Why does Ancient Tree tea Taste Sweeter and Sweeter

Why does the ancient tree Pu-erh tea drink more and more sweet, but the tea of the young tree tea is so boring after a few tables? The reasons are as follows:

The young tea tree body is mainly metabolized by nitrogen (N) -containing compounds. This type of tea soup has a higher freshness, but its sweetness, thickness, viscosity and foam resistance are poor. However, the tea tree body with high tree age is mainly metabolized by carbon (C) compounds. The total content of carbon compounds is high, and the content of sugar and tea polyphenols in fresh leaves is high. This kind of tea soup tastes thick and sticky, and has a sweet taste.

The sweet substances in the taste of tea are mainly water-soluble monosaccharides, disaccharides and hydrolysable polysaccharides. Monosaccharides are mainly glucose, fructose, ribose, etc .; disaccharides are mainly maltose, sucrose, lactose, etc. Monosaccharides and disaccharides are soluble in water and are sweet substances in the taste of tea. Polysaccharides are mainly starch, cellulose, hemicellulose and lignin, which are the main carbohydrates, but only about 1% to 2% of starch, most of which are cellulose and hemicellulose. Polysaccharides are oligosaccharides (oligosaccharides), which are insoluble in water, but can be hydrolyzed. After hydrolysis, they are reduced to glucose under the action of sialase, which makes the taste sweet.
The older the tea tree, the higher the degree of wood fibrosis and the more sugar it contains. During the brewing process of Pu-erh tea, the leaching of the contained substances has a sequential order. Among them, tea polyphenols, theophylline, amino acids and other flavor substances are first leached. Depending on the amount of tea injected and the concentration of soup in each tea, It is determined that, after about ten years of soaking, these flavor substances have been completely leached, and the fiber is completely soaked. A large amount of sugar in the fiber is analyzed, and it is hydrolyzed to produce a sweet taste under the action of sialase.

In summary, it is the reason why Pu-erh ancient tree tea is getting more and more sweet, and it can also be used as a reference index for judging the age of Pu-erh tea when drinking.

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