Reason 1: Saturation
The main influencing factors on the plumpness of tea soup are the content of amino acids, soluble sugars, and pectin substances. This is also what we often refer to as the issue of whether the inner essence is rich. The reason why ancient tree tea has a fuller taste is because ancient tree tea has rich inner essence.
The higher the grade of tea, the better the coordination of various components in the tea leaves, and the higher the content of theanine, which mainly presents a fresh and sweet taste.
Reason 2: Intensity
The strength and weakness are generally related to the brewing time, the amount of tea added, and other factors. Generally speaking, the better the tea leaves, the richer the flavor and richer the flavor, but the less stimulating the taste on the tongue.
High grade tea only has a mild bitter taste and less irritation to the mouth, but the tea soup is thick, smooth, and rich in pectin texture, with clear layers and full flavor.
Reason 3: Raw materials
Spring tea: amino acid content>tea polyphenols, caffeine
Autumn tea: Amino acid content<tea polyphenols, caffeine
Sprout tea: amino acid content>tea polyphenols, caffeine
Leaf tea: Amino acid content<tea polyphenols, caffeine
High grade tea only has a mild bitter taste and less irritation to the mouth, but the tea soup is thick, smooth, and rich in pectin texture, with clear layers and full flavor.
Reason 4: Process
Why make cheap tea strong and expensive tea lighter?
Because all production processes just one goal: make tea taste better.
Cheap tea generally means late picking, lower altitude, newer tree age, average growth environment, and low content of substances. If the aroma is not clear, the purity is not enough, and the bitterness is more obvious, in order to eliminate these negative perceptions, tea makers need to increase the fermentation degree, stacking time, etc. to increase the concentration, that is, the taste is heavy
