How does theabrownin improve the quality and taste of tea?
Publish Time: 2024-12-04
As one of the important ingredients in tea, theabrownin's unique sensory properties largely affect the quality and taste of tea, adding a lot to the charm of tea.
In terms of color, theabrownin gives tea a deep and mellow color. In black tea, dark tea and other teas with a high degree of fermentation, theabrownin content is relatively rich, making the tea soup appear bright red or deep orange-yellow. This color not only gives people a visual enjoyment, but also implies the richness of the material transformation of tea during the fermentation process. For example, a cup of rich black tea with a high theabrownin content has a slight golden-red luster under the light, which makes people drunk before tasting it, as if they can feel the charm of tea after years of precipitation and craftsmanship through this color.
In terms of aroma, theabrownin has a subtle connection with the formation and retention of tea aroma. It can lock in various aroma molecules produced during the processing of tea to a certain extent, making the aroma more lasting and rich. When we brew a cup of tea rich in theabrownin, as the heat rises, the first thing that hits our nose is the complex and charming tea aroma, which may include multiple levels of fruity, floral, and honey aromas, and these aromas can continue to linger between the nose and mouth during the drinking process, giving people a long olfactory experience.
In terms of taste, theabrownin's contribution cannot be ignored. It adds a mellow texture to the tea soup, making the tea soup fuller in the mouth. When drinking, the smooth feeling brought by theabrownin is like silk gently sliding on the tip of the tongue, reducing the astringency of the tea soup, while giving it a certain sense of weight and depth. For some black teas that have been aged for many years, theabrownin is further transformed under the action of microorganisms, making the tea soup taste more mellow and soft. Every sip seems to be able to taste the taste of time, with a long aftertaste and endless aftertaste.
In addition, theabrownin also affects the overall coordination of tea. It interacts with tea polyphenols, amino acids and other ingredients in tea, balancing the bitterness and sweetness, freshness and mellowness of tea, making the taste of tea more harmonious and unified. Whether you are a novice in the tea world or an experienced tea drinker, you can appreciate the subtlety of tea from the unique sensory experience created by theabrownin, and feel the excellent improvement that theabrownin brings to the quality and taste of tea, so as to have a deeper understanding and love of the world of tea.
