Black tea contains the theaflavin, tea polyphenols and other substances, but what chemical ingredients in the black tea extract? Does the black tea ingredient have the exact composition? The following buy and buy tea Xiao Bian will tell you about the main ingredients of black tea.
The components of black tea are divided into components, mainly tea polyphenols, pigments, proteins, amino acids, enzymes, lipids, sugars, alkaloids, vitamins, mineral elements, hydrocarbons, alcohols, aldehydes, organic Acids, ketones, etc., black tea extracts are divided into many different types of different chemical substances. Let's introduce the most commonly mentioned tea polyphenols and pigments.
Tea polyphenols are also known as "tea quail" and "tea tannin." It is a mixture of polyhydric phenolic compounds found in tea plants. Its main components are catechins (flavanols), flavonoids, flavonols, anthocyanins, flavonoids, phenolic acids, and phenolic acids. In addition to phenolic acids and phenolic acids, 2-phenylchroman has a main structure. The most important of these is the catechin-based flavanols, which account for more than half of the tea polyphenols, and can account for about 20% of the dry matter of the tea tree shoots. It is the metabolic center of the tea tree sub-biomass, and is also the tea health care. The first component of the function plays an important role in the formation of the color, aroma and taste quality of tea.
The pigments in tea are the oxidation products of xanthines, anthocyanins and catechins. Among the oxidation products of catechins, theaflavin is orange-yellow, the brown pigment is brownish red, the brown pigment is dark brown, the red pigment is brownish red, and the brown pigment is dark brown. They play a very important role in the color and texture of tea. The content of theaflavin in black tea is 0.1%-0.4%, which is one of the core components of color and taste quality. Theaflavin forms complexes with caffeine and thearubigin, and it shows milk condensing phenomenon when the temperature is low, which is one of the important factors for the tea soup to produce "cold aftermath".
Black tea leaves contain free amino acids, as well as non-protein amino acids such as theanine. The total amount of free amino acids is about 1%-2%, which is the main source of tea flavor. Only 1/4 of the old shoots are found in old leaves. During the spring tea, the amino acid content of the two tea shoots was significantly lower than that of the head tea.
There are many ingredients in black tea extracts. We will not introduce detailed chemical ingredients one by one. I hope this article will make everyone understand black tea ingredients more comprehensively and objectively.