How does theabrownin content relate to the quality grade of tea?
Publish Time: 2024-09-17
In the world of tea, theabrownin, as an important ingredient, has a complex and subtle relationship between its content and the quality grade of tea.
Generally speaking, the quality grade of tea cannot be determined simply by theabrownin content. For some teas with a high degree of fermentation, such as black tea and ripe Pu'er, a relatively high content of theabrownin may be associated with better quality within an appropriate range. This is because during the fermentation process, the chemical composition of the tea undergoes complex changes and theabrownin gradually accumulates. A higher content of theabrownin may mean that the fermentation process is more complete, the taste of the tea is more mellow and smooth, and the soup color is more red, thick and bright. For example, high-quality black tea often has a higher content of theabrownin, which gives it a unique aged fragrance and rich taste.
However, for most unfermented or slightly fermented teas such as green tea and white tea, too high a content of theabrownin is usually considered a sign of quality decline. This type of tea is characterized by its refreshing color, fresh taste and rich aroma. Excessive production of Theabrownin may mean that something went wrong during the processing or storage of the tea, such as over-oxidation. This will cause the color of the tea to darken, the aroma to weaken, and the taste to deteriorate.
In addition, the quality grade of tea is also affected by many other factors, such as the variety, origin, picking time, processing technology, etc. Even in the same type of tea, different quality grades may have different Theabrownin content ranges. For example, high-grade green tea usually requires a lower Theabrownin content to maintain its tender green color and refreshing taste; while low-grade green tea may have a relatively high Theabrownin content due to improper processing and other reasons.
In short, the relationship between theabrownin content and the quality grade of tea is not a simple linear relationship. When judging the quality of tea, it is necessary to comprehensively consider the Theabrownin content and many other factors to make an accurate assessment of the quality grade of tea.
