What are the substances that cause sweet aftertaste?

·Tea polyphenols

Polyphenols account for up to 18%-36% of the content of fresh tea leaves, showing bitterness and astringency. The content of tea polyphenols has a great relationship with the intensity of the sweet aftertaste of tea soup

·Flavonoids

Flavonoids are a kind of tea polyphenols. The taste performance of flavonoids is very special, the mouth is bitter and astringent, and after a period of time, it presents a natural sweet taste.

·Amino acid

Amino acids are the main ingredients that make up the freshness and refreshing of tea, and the content accounts for about 1%-4% of the total. The content of amino acids in spring tea is higher than that in other seasons, so the freshness and sweetness of spring tea are longer.

·Organic acid

Organic acids account for about 3% of the total in tea, and the content will increase during the tea making process. Organic acids stimulate the secretion of salivary glands and make people feel like they are rejuvenated.

·Sugar

In green tea, polysaccharides account for 3.5% of the total. They are called sugars, but they are not sweet. Instead, they stay in the mouth by their certain viscosity. They are catalyzed by the salivary amylase in the saliva to maltose, which is produced by the catalytic process. The time difference has caused the sweetness of bitterness and sweetness.

Does the sweet aftertaste have anything to do with the quality of tea?

·The sweetness of sweet aftertaste is not an absolute criterion for distinguishing the quality of tea.

For example, some of the lower quality tea leaves have a stronger sweetness due to the bitterness of the tea soup.

Or some teas have a more obvious sweetness, which is easy to confuse with sweetness. For example, black tea is rich in sweet thearubicin, the sweetness you feel when drinking tea comes more from the tip of the tongue than the sweetness returned from the throat.

·How to judge whether a cup of tea is good or bad?

Drink a large sip of tea soup to fill your mouth and slowly feel its astringency and irritation. After swallowing, if there is a slow release of body fluid on the surface of the tongue or the bottom of the tongue, accompanied by a sweet taste, and it lasts for a long time without weakening, it can be said to be back sweet and lasting.

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