Iceland tea is already the “leader” of public opinion in
Yunnan tea mountain. What made Iceland tea a representative of Lincang
Shuangjiang Treasury in just a few years? After market research, what I heard
most is "Icelandic flavor", so what is "Icelandic flavor"?
Let's summarize.
1.Sweet.
The characteristic of Yunnan big leaf tea is bitterness. As a member of the large-leaf species family, the larvae species are also heavy. Iceland's old village is used as the cradle of larvae species. So where does its bitterness go? At this time, many tea friends proposed the word "transfer", and the bitterness "turned" quickly! It turns out that Icelandic tea is not bitter but the bitterness "melts" quickly in the cavity. Review of chemistry knowledge: Under certain conditions, the smaller the molecule, the faster the material will decompose.
From a chemical perspective, the sweetness of Icelandic tea: There are two main types of sweet substances: sugars, natural nitrogen compounds and amino acids. Carbohydrates: There are three main forms of sugar in tea: free (soluble), bound (hydrolysable to usability by hydrolase), and insoluble (fiber bundle, starch, lignin, pectin) . Soluble sugar (including the part of the bound state after hydrolysis in the tea making process) is the main source of sweetness in tea soup.
2.Watering and returning to sweetness.
Health rebirth is a whole-hearted experience of people drinking tea. The speed of sacrifice is a bodily sensitivity experience. Now we will study the taste in Icelandic tea soup.
Astringency: The main ingredient is polyphenols.
Sweetness: The main ingredients are soluble sugar and some amino acids.
Bitterness: The main ingredients are caffeine, theophylline, anthocyanins, and tea saponin.
Tea feeling memory is the basic skill of tea drinkers. "Astringency into waters, bitter into sweetness" is the basic feeling of tea drinkers.
3.Aroma.
The aroma components of tea are mainly in the main veins of tea stalks and young leaves, and the amino acids in young stalks are higher than those in young leaves. The vascular bundle in the stalk is the main conducting tissue for nutrients and aroma. Most of the substances contained in it are water-soluble. During the processing of tea, the aroma is transferred from the stalk to the leaves with water evaporation. Combined with the effective substances of the leaves to transform and form higher and stronger aroma quality.
Therefore, aroma is the most unstable factor in tea processing. For example, the chef is the soul of a restaurant, the tea processor determines the aroma of tea, and the final decision of the aroma of Iceland tea lies in the processing technology.
1.Sweet.
The characteristic of Yunnan big leaf tea is bitterness. As a member of the large-leaf species family, the larvae species are also heavy. Iceland's old village is used as the cradle of larvae species. So where does its bitterness go? At this time, many tea friends proposed the word "transfer", and the bitterness "turned" quickly! It turns out that Icelandic tea is not bitter but the bitterness "melts" quickly in the cavity. Review of chemistry knowledge: Under certain conditions, the smaller the molecule, the faster the material will decompose.
From a chemical perspective, the sweetness of Icelandic tea: There are two main types of sweet substances: sugars, natural nitrogen compounds and amino acids. Carbohydrates: There are three main forms of sugar in tea: free (soluble), bound (hydrolysable to usability by hydrolase), and insoluble (fiber bundle, starch, lignin, pectin) . Soluble sugar (including the part of the bound state after hydrolysis in the tea making process) is the main source of sweetness in tea soup.
2.Watering and returning to sweetness.
Health rebirth is a whole-hearted experience of people drinking tea. The speed of sacrifice is a bodily sensitivity experience. Now we will study the taste in Icelandic tea soup.
Astringency: The main ingredient is polyphenols.
Sweetness: The main ingredients are soluble sugar and some amino acids.
Bitterness: The main ingredients are caffeine, theophylline, anthocyanins, and tea saponin.
Tea feeling memory is the basic skill of tea drinkers. "Astringency into waters, bitter into sweetness" is the basic feeling of tea drinkers.
3.Aroma.
The aroma components of tea are mainly in the main veins of tea stalks and young leaves, and the amino acids in young stalks are higher than those in young leaves. The vascular bundle in the stalk is the main conducting tissue for nutrients and aroma. Most of the substances contained in it are water-soluble. During the processing of tea, the aroma is transferred from the stalk to the leaves with water evaporation. Combined with the effective substances of the leaves to transform and form higher and stronger aroma quality.
Therefore, aroma is the most unstable factor in tea processing. For example, the chef is the soul of a restaurant, the tea processor determines the aroma of tea, and the final decision of the aroma of Iceland tea lies in the processing technology.
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