What is tea fuzz?

Tea fuzz. It is the tiny hairs on the tip of tea buds, which are rich in nutrients such as theanine and tea polyphenols.

Why is there fuzz in the tea?

The tea fuzz mainly grows on the epidermis of the young buds and leaves. It is rich in tea polyphenols, amino acids, caffeine and other quality components, which have an important influence on the formation of the flavor quality of dry tea. Generally speaking, the more tender the fresh leaves, the more the tea fuzz, so this indicator is used as an important indicator of tea tenderness in many cases.

How does the tea leaves affect the quality of tea?

▪Color

The color of the tea leaves is diverse. This has a great relationship with the changes in the content of tea polyphenols during the tea making process.
In general, Biluochun is known for its Pekoe exposure. This is because the tea polyphenols in green tea are not oxidized, and the hairs on the young buds and leaves are usually white. The black teas, such as high-grade Qimen black tea, are golden, because most of the tea polyphenols contained in it have been oxidized into yellow-red theaflavins and thearubicins. Therefore, the black tea made from young buds and leaves, The hairs on the buds and leaves are golden yellow.

▪Taste
The tea fuzz dissolves in the tea soup. Because the fuzz contains rich amino acids and other effective ingredients, it also enhances the aroma and taste of the tea soup. With a certain amount of tea, the tea soup will be more refreshing.

For example, the tea soup of high-end famous tea (such as Biluochun, Junshan Yinzhen, etc.) has a mellow taste and high aroma. In addition to the fresh tea leaves and the rich content, the fuzz

tips:

Of course, tea with too much tea fuzz will cause some turbidity in the brewed tea, which often makes people mistakenly believe that such tea is not good. How to distinguish it?

Generally speaking, for tea with a lot of tea fuzz, the first two or three brews will be slightly turbid, and then the tea soup will become clear. For tea with poor quality, the tea soup will always be muddy. By brewing two or three soaks in this way, you can distinguish the two.

▪aroma

The tea fuzz mainly grows on the epidermis of the young buds and leaves. It is rich in tea polyphenols, amino acids, caffeine and other quality components, which have an important influence on the formation of the flavor quality of dry tea.

The tea fuzz mainly grow on the epidermis of the young buds and leaves, and they are rich in chemical components. There are gland cells that secrete aromatic substances at the base of the hairs, which can secrete aromatic substances. Therefore, the young buds and leaves are more fuzz, and the tea leaves produced are more fragrant, and the freshness of dried tea will be higher.

Get more tea tips and buy china famous tea from www.grandplantertea.com