出现什么情况说明茶叶变质了?

出现什么情况说明茶叶变质了?插图

爱茶的你,一定珍藏了很多好茶吧。但是你可能不知道,它们或许正在变质。茶叶发生变质虽说是内部某些化学成分发生变化,但是会很明显的反映在外观上。怎么从外观去判断你珍藏的茶叶正在变质呢?

You, who love tea, must have treasured a lot of good tea. But you may not know, they may be deteriorating. The deterioration of tea is due to the change of some chemical components inside, but it will be obviously reflected in the appearance. How to judge from the appearance that your tea is deteriorating?

一、绿茶出现显著的褐变,说明叶绿素正在减少

1、 The significant browning of green tea indicated that chlorophyll was decreasing

叶绿素是构成绿茶外观色泽、汤色和叶底色泽的重要成分。制成的茶叶中,叶绿素含量多少,决定着茶叶的颜色,含量多,茶叶就显得翠绿。

Chlorophyll is an important component of green tea appearance color, soup color and leaf bottom color. In the tea, the content of chlorophyll determines the color and content of tea, so tea is green.

但是叶绿素很不稳定,特别容易受到光照和热量的影响。储存茶叶时,如果光照、热量不合适,叶绿素就会脱镁转化形成脱镁叶绿素。当这种脱镁叶绿素比重超过70%时,绿茶就会出现明显的褐变。

But chlorophyll is very unstable, especially vulnerable to light and heat. When storing tea leaves, if the light and heat are not suitable, the chlorophyll will be de magnesium transformed into magnesium free chlorophyll. When the proportion of this kind of magnesium free chlorophyll exceeds 70%, the green tea will appear obvious browning.

出现什么情况说明茶叶变质了?插图1

二、茶汤变褐、滋味变劣,说明茶多酚发生了氧化、聚合

2、 The browning of tea soup and the deterioration of taste indicate the oxidation and polymerization of tea polyphenols

茶多酚是茶叶汤色与滋味影响最为密切的成分,茶汤的滋味浓度、收敛性和爽度由茶多酚含量的多少来决定。

Tea polyphenols are the most important components that affect the color and taste of tea soup. The taste concentration, astringency and freshness of tea soup are determined by the content of tea polyphenols.

绿茶中的茶多酚含量很高,但如果存储不当,茶多酚非常容易发生氧化聚合,形成褐色的物质,使得茶汤变褐色。而且这种褐色的物质还会和氨基酸进一步反应,使得茶汤滋味变得劣质。

The content of tea polyphenols in green tea is very high, but if it is not stored properly, the tea polyphenols are easily oxidized and polymerized to form brown substance, which makes the tea soup brown. Moreover, the brown substance will further react with amino acids, making the tea soup taste inferior.

出现什么情况说明茶叶变质了?插图2

如果发现茶叶滋味变淡、汤色变黄、香气变低,甚至逐渐失去原有的品质特点,那么说明茶多酚已经发生了严重的氧化聚合,茶叶中的有效成分比例已经严重失调了。

If it is found that the taste of tea becomes lighter, the color of soup turns yellow, the aroma becomes low, and even gradually loses its original quality characteristics, then it indicates that the tea polyphenols have undergone serious oxidative polymerization, and the proportion of effective components in tea has been seriously out of balance.

制作红茶时,要利用酶去催化茶多酚反应生成茶黄素和茶红素,得到最好的红茶汤色和滋味。然而,如果储存不当,茶黄素、茶红素还会继续发生氧化、聚合,生成对汤色和滋味都非常不利的高聚合物。

When making black tea, enzymes should be used to catalyze the reaction of tea polyphenols to produce theaflavins and thearubins to obtain the best color and taste of black tea. However, if not stored properly, theaflavins and thearubins will continue to oxidize and polymerize to form high polymers which are very unfavorable to the color and taste of the soup.

出现什么情况说明茶叶变质了?插图3

三、绿茶变褐、滋味不鲜爽,说明维生素C正在被氧化

3、 Green tea brown, taste not fresh, indicating that vitamin C is being oxidized

维生素C是茶叶中的保健成分,对茶叶的品质也有非常重要的影响。品质好的绿茶,维生素C的含量都很高。但是维生素C非常容易被氧化,所以越是高级的绿茶,就越难以保管。

Vitamin C is a health care component in tea, which also has a very important impact on the quality of tea. High quality green tea, vitamin C content is very high. But vitamin C is very easy to oxidize, so the higher the green tea, the more difficult it is to keep.

