Anji white tea: belongs to baking green tea, its tea texture is fine and tender, the amino acid content is high, the taste of tea is fresh and crisp, so it is not bitter and not astringent.
Golden bud: according to the measurement, the amino acid content of golden bud is 9%, the taste is very fresh and refreshing, and it has the obvious characteristics of not being bitter and not being astringent.
Lu'an Gua Piece: made from leaves without stems and leaves, so the caffeine content is low, and the finished tea is strong but not bitter, fragrant but not astringent.
Which green tea has the characteristics of not bitter but not astringent
1、Anji white tea
Anji white tea is a special white leaf tea varieties, that is, white leaf one, white color is from the variety, and because it is produced in Anji, so named Anji white tea, but do not think he is really white tea, Anji white tea is picked fresh buds and leaves, by killing, twisting, drying and other processes made, so properly green tea.
Anji white tea has a high amino acid content, which has been measured to be as high as 6-10%, more than twice as high as ordinary green tea, with 10.7% of tea polyphenols, half as low as regular tea, and very low chlorophyll content.
Therefore, the taste of tea soup is very good, not bitter, not astringent, fresh and fragrant.
The golden bud has similarity with Anji white tea.
Golden bud is also a kind of green tea, a rare albino tea germplasm resource species, for the yellow system, (Anji white tea is white system).
Golden bud has typical "yellow" characteristics, and at the same time golden bud has high amino acid content, according to the measurement, the amino acid content of golden bud is 9%, higher than the 6.19-6.92% of Anji white tea.
Therefore, its dry tea is bright yellow, the soup color is bright yellow, the taste is very fresh and refreshing, and has the obvious characteristics of not bitter and not astringent.
3、Liu'an Gua slices
Lu'an Gua-chip, Chinese traditional historical tea, one of China's top ten famous tea, referred to as Gua-chip, piece of tea, produced in the Dabie Mountain area of Lu'an City, Anhui Province, the Tang called "Lu Zhou Lu'an tea", as the famous tea; Ming began to be called "Lu'an Gua-chip", as the top quality, the best tea; Qing Dynasty for the court Tribute tea.
Lu'an Gua-chip, for green tea special tea category. "It has a long historical background and rich cultural connotation. Among all the teas in the world, Liuan Gua Piece is the only tea without buds or stems, made from a single raw leaf.
Removing buds not only maintains the shape of a single piece, but also has no grassy taste; the stems have been lignified during the production process, and after removing them, it ensures that the tea tastes strong but not bitter, fragrant but not astringent. The leaves are picked within ten days before and after the rainy season, and the leaves are taken from the second and third leaves, which are "strong" and not "tender".
The source of tea taste
In fact, from the point of view of tea chemistry, the chemical composition of tea itself is very complex, and the chemical changes produced after production and processing are also more complex. Because of this reason, the various flavors of tea soup coexist and harmonize with each other.
So the main substance in the tea broth, tea polyphenols, is astringent (astringent), caffeine is slightly bitter, and amino acids are fresh, sweet and even aromatic. So the bitterness, astringency and freshness of tea are the basic taste, and the aroma, sweetness and acidity are the harmonious taste.
A good tea should be based on the richness of the inner quality, because of various harmonious relationships, so that the bitterness and astringency are not so prominent, so that the aroma and taste of all of you have a hierarchical appearance.