铁观音茶叶回甘的物质有哪些

① 茶多酚

多酚类物质在茶鲜叶含量中占高达18%-36%，呈现苦味和涩味，茶多酚的含量与茶汤回甘强度有很大的关系。

② 黄酮

黄酮是茶多酚的一种黄酮的味觉表现，十分特殊，入口苦涩，一段时间后呈现自然甜味。

③ 氨基酸

氨基酸是构成茶叶鲜、爽的主要成分，含量约占总量1%-4%，春茶中氨基酸含量高于其他季节，因此春茶的鲜味和回甘都更为悠长。

④有机酸

有机酸，在茶中约占总量的3%，且在制茶过程中含量还会增加，有机酸通过刺激唾液腺的分泌，让人感觉回甘生津。

⑤ 糖类

绿茶中，多糖类占了总量的3.5%，它们名为糖却不甜，而是靠其一定的粘度在口腔滞留，通过唾液里的唾液淀粉酶催化成麦芽糖，正是催化过程产生的时间差，造成了苦而后甜的回甘效应。

英语翻译

① Tea polyphenols

Polyphenols account for up to 18%-36% of the fresh tea leaves, presenting a bitter and astringent taste. The content of tea polyphenols has a great relationship with the sweetness intensity of tea soup.

② Flavonoids

Flavonoids are a kind of flavonoids of tea polyphenols, which are very special. They are bitter in the mouth and naturally sweet after a period of time.

③ Amino acids

Amino acids are the main components of fresh and cool tea, accounting for about 1%-4% of the total. The amino acid content in spring tea is higher than other seasons, so the umami and sweetness of spring tea are longer.

④Organic acid

Organic acids account for about 3% of the total in tea, and the content will increase in the process of tea making. Organic acids stimulate the secretion of salivary glands, making people feel rejuvenated.

⑤ Carbohydrates

In green tea, polysaccharides account for 3.5% of the total. They are called sugars, but they are not sweet. Instead, they remain in the mouth due to their viscosity. They are catalyzed into maltose by salivary amylase in saliva, which is produced by the catalytic process. The time difference has resulted in a bitter-sweet rejuvenation effect.