances also determine

 the efficacy of tea:

• Alkaloids • Main performance: bitterness

Alkaloids, also known as purines, are the main reason why our drinking tea can

 resist fatigue. The main reason is that alkaloids can excite the central nervous

 system. The reason why sometimes the heartbeat will accelerate after 

drinking raw tea, and even the "tea drunk" occurs because of the alkaloids. It 

can excite the heart muscle, increase the heart rate and heart rate, and also 

increase blood vessels and blood flow. However, after long-term intake, the 

human body will have a certain tolerance, and the impact on the body will 

gradually decrease.

When brewing, the solubility of alkaloids increases with the increase of water 

temperature, and it will be leached in a large amount in the first bubble. 

Therefore, if you want to feel the taste of new tea and worry about the tea 

friends who can't stand the stomach, try to avoid drinking the first two bubbles.

 Greatly reduce the stimulation of alkaloids to the stomach.

• Tea polyphenols • Main performance: bitterness

Tea polyphenols, the main performance in the taste is bitter, but also has many

 pharmacological functions on the human body. Polyphenols can scavenge 

free radicals, achieve anti-oxidation, reduce low-density lipoprotein, 

cholesterol, regulate blood vessel wall permeability, and prevent 

cardiovascular and cerebrovascular diseases. In addition, polyphenolic 

substances have a broad spectrum of antibacterial properties, have strong 

antibacterial ability, can be effective at lower concentrations, and tea 

polyphenols do not cause bacterial resistance when antibacterial.

As far as the content of tea polyphenols is concerned, the content of tea 

polyphenols in the leaves gradually decreases with the decrease of leaf 

tenderness after the first leaves are slightly lower than the first leaves.

• Amino acid substances • Main performance: freshness

Amino acid substances are very refreshing in taste. Generally speaking, amino

 acids are higher in buds and first leaves, and gradually decrease in content 

from the second leaves. This is why we usually drink tea with a lot of fresh 

buds.

The most important amino acid in tea is L-theanine, which is the most special 

amino acid in tea. It has a sedative effect on pharmacological functions, and 

can effectively inhibit the excitability caused by caffeine. It can also cause the 

neurotransmitter dopamine. Changes, while protecting the brain's nerve cells.

 The higher the tenderness, the better the quality? For Pu'er tea, the higher the

 tenderness is, the better the taste is.

In the slightly more mature stems, fat-soluble pigments and carbohydrates will

 increase, and these substances will improve the aroma and soup in the 

post-processing. When the tenderness is too high, these substances are 

reduced, so that the basic substances forming the aroma and the thickness of

 the tea soup are reduced, resulting in a lack of aroma and a reduced 

thickness of the soup.

Therefore, in the stems of slightly lower tenderness, the bitterness of the tea 

soup is greatly neutralized by the hydrolysis of the polysaccharide due to an 

increase in the content of the polysaccharide (if the gum substance, tea 

polysaccharide, etc.).

The difference in tenderness of picking fresh leaves not only affects the taste 

of tea soup, but also affects the efficacy of tea. Reasonable tenderness is not

 only conducive to improving the quality of tea, but also helps to enhance the 

taste of tea and enhance the health benefits of tea.

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