What are the basic components of tea? Tea franchisees are here to introduce them to you!
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2022-09-29
Tea Business Franchising A friendly reminder: Tea refers to the leaves and buds of the tea plant, also known as cha, jiǎ, míng, or chuǎn. It specifically denotes the leaves of the evergreen shrub used to brew tea—as well as the beverage made from steeping these leaves. Over time, the term has expanded to include all types of herbal teas prepared by infusing plants, such as flowers, leaves, seeds, or roots, like "chrysanthemum tea." Additionally, it now encompasses cooling herbal drinks made with a variety of medicinal herbs, often referred to in Chinese literature as "Lei Ya." In some countries, teas are even crafted using leaves from entirely different plants—like fruits or herbs—resulting in unique blends such as "fruit tea."
Tea Business Franchising A friendly reminder: drinking tea offers numerous benefits, but have you ever wondered why? For most people, it’s a well-known fact—yet the "why" often remains unclear. Thanks to advancements in science, by the early 19th century, the composition of tea gradually became more transparent. Today, thanks to modern scientific methods like separation and identification techniques, we know that tea leaves contain over 450 distinct organic chemical compounds and more than 40 essential inorganic mineral elements. These organic and inorganic components in tea are packed with both nutritional and medicinal properties. The organic compounds primarily include: tea polyphenols, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, and more. Notably, Tieguanyin tea stands out for its exceptionally high levels of tea polyphenols, catechins, and various amino acids compared to other teas. Meanwhile, the inorganic mineral elements found in tea encompass a wide range, such as potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium, and others. Among these, Tieguanyin tea is particularly rich in minerals like manganese, iron, fluorine, potassium, and sodium—elements that are present at higher concentrations than in most other types of tea.
What are the basic components of tea leaves? Tea Business Franchising Let me introduce you to the business!
1. Catechins, commonly known as tea tannins, are unique compounds found in tea leaves and impart a bitter, astringent, and puckering taste.
2. The coffee factor: With its bitter taste, it is a key component that shapes the flavor of tea broth.
3. Minerals: Tea is rich in eleven minerals, including potassium, calcium, magnesium, and manganese.
There are three tea-drying processes: oven drying, pan-firing, and sun-drying. Which of these methods is most commonly used for drying tea leaves? Tea Business Franchising Let me introduce you to the business!
1. During the drying process of green tea, it’s typically done in two steps: first drying, then pan-frying. This is because freshly rolled tea leaves still contain a high moisture content. If you were to pan-fry them directly, they’d quickly clump together inside the frying pan, and the tea juices would easily stick to the pan walls. That’s why the leaves must be dried first—to reduce their moisture level—so they meet the requirements for proper pan-frying.
2. The drying process of black tea involves baking the fermented tea leaves at high temperatures to rapidly evaporate moisture, resulting in a dry product. Purpose: To quickly deactivate enzyme activity under intense heat, halting fermentation; to remove moisture, reduce volume, shape the leaves, and maintain their dryness, thereby preventing mold growth; and to release most of the lower-boiling grassy aromas while enhancing and preserving the higher-boiling, more complex fragrance compounds, ultimately imparting black tea its distinctive sweet flavor.
3. White tea is a specialty of China, primarily produced in Fujian Province. It is made by drying the leaves without frying or rolling them.
4. The drying of black tea involves both baking and sun-drying methods, ensuring quality preservation and preventing spoilage.
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