Bitterness:
The bitter substances of tea are mainly composed of caffeine, anthocyanins and tea saponin. Among them, caffeine is the most abundant alkaloid in tea, generally between 1% and 5%. It is the main flavoring substance responsible for the bitterness of tea soup.
The caffeine content in tea varies depending on the variety and part of the tea tree. Generally speaking, the caffeine content of large-leaf tea trees is relatively high, and the content of delicate tea leaves is higher than that of thick and old tea leaves. Summer tea has a higher content than spring tea.
The content of caffeine in water extract is about 4%, but it is volatile when exposed to heat. The amount of caffeine shows a significant downward trend during multiple brewing processes. It has the functions of stimulating the central nervous system, strengthening the heart, diuresis, and aiding digestion.
Umami：
The umami flavor in tea soup is mainly due to free amino acids, and there are more than 20 kinds of free amino acids in fresh leaves. However, various amino acids have specific tastes, not all of which are umami, but also sweet, salty, sour or bitter.
Among them, the main ones responsible for the umami flavor are theanine, glutamic acid, glutamine, aspartic acid, asparagine, etc. In particular, tea's unique theanine can relieve the bitter taste of caffeine and tea, giving it a fresh and refreshing taste.
Generally speaking, the more vellus hair the tea leaves have, the higher the amino acid content tends to be. Amino acids not only make tea soup more refreshing, but also...can neutralize the stimulating effect of caffeine, making people more calm and able to concentrate.
Sweetness：
The soluble sugars in tea are the main flavor substances responsible for the sweetness of tea soup, specifically the soluble sugars such as monosaccharides and disaccharides contained in tea. The sugar content in tea is not high, accounting for 20% to 25% of the total dry matter.
Sweetness is not the main taste of tea, but due to the different perception thresholds of human taste organs for sweet and bitter tastes, as well as the perception positions of the same taste. The small amount of sugar in the tea soup creates a strong contrast after people feel the slight bitterness.
The sweetness harmonizes the bitterness and astringency in the tea soup. The synergy between the two brings about the pleasant feeling of first bitterness and then sweetness, and finally the bitterness and the sweetness. In addition, soluble fruit acids are viscous and can increase the concentration of tea soup, making the tea soup richer and more layered.
Astringent taste：
The astringent taste in the mouth when drinking tea refers to the astringent irritation produced by the substances in the tea soup on the oral cavity. It is mainly caused by polyphenols in tea, such as catechins, flavonoids, anthocyanins and other substances.
Among them, catechin is the most important substance that constitutes the astringency of tea soup. Catechin has strong astringent properties, making the mouth feel dry and constricted. It is also the main substance that promotes the recovery of tea soup.
Polyphenols account for 10% to 40% of the water extract in tea soup. The amount of polyphenols precipitated is closely related to the tea brewing temperature. Boiling water will increase the precipitation of catechins, making the tea more astringent.
Sour taste:
The sourness of tea soup mainly comes from the various organic acids contained in tea, which can reach up to 3% of the dry matter, mainly including citric acid, malic acid, gallic acid, ascorbic acid, fatty acids, oxalic acid, etc.
After processing, most of the acids in tea undergo esterification reactions with other substances such as alcohols. Appropriate sourness can weaken the bitterness of the tea soup to a certain extent, harmonize the flavor of the tea soup, and increase the layering.
To sum up, the five flavors of a cup of tea are actually the result of the comprehensive action of various nourishing substances. Only the various flavor substances in the tea leaves can achieve a kind of coordination and balance. Sixth, it is a good cup of tea.
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