The reason why the taste and color of Darjeeling spring tea is similar to that of green tea oolong tea
The process of withering and picking is hard, but the freshly picked tea tastes as bitter as the picking process, like bitter grass. Its hundreds of flavors didn't appear until the tea maker extracted them. These smells are present in the plant to protect it from attack. The first line of defense appeared after the leaves were picked. After being cut off from the root, the leaves begin to lose water and nutrients. In order to feed themselves, the leaves break down starch into glucose and proteins into amino acids. Scientists believe that leaves also convert fatty acids into aromatic compounds to remind other parts of the plant that they are in trouble. These alarms are the first taste, and in a process known as "withering" or dehydration, tea makers soften the leaves. The longer the leaves wither, the more aroma the final tea will produce. Green tea will only wither in the short distance from the field to the factory, just long enough to produce some lemon-flavored linalool and hexanol. Oolong tea and black tea withered longer.
Assam CTC tea is one of the least aromatic black teas because of its short withering time and the high humidity in tropical Assam, which makes it almost impossible to dehydrate. In contrast, alpine oolong tea, Darjeeling spring-picked tea and some tall Ceylon will wither for a few more hours-not only to stimulate aroma, but also to dry leaves and concentrate compounds. After such a long time, fatty acids continue to degrade into more aromatic compounds, such as geraniol scented by geraniums and methyl jasmonate scented with jasmine flowers. Methyl salicylate, an aromatic compound, gives Wuwa Uva Highland Ceylon black tea a unique mint flavor. In addition to fatty acid degradation, in black and dark oolong tea, pigment carotene begins to degrade into aromatic compounds ionone, Damascus ketone and Damascus ketone, forming a delicious fruity aroma reminiscent of apricots, peaches and honey. The fragrance of withered tea is unparalleled-the fresh scent of flowers is far more vibrant than that of brewed tea. Like the tea merchant's perfume counter, the harvest tea factory exudes the aroma of lemon, jasmine and apricot. It's a pleasure to have a drink.
- Prev
There are many food safety problems in tea! There is a big spider "True Spider Milk Tea" in the milk lid sub-package.
Remember the tea dish that became a hot search on Weibo on September 30 because it used out-of-date raw materials and revised the expiration date of food many times? He went on a hot search again, this time also because of food safety. The codeworker will first take you to review the previous story. On September 30th, the insider picket bureau of Weibo's original video blogger issued
- Next
What does it mean to kill in the production process of duck shit incense single fir? How to kill tea leaves to share the principle?
When the green tea manufacturer retains the tea to keep it green, all aroma activities that take place during the withering stage of the tea will cease. In the world of fruits and vegetables, this reaction, known as enzymatic browning, affects many foods, including bananas, avocados, potatoes and apples. If you cut the potato, in a few minutes, outside
Related
- Be vigilant! Tims employees trick customers into applying for credit cards!
- Tie your hands and put them on display! The video of Gu Ming migrant workers playing a stalk attracted public outrage!
- Can orange peel be used to make coffee? How to make an orange filter cup? Is citrus peel good with special hand-brewed?
- Where is Robsta's hometown? Which countries are Robusta mainly produced in?
- ICO August coffee report: Robusta prices rise to record high
- Encountered the strongest typhoon in 1975! No one can stop Shanghainese from drinking coffee!
- Ruixing Coffee and China Tennis Co., Ltd. are jointly branded, and surrounding products have been caught in a plagiarism storm!
- What kind of coffee is Coffee Queen? What kind of beans does Kona coffee belong to? Arabica, the queen of global coffee
- How to brew coffee correctly? The difference between one-step flow and three-step flow of hand-brewed coffee What impact does the way hand-brewed coffee brew brew have on the flavor of coffee?
- The drink formula is reversed! Buy coffee and get half a cup of apples?!