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Why is green tea as old as new

Because the sun is not very strong, so the new tea leaves sprout "hire" more chlorophyll, to absorb the sun. As the development of the tip of the branch, the construction of the cells needed for the amino acids and esters will be gathered here, because of the temperature, the cell construction here will be slow, so a large number of flavors of the amino acids have been accumulated. Of course the metabolism is carried out leisurely, also tea polyphenols (produce special bitter taste of tea) These secondary metabolites accumulate at a suitable level to obtain a balanced taste.

As summer comes, the temperature rises. Tea tree growth into a vigorous period, temporary warehouse in the natural reserve of amino acids, the strong metabolism of leaves in the accumulation of too much tea polyphenols, making the bitterness too heavy. And in the summer of strong sunlight, do not need too much chlorophyll, and in order to prevent the strong light damage chlorophyll, tea tree also have to produce as a protective agent anthocyanin, while the latter's bitter taste will not be pleasing to the tongue, so, tea color, taste are greatly discounted.

For green tea, the fresher the better. Because the aforementioned material that can affect the taste of the color is willing to deal with oxygen, and thus become a gray, strange smell of the guy. Experiments show that under ambient temperature light storage conditions, chlorophyll will be quickly decomposed, let green tea become yellow tea rod, the amino acid will be degraded, let tea flavor loss, the original and taste of the fat will degrade into small, emitting strange smell of alcohol, aldehyde, acid, let tea taste greatly discounted. Therefore, the new green tea in the low temperature, to avoid light and isolated oxygen in the small environment, can keep their fresh taste longer.