In fresh leaves, water accounts for about 75% to 78%, and other substances account for about 22% to 25%.
The specific moisture content fluctuates up and down with factors such as the size of the tea, the degree of aging, the species of tea trees, the different picking seasons, and the specific weather at the time of picking.
Generally speaking, delicate leaves and small-leaf tea trees have higher water content, spring and summer fresh leaves have higher water content, and the rainy season picks higher water content; thick old leaves, large-leaf tea leaves, autumn, dry season and sunny picking Fresh leaves have low water content.
In dry tea, in addition to water, the proportions of various substances are as follows:
1. Tea polyphenols
Tea polyphenols is a general term for compounds in tea, which contains many polyphenols.
The proportion of tea polyphenols in dry tea is about 20% to 35%.
Among them, catechins account for about 70% of the total amount of tea polyphenols.
Tea polyphenols are the main beneficial substances in tea, which have certain benefits for health. They are a natural antioxidant that can remove excessive free radicals from the body, improve the body’s antioxidant capacity, delay aging, and prevent many disease.
In terms of taste and taste, tea polyphenols naturally have a bitter taste and are one of the main sources of bitter taste in tea soup.
2. Protein
There are many kinds of protein in tea, and the proportion of protein in dry tea is about 20%~30%.
However, among the many kinds of protein in tea, only a small part can be dissolved in water, dissolved smoothly by the tea soup, and then we drink into the mouth. This small part of water-soluble protein content is very small, accounting for about 1% to 2%.
It is one of the main factors forming the taste of tea soup.
3. Amino acids
Tea contains many kinds of amino acids, and the proportion of amino acids in dry tea is about 1% to 4%.
Among the many amino acids, theanine has the highest content. Amino acids also have certain benefits to health, and can improve the body's immunity.
In terms of taste, amino acids naturally have a refreshing taste and are one of the main sources of umami in tea soup.
4. Alkaloids
Tea contains many alkaloids, and the proportion of alkaloids in dry tea is about 2% to 5%.
The alkaloids in tea mainly include caffeine and theobromine. Alkaloids can refresh the brain, protect the cardiovascular system, stimulate gastric acid secretion and diuresis.
In terms of taste, alkaloids naturally have a bitter and astringent taste, which is one of the main sources of the bitter and astringent taste in tea soup.
5. Sugar
Tea contains many kinds of carbohydrates, and the proportion of carbohydrates in dry tea is about 20%~25%.
The carbohydrates in tea mainly include monosaccharides, polysaccharides, etc., which are easily soluble in water and easily dissolved out by brewing.
Monosaccharides are naturally sweet.
Polysaccharides do not have a sweet taste, but after the conversion of enzymes in the body, polysaccharides can be converted into disaccharides, which have obvious sweetness. For example, polysaccharides such as starch contained in tea are converted and decomposed by salivary amylase in the mouth to synthesize maltose, which has a sweet taste.
Pectin is also a polysaccharide, although it does not directly bring sweetness. However, due to its own characteristics, the tea soup can become thick and viscous, which is one of the key factors that determine the thickness of the tea soup.
In terms of taste and flavor, the sweetness brought (converted) by sugars is one of the main sources of sweetness in tea soup.
6. Organic acids
Tea contains a variety of organic acid substances, and the proportion of organic acid substances in dry tea is about 3%.
In terms of taste, organic acids naturally have a certain sourness, which is one of the sources of sourness in tea soup. In addition, it is also one of the main ingredients of tea fragrance.
7. Lipids
Tea contains a variety of lipids, which are natural macromolecular organic compounds, accounting for about 8% of dry tea.
The lipids contained in tea include fats, phospholipids, glycerides, etc.
It has a certain aromatic odor and is one of the main components of tea fragrance.
8. Pigments
Tea contains a variety of pigments, which account for about 1% of dry tea.
The pigments contained in tea are mainly divided into fat-soluble pigments and water-soluble pigments.
Chlorophyll, lutein, carotene and other pigments are fat-soluble, insoluble in water, and not easily dissolved out by tea infusion.
The pigments such as flavonoids, anthocyanins, theaflavins, thearfuscins, thearubicins are water-soluble, soluble in water, and easy to be dissolved out by tea infusion.
The pigments contained in tea are one of the main components that determine the color of the tea itself and tea soup.
9. Aromatic substances
Tea contains a variety of aromatic substances, which account for about 0.02% of dry tea.
The aromatic substances contained in tea are mainly alcohol compounds, which are one of the main components of tea aroma.
10. Vitamins
The multi-vitamins contained in tea leaves account for about 0.6% to 1% of dry tea.
Vitamins contained in tea are also divided into two types: fat-soluble and water-soluble.
Vitamin A, D, E, K, etc. are fat-soluble.
Vitamins B1, B2, B3, B5, B11, C, P, etc. and inositol are water-soluble.
Vitamin C contains the highest content of all vitamins, which is an important nutrient component in tea.
11. Inorganic
The inorganic substances contained in tea leaves account for about 3.5% to 7% of dry tea.
The inorganic substances contained in tea are mostly ash substances formed after drying.
Inorganic substances are mainly useless substances, similar to dust, residues and other substances. It is one of the main components of tea dust in tea soup, and it is also one of the important factors affecting tea varieties. The less content, the better.
The above is the general category and specific content of the substances contained in tea.