Amino acids, proteins and enzymes are important substances in tea. It is necessary for tea lovers to understand them.
In general, the protein content of fresh tea leaves accounts for about 20% ~ 30% of dry matter, most of which are insoluble in water, and only about 1% ~ 2% can be dissolved in water. But even if only a small part is dissolved in water, it can improve the taste and concentration of tea soup.
Enzyme is a catalyst in tea, which is efficient and specific. In the late processing of tea, the final quality is closely related to the catalytic reaction of enzymes.
For example, in the process of black tea processing, tea polyphenols will form theaflavins and thearubins under the action of polyphenol oxidase; lipoxygenase can catalyze lipid substances in fresh leaves, carry out hydrolysis and transformation, form green flavor substances, and promote tea aroma better.
At present, there are more than 20 kinds of amino acids in tea. Theanine is a non protein amino acid, which is the main component. Under the condition of good soil fertility and developed roots, the amount of amino acid synthesis in tea plants will also increase significantly.
All kinds of amino acids found in tea have special taste, and deeply affect the taste of tea.
The fresh taste of tea mainly comes from theanine, glutamic acid and aspartic acid; the sweetness mainly comes from glycine and alanine; the fragrance (flower fragrance) comes from the reaction of amino acid and free sugar. Under the heating condition, amino acid and free sugar will have “Maillard reaction” to form substances with caramel aroma, such as furan, pyrazine, pyrrole, etc., which make the tea appear various The flower fragrance in species form.