铁观音茶叶苦尽甘来解密

所谓回甘，就是初尝苦味，之后喉咙返回甜味，苦甜交织共同作用形成的独特体验。

铁观音茶汤入口，清甜微苦，在口腔回味绵长，随着时间的推移，甜味逐渐超过苦味，最终以甜味结束，在一口茶的滋味间，展现十足的反差与对比，给味蕾带来神奇的冲击。

同时，回甘是否持久也是人们判断好茶的重要指标之一。

引起回甘的物质有哪些

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

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

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

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

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。

回甘与茶叶品质有关系吗

回甘的甜度轻重并不是辨别茶好坏的绝对标准。

比如一些质量较低的茶叶，因其茶汤味道过于苦涩，因而产生的甜味就较为强烈。

或者一些茶类本身甜味就较明显，容易与回甘混淆。如红茶富含具有甜味的茶红素，饮茶时所感受到的甜更多来自于舌尖，而非喉咙中返回的回甘。

如何判断一杯茶回甘的好坏

饮一大口茶汤，使茶汤充满口腔，慢慢感受其收敛性和刺激性。咽下后如果舌面或舌底有津液缓缓释放，并伴有甜甜的口感，且持续长时间也不减弱，便可以称为回甘持久了。

The so-called Huigan is a unique experience formed by the first taste of bitterness and then the return of sweetness in the throat.

At the entrance of the tea soup, it is sweet and slightly bitter, with a long aftertaste in the mouth. With the passage of time, the sweetness gradually surpasses the bitterness, and finally ends with sweetness. In the taste of the tea, there is a full contrast and contrast, which brings magic to the taste buds. impact.

At the same time, whether the Huigan is durable is also one of the important indicators for people to judge a good tea.

What are the substances that cause gluttony

tea polyphenols

Polyphenols account for up to 18%-36% of the content of fresh tea leaves, showing bitterness and astringency. The content of tea polyphenols has a great relationship with the strength of the tea soup.

flavonoids

Flavonoids are a kind of flavonoids of tea polyphenols. The taste of flavonoids is very special.

amino acid

Amino acids are the main components that make up fresh and cool tea. The content of amino acids in spring tea is 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.

organic 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, which makes people feel sweet and invigorating

carbohydrate

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.

Does Huigan have anything to do with tea quality?

The sweetness of Huigan is not an absolute criterion for distinguishing the quality of tea.

For example, some lower-quality tea leaves have a stronger sweetness because the tea soup tastes too bitter.

Or some teas have obvious sweetness, which is easy to be confused with Huigan. For example, black tea is rich in thearubigin, which has a sweet taste. The sweetness felt when drinking tea comes from the tip of the tongue rather than the sweetness returned in the throat.

How to judge whether a cup of tea is good or bad

Take a big sip of the tea to fill your mouth, and slowly feel its astringent and irritating properties. After swallowing, if there is a slow release of body fluid on the tongue surface or bottom of the tongue, accompanied by a sweet taste, and it lasts for a long time without weakening, it can be called a lasting sweetness.