Is the quality of spring tea related to chlorophyll content?

Is the quality of spring tea related to chlorophyll content?

The main factors affecting tea quality are chlorophyll, which affects color, and tea polyphenols, amino acids, and some lipids that affect the taste. Chlorophyll (the determination of chlorophyll content can be measured by SPAD502 chlorophyll meter or spad value) is the main site of light and effect, and its content has a direct impact on photosynthesis. Photosynthesis is also the process by which plants store energy. As the sunlight in the spring is not very strong, the newly grown leaves of tea sprouts “employ” more chlorophyll to absorb sunlight. As part of the development of shoot tips, the amino acids and esters needed to build cells will gather here, giving the tea tip more organics. Due to the influence of temperature, cell construction work here will be slow, and a large number of amino acids that provide umami taste will be accumulated. Of course, metabolism is carried out slowly, and the secondary metabolites of tea polyphenols (producing a special bitter taste of tea) are accumulated at a suitable level to obtain a balanced taste. This is also why the earlier the tea, the more sophisticated the tea, the higher the price. Longjing tea before Ching Ming was sometimes sold for a few thousand pounds.

With the advent of summer, temperatures have risen. The growth of tea trees has entered a period of great prosperity. Natural reserves of amino acids in temporary warehouses are naturally low. Excessive tea polyphenols accumulate in metabolically strong leaves, making bitterness too heavy. And in the strong sunlight of the summer, without too much chlorophyll, and in order to prevent strong light from destroying the chlorophyll, the tea tree has to produce anthocyanin as a protective agent, and the bitter taste of the latter will not please the tongue and like it. The color and taste of tea are greatly reduced.

Some researchers have tried to shade the summer tea trees and simulate the spring environment. It is said that they can greatly improve the taste of tea. For green tea, the fresher the better. Because the aforementioned substances that can affect the color and taste are willing to deal with oxygen, and turned into a dark, strange taste of the guy. Experiments have shown that under normal temperature light storage conditions, chlorophyll will be rapidly degraded, allowing green tea to become a yellow tea stem; amino acids will be degraded and the taste of the tea will be lost; fats that would otherwise be safe with taste will also be degraded. A small portion of mischievous alcohol, aldehydes, and acids can greatly reduce the taste of tea. Therefore, the introduction of newly-purchased green tea into a low-temperature environment that is protected from light and isolated from oxygen can keep their live taste longer.

of course there are exceptions. Longjing Tea is better and better, but the better the Puer Tea is, the better. Pu'er's subtleties lie in its old age. The Rhizopus attached to it will break down the starch and leave the tea soup displaying a wonderful sweetness. Proteins and amino acids produced by the yeast will make the tea taste richer. Aspergillus will make the tea soup beautifully red. After these microbes dress up, the beauty of Pu-erh tea will only appear. Tea has its own differences. If you want to get a good understanding of various teas, you can't really get a good meal.