What is Gan Hui? Gan Hui is a kind of sensory taste formed by the change of the proportion of bitterness and sweetness. The entrance is bitter and slightly sweet, with bitterness first, but slowly aftertaste in the mouth. With the passage of time, sweetness surpassed bitterness until the end. Many people like drinking tea, because tea has a dramatic change.
If you want to know the reason why tea is sweet, you must first understand what substances are in tea soup. The taste of tea is a multi-flavor complex formed by various substances, so the feeling of tea can be divided into four types: "astringent, bitter, fresh and sweet".
First of all, astringency is the original taste of tea, because tea contains polyphenols composed of catechins and flavonoids, and the taste formed by polyphenols is astringent. The content of polyphenols in fresh tea is the highest, reaching 18%-36%, so polyphenols precipitate the most when making tea, which becomes the decisive factor for the taste of tea soup.
Secondly, tea is bitter because it contains caffeine, theanine, theobromine, catechin, tea saponin and other substances. The combination of these substances will prevent other substances in tea from combining with protein, which is beneficial to improve the mellow feeling of tea soup and reduce the bitterness. This is the reason why black tea is mellow.
Furthermore, it is the amino acids in tea that determine the freshness of tea, including theanine, glutamic acid and other substances. Amino acids are good for the human body, so drinking tea can keep you healthy. The higher the amino acid content in tea, the less bitter it will be, and the more fresh and sweet it will be.
Finally, the sweetness of drinking tea is mainly attributed to soluble sugars such as monosaccharide and disaccharide in tea soup. The higher the content of these sugars, the sweeter the taste of tea, which is one of the reasons why tea is sweet.
Knowing the substances in tea soup, let's analyze why drinking tea will be sweet. Besides the function of sugar in tea soup, there are two other versions.
The first argument is that the sweetness after drinking tea is mainly the astringency transformation process caused by the combination of tea polyphenols and protein. Tea polyphenols in tea combine with protein to form an impermeable film, which makes the local muscles of the mouth contract and form an astringent taste. When the membrane is broken, the oral muscles will recover, and the effect of returning to sweetness and promoting fluid production will appear.
The second view is that the reason why tea is sweet is a "contrast effect". Sweet and bitter are relative feelings. Tea is bitter at first, but our taste will gradually adapt to this taste. As time goes by, the bitterness will gradually dissipate, but our senses still retain the illusion of bitterness just now, so we will feel sweet. It's like a well water. We thought it was warm in winter and cool in summer, but the temperature of well water never changed. When you drink a cup of bitter gourd juice and a cup of boiled water, you will feel that boiled water seems sweet.
Generally speaking, people's sensitivity to taste and tolerance to bitterness are different, so we can't simply judge the quality of tea by whether it is sweet or not. We can only say that the strength and durability of tea is one of the criteria for judging good tea. But no matter whether the quality of tea is good or not, it will not affect the pursuit of "sweet and sour" when tea lovers taste tea. Information provided by Tamingda Pavilion in West Fu Lin. com