Chunmee Tea Classification

Chunmee tea is also called fried green tea, because its shape is long, slightly curved and looks like eyebrow. It is also called eyebrow tea.

The varieties commonly used in eyebrow tea export trade include: Special Chun Mee, Chun Mee, Young Hyson, Sow Mee, Hyson, Fanning.

On the basis of these varieties, they are further divided into different grades and their corresponding marking.

Tea polyphenols are divided into catechins, flavonoids and flavonoid glycosides, anthocyanins and anthocyanins, phenolic acids and phenolic acids, and the most important one is catechins, which accounts for about tea 70% of the total polyphenol content The thicker the tea soup, the stronger the stimulation, the more obvious the astringency, the more bitter, and the better the sweetness, which means that the concentration of tea polyphenols in the tea soup is greater. The content of tea polyphenols can be simply determined in order: green tea>white tea, yellow tea>green tea>black tea, black tea, corresponding to the taste, that is, the order from thick to light, from strong to weak. As the degree of tea fermentation is greater, the more the tea polyphenols are oxidized, the less the content becomes, which makes the irritating taste weaker.

In terms of tea varieties, large-leaf species contain relatively more tea polyphenols, while small-leaf species contain relatively less tea polyphenols.

Where the temperature is higher and the light is stronger, the planted tea contains more tea polyphenols.

Tea produced at a relatively low altitude contains more tea polyphenols than tea produced at a higher altitude.

Tea contains alkaloids such as caffeine, theophylline, theobromine, xanthine, and is an excellent alkaline beverage. Tea can be quickly absorbed and oxidized in the extract, producing alkaline metabolites with higher concentration, which can neutralize acid metabolites in the blood in time.

Tea contains about 1% to 4% of amino acids, 26 species have been found, including 20 kinds of protein amino acids and 6 kinds of non-protein amino acids, the main ones are theanine, glutamic acid, aspartic acid and Arginine. Especially theanine, which is almost unique to tea, accounts for 1% to 2% of the dry matter of tea, and accounts for about 50% of all amino acids.

The three most important substances in tea taste: tea polyphenols, amino acids, caffeine.