Tea tasting is an art and a culture. A good cup of tea not only has a rich aroma and a sweet taste but also leaves a lasting impression. However, some teas can be bitter and astringent, affecting the tea-tasting experience. So, why are teas bitter and astringent? Let's explore the scientific mysteries behind it today.
Sources of Bitterness and Astringency in Tea
The bitterness and astringency in tea mainly come from the following substances:
- Tea Polyphenols: Tea polyphenols are abundant antioxidants in tea with astringent properties. They bind with salivary proteins in the mouth, creating a bitter and astringent sensation. Different types of tea polyphenols have varying degrees of astringency. For example, catechin-type polyphenols have a stronger astringency, while flavonoid-type polyphenols have a milder astringency.
- Caffeine: Caffeine is a central nervous system stimulant with a bitter taste. Its content varies depending on the variety of tea, growing environment, and harvesting season. Generally, spring tea has lower caffeine content, while summer tea has higher caffeine content.
- Amino Acids: Amino acids in tea, such as theanine and glutamic acid, also contribute to a certain degree of bitterness.
Factors Influencing Bitterness and Astringency in Tea
In addition to the inherent components of the tea itself, the brewing method also affects the bitterness and astringency. The following factors can make tea more bitter and astringent:
- High Water Temperature: The higher the water temperature, the easier it is for the bitter and astringent compounds in the tea to dissolve. Therefore, when brewing tea, it's important to control the water temperature, generally around 80-90°C being ideal.
- Long Steeping Time: The longer the steeping time, the more bitter and astringent compounds dissolve. Therefore, when brewing tea, it's important to control the steeping time, usually about 3-5 minutes being ideal.
- Excessive Amount of Tea Leaves: Using too much tea can also result in a bitter brew. Therefore, when brewing tea, it's important to adjust the amount of tea based on the type of tea and personal taste.
How to Reduce Bitterness and Astringency in Tea
- Select Less Bitter Teas: Different types of teas vary greatly in their bitterness and astringency. For example, white tea and black tea have milder bitterness and astringency, while green tea and Pu-erh tea have stronger bitterness and astringency.
- Control Water Temperature and Steeping Time: When brewing tea, it's important to control the water temperature and steeping time to avoid high temperatures or excessively long steeping times.
- Adjust the Amount of Tea Leaves: Adjust the amount of tea based on the type of tea and personal taste.
- Add Flavorings: You can add flavorings to the tea, such as honey, milk, or sugar, to mask the bitterness and astringency.
Conclusion
The bitterness and astringency in tea are the result of both its inherent components and the brewing method. By understanding the causes and influencing factors of bitterness and astringency in tea, we can reduce these flavors by selecting appropriate teas and controlling the brewing method, leading to a more enjoyable tea-tasting experience.