I don't know if you have ever encountered such a situation, that is, when making tea, if you don't drink it hot in time, when the tea soup becomes cold, you will find that the original clear tea soup is not very bright, and it is not so delicious. At this time, many people will think that the quality of this tea is not good. So why is the tea soup muddy?Is the tea soup that is cold and muddy because the tea quality is not good?For these common and unclear questions, let's take a look at what's going on today
What exactly is "muddy after cold"?
"Chilled muddy" refers to the light brown or orange milky cloudiness phenomenon after the tea soup is cooled, which is called "cold muddy" or "tea cheese".
How does the tea soup "cold and muddy" come about?
The phenomenon of "cloudiness after cooling" is the product of the joint action of tea polyphenols and their oxidation products with caffeine.
Tea contains more theaflavins and thearubigins, these two substances will react with the caffeine in the tea, when brewing, at high temperature, theaflavins and thearubigins are in a quiet free state, dissolved in the tea soup, at this time the tea soup is clear.
As the temperature of the tea soup slowly decreases, their complexation with caffeine, calcium ions, sodium ions and other metal ions continues to strengthen, the tea soup changes from clear to muddy, and light brown or orange emulsion appears, the temperature of the tea soup increases, and the muddy phenomenon disappears after cold.
Is it true that all tea leaves will be "cold and muddy"?
Of course not. Many teas do not have the conditions and factors of cold muddy, because many tea leaves do not have theaflavins and thearubigins, or the content is not high, so it is not easy to react with other combinations after brewing, therefore, not all teas will appear cold and cloudy.
Which teas will appear "cold and muddy"?
"Muddy after cold" is a unique phenomenon of black tea, and it is one of the characteristics of high-quality high-grade black tea. Of course, this kind of phenomenon is not exclusive to black tea, and will appear in green tea, oolong tea, and black tea. For example, the phenomenon of Pu'er tea (raw tea, cooked tea) in Yunnan is also quite obvious.
Can "muddy after cold" be used as a condition to measure the quality of tea?
Of course. It is generally believed that the appearance of turbidity after cooling means that theaflavins and thearubigins are abundant, which is a reflection of good tea quality. After cooling, it often appears in high-quality tea, while some coarse and low-quality teas have almost nothing. In addition, if the tea soup appears faster after cold, the yellow slurry is more obvious, and the emulsion color is more distinct, it means that the tea flavin content is high, the tea soup is fresh and refreshing, and the quality is better.
From the above, it can be seen that the tea soup "cold muddy" does not appear in all teas, but only the tea with cold muddy conditions, which can be used as one of the conditions and factors for judging the quality of tea. Of course, it should be emphasized here that "cold muddy" is not a patent unique to black tea, but also appears in other tea teas, but this phenomenon is not as obvious as black tea and Pu'er tea. Therefore, in the process of making tea and drinking tea, if you encounter this similar situation, don't make a fuss, and don't think that the quality of the tea is a problem, on the contrary, you should be glad that when there is no miscellaneous or strange taste, you can basically judge that the quality of this tea is quite good.
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