Huangshan Maofeng

In the process of brewing tea, we often observe some white or golden fine down hairs adhering to the leaves, floating in the tea infusion. These down hairs are known as tea down, which are naturally occurring on the tender buds and young leaves of new shoots of the tea plant, and are a result of processing and drying of the tea leaves. The white down on the tips of tea shoots serves an insulating function, protecting them from damage due to low temperatures. Tea down is rich in various beneficial substances such as polyphenols, amino acids, and caffeine. The aromatic compounds released by glandular cells at the base of the down hairs are key factors contributing to the "downy fragrance" of the tea infusion. Generally, the more tender the tea leaves, the greater the amount of down hairs, and the higher the quality of the tea. For example, green teas like Biluochun and Huangshan Maofeng, the presence of down hairs can enhance the richness of the infusion and its fresh aroma. Studies have also found that drinking teas with high down content can provide a certain amount of crude fiber. The crude fiber in tea leaves is largely indigestible…