带梗的铁观音茶叶

由于茶梗影响铁观音茶叶的美观，人们往往认为有茶叶梗的茶叶是劣质的茶叶，其实茶梗对茶叶制作和冲泡出物质的浓度口感品质有着非常重要的作用！茶有梗更耐泡，若喝茶只挑“叶”却无“梗”品尝性和功效性都会减少一大半。

茶梗在制作中的作用

铁观音茶叶采摘后加工时茶梗和叶子会交流水分，促进发酵，所以铁观音都是带茶枝采制的，做好以后再拣去茶梗。

摇青过程：茶梗的水分向叶面流动，茶叶恢复活力，同时叶片边缘与摇青工具摩擦破边，氧化形成红边，加速发酵。

铁观音的制作中做青过程是茶叶品质特征形成的关键步骤。做青是茶叶发酵的重要阶段，此过程中茶青叶面细胞继续保持活性，同时，叶面也会进行蒸腾作用，散发大量水分带走茶叶发酵所产生的热量，形成的拉力使茶梗水分通过木质部从叶脉向叶肉组织输送，保持叶片不容易干焦，维持茶叶的发酵氧化进程。

另外茶梗中的维管束是养分和香气的主要输导组织，所含物质大部分是水溶性的，茶叶在加工过程中，香气从梗中随水分蒸发转移到叶中，这些物质转移到叶片后，与叶片的有效物质结合转化形成更高更浓的香味品质。所以要有适当的茶梗才能制出香高味厚的茶叶。如果失去茶梗对叶片的水分调节，铁观音的发酵过程将被大大缩短，无法使茶青叶良好发酵，难于制作出乌龙茶独特的色香味。

茶梗中内含物质丰富

嫩梗中的氨基酸含量比芽叶多的多，特别是其中的茶氨酸，嫩梗的含量比芽叶高1-3倍。这主要是由于茶氨酸在根部合成，经木质部输送到地上部分之后，一部分产生谷氨酸参与茶树氮代谢，另一部分在新梢中积累，所以嫩梗中氨基酸（特别是茶氨酸）含量高。此外，茶梗作为鲜叶的营养传导器官，含有较高的糖分。茶鲜叶中含有很多糖类，除水溶果胶外，成熟叶、茎中几乎有的糖类均比幼嫩芽叶高。

氨基酸是一种重要的滋味物质，是茶汤中起着鲜、甜滋味的主体，对茶叶香气的形成有着重要影响。

安溪铁观音茶叶香气物质主要在茶梗和嫩叶的主脉中，茶叶香气由第一叶至第三叶逐渐下降，而茶梗的香气最高。

茶梗的功效

茶梗中含有大量的茶多糖、木质素和纤维素，可以促进肠胃蠕动，帮助食物消化、降血糖等作用，不少人还将茶梗作为糖尿病食疗中重要的用材。专家表示，茶叶的营养及精华就在于茶叶梗和叶片，每天食用6克茶叶梗，可以很好地预防衰老和防辐射，一定程度上茶梗还具有一些预防疾病的功效。因此，对于茶梗，我们大可不必一看见就“梗梗”于怀，对于多种茶类而言，茶梗可在一定程度上助益品质。

英语翻译

Because tea stems affect the beauty of tea, people often think that tea with tea stems is inferior tea. In fact, tea stems play a very important role in the production of tea and the concentration and taste of the brewed substances! Tea with stems is more resistant to brewing. If you only pick the "leaves" without the "stems", the taste and efficacy of tea will be reduced by more than half.

The role of tea stems in production

When Tieguanyin tea leaves are picked and processed, the stems and leaves will exchange water to promote fermentation. Therefore, Tieguanyin tea leaves are picked with tea branches.

Shaking process: The water of the tea stem flows to the leaf surface, and the tea is rejuvenated. At the same time, the edge of the leaf rubs against the shaking tool to break the edge, oxidizes to form a red edge, and accelerates the fermentation.

The greening process in the production of Tieguanyin is a key step in the formation of tea quality characteristics. Making green is an important stage of tea fermentation. During this process, the cells of green tea leaves continue to maintain activity. At the same time, the leaf surface will also undergo transpiration, dissipating a large amount of water to take away the heat generated by tea fermentation, and the tension formed makes the tea stem moisture. The xylem transports from the veins to the mesophyll tissues to keep the leaves from being burnt and maintain the fermentation and oxidation process of tea.

In addition, the vascular bundles in tea stems are the main transport tissues for nutrients and aroma, and most of the substances contained in it are water-soluble. During the processing of tea, the aroma is transferred from the stems to the leaves as water evaporates, and these substances are transferred to the leaves. After that, it combines with the effective substances of the leaves to form a higher and stronger flavor quality. Therefore, proper tea stalks are needed to make tea with high fragrant taste. If the water regulation of the tea stems on the leaves is lost, the fermentation process of Tieguanyin will be greatly shortened, and the green tea leaves cannot be fermented well, and it is difficult to produce the unique color and fragrance of oolong tea.

The tea stems are rich in substances

The content of amino acids in tender stems is more than that in bud leaves, especially the theanine. The content of tender stems is 1-3 times higher than that in bud leaves. This is mainly because theanine is synthesized in the roots and transported to the above-ground part via the xylem. One part produces glutamic acid to participate in tea plant nitrogen metabolism, and the other part accumulates in the new shoots, so the content of amino acids (especially theanine) in the tender stems high. In addition, as the nutrient transmission organ of fresh leaves, tea stems contain high sugar content. Fresh tea leaves contain a lot of sugars. Except for water-soluble pectin, almost some sugars in mature leaves and stems are higher than those in young buds.

Amino acid is an important flavor substance, it is the main body of tea soup with fresh and sweet taste, and it has an important influence on the formation of tea aroma.

The aroma substances of tea are mainly in the main veins of tea stems and young leaves. The aroma of tea leaves gradually decreases from the first leaf to the third leaf, and the aroma of tea stems is the highest.

The efficacy of tea stems

Tea stems contain a large amount of tea polysaccharides, lignin and cellulose, which can promote gastrointestinal motility, help food digestion, and lower blood sugar. Many people also use tea stems as an important material in the treatment of diabetes. Experts said that the nutrition and essence of tea lies in the tea stems and leaves. Eating 6 grams of tea stems a day can prevent aging and radiation. To a certain extent, tea stems also have some disease-preventing effects. Therefore, for tea stems, we don't have to "stalk stems" as soon as we see them. For a variety of teas, tea stems can help quality to a certain extent.