维生素C被氧化后,茶叶营养价值降低,颜色会变成褐色,氨基酸也会相应减少,茶汤滋味的鲜爽度就大大降低。

After vitamin C is oxidized, the nutritional value of tea will be reduced, the color will turn brown, and the amino acids will be reduced accordingly, and the freshness of tea soup will be greatly reduced.

所以,绿茶的存储,很重要的一点是保持维生素C不被氧化。如果绿茶中的维生素C保留80%以上,绿茶的品质就几乎不会发生什么变化,而一旦下降到60%以下,绿茶品质就明显变质啦。

Therefore, the storage of green tea, it is very important to keep vitamin C from being oxidized. If the vitamin C in green tea is retained more than 80%, the quality of green tea will hardly change, and once it drops to below 60%, the quality of green tea will deteriorate obviously.

出现什么情况说明茶叶变质了?插图4

四、茶叶产生酸败臭的气味,说明类脂物质被水解、胡萝卜素被氧化

4、 Tea produced rancid odor, indicating that lipids were hydrolyzed and carotene was oxidized

茶叶中含有大约8%左右的类脂物质,如果保存不当,类脂物质很容易被水解,生成醛类物质和酮类物质,产生酸败臭那样的气味。

Tea contains about 8% of the lipid substances. If it is not preserved properly, it is easy to hydrolyze the lipid substances to produce aldehydes and ketones, which will produce the smell of rancidity.

茶叶中还有一类黄色的类胡萝卜素,具有一定的吸光性能,很容易被氧化。当类胡萝卜素被氧化后,会产生一种类似于胡萝卜储藏后产生的那种气味,使得茶汤滋味变坏。

There is also a kind of yellow carotenoids in tea, which has certain light absorption properties and is easy to be oxidized. When carotenoids are oxidized, they produce an odor similar to that produced by stored carrots, which makes the tea soup taste worse.

出现什么情况说明茶叶变质了?插图5

五、茶叶失去收敛性,丧失鲜爽度,变得淡而无味,说明氨基酸正在下降

5、 Tea loses astringency, loses freshness and becomes tasteless, indicating that amino acids are declining

氨基酸是赋予茶汤鲜爽宜人滋味的主要物质,这一点对于绿茶尤其重要,因此氨基酸含量的高低是判别绿茶优劣的主要标志。

Amino acids are the main substances that give the fresh and pleasant taste to tea soup, which is particularly important for green tea. Therefore, the content of amino acids is the main indicator to judge the quality of green tea.

氨基酸的变化,主要受茶叶中其他物质变化的影响。茶多酚氧化后的产物会与氨基酸结合生成一种暗色的物质,使得茶叶失去收敛性,丧失鲜爽度,变得淡而无味。如果茶叶储存不当,那么储存的时间越长,氨基酸下降得越多。

The changes of amino acids were mainly affected by the changes of other substances in tea. The oxidized products of tea polyphenols will combine with amino acids to form a dark substance, which makes the tea lose its astringency, freshness and tastelessness. If the tea is not stored properly, the longer the storage time, the more amino acids will decrease.

出现什么情况说明茶叶变质了?插图6

六、香气随时间而日渐低落

6、 The aroma gradually declined with time

一般情况下,茶叶存放时间越长,香气就会日渐低落,陈味则日益增强,尤其是新茶,那种特有的清香会散失。这对于以鲜爽清香为特征的茶叶影响最大,研究发现,绿茶新茶香的主要物质会随着时间的推移而明显下降。

Generally speaking, the longer the tea is stored, the lower the aroma will be and the stronger the stale taste will be. Especially for new tea, the unique fragrance will be lost. It was found that the main components of the new tea aroma of green tea decreased significantly with the passage of time.

茶香分为新茶香和陈茶香,它们是此消彼长的关系。对于一些耐贮藏,甚至越陈越香的茶叶来说,只要存储得当,时间越长,就越珍贵。而对于大多数茶而言,鲜爽清香是最主要的特征,因此防止鲜香丧失就显得十分重要。

The fragrance of tea can be divided into new tea fragrance and old tea fragrance, which are the relationship between the ebb and flow. For some tea, the longer the storage time, the longer the storage time. For most tea, fresh and fresh fragrance is the most important feature, so it is very important to prevent the loss of fresh flavor.

出现什么情况说明茶叶变质了?插图7

总之,买了好茶,还要有好的贮藏方法。如果贮藏不当,那么好茶也会变成坏茶。至于怎么去科学存茶,我们将在后面的文章里为大家详细介绍。

In short, to buy a good tea, but also have a good storage method. If not stored properly, good tea will turn into bad tea. As for how to store tea scientifically, we will introduce it in detail in the following article.

现在,赶紧去看看自己珍藏的好茶,它们还好吗?

Now, go and have a look at your precious tea. Are they OK?

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