April is the time when Spring Tea hits the market. Many tea enthusiasts buy pre-Ming green teas such as Longjing and Biluochun. While these spring teas are delightful before the Ming festival, they do have their drawbacks. Some tea lovers ask why this Longjing that costs thousands of yuan per kilogram tastes so mild and doesn't hold up well through multiple infusions, unlike Tieguanyin or Dahongpao, which are more durable. Could it be that the quality of the tea isn't good?

Why do more expensive teas have a milder taste?

Firstly, from the perspective of the raw materials used, more expensive teas are typically made from spring or early spring teas. These teas are picked early, with a high content of tender buds and relatively low levels of catechins, proteins, and amino acids. Catechins and proteins are the primary components responsible for the bitterness in tea, while amino acids contribute to a sweeter and fresher taste.

Therefore, in pricier teas, the bitterness is lower, and the sweetness and freshness are stronger, resulting in a milder taste. The more expensive the tea, the richer its internal substances but slower their extraction rate, which explains why premium teas may not have much flavor in the first few infusions but can withstand multiple steepings.

In contrast, cheaper teas are often made from summer teas or those picked later. These teas have fewer tender buds and higher levels of catechins and proteins. The increased catechin content enhances the bitterness, making the tea taste stronger. As a result, less expensive teas tend to be more robust and have a more pronounced bitterness.

Secondly, the production process also influences the taste of the tea. More expensive teas usually undergo a refined production process, such as gentle heat fixation and precise control during rolling, to preserve the tea's character and sweetness while minimizing bitterness.

Cheaper teas, due to the lower quality of the leaves picked, often use high-temperature stir-frying or prolonged roasting processes to eliminate undesirable odors and enhance the aroma and taste, thus making the tea taste stronger.

Thus, the mild taste of more expensive teas is due to their lower catechin and protein content and higher amino acid content, combined with a refined production process that results in a lighter, fresher taste.

The factors affecting taste include catechins, amino acids, and some lipid compounds. From the seasonal characteristics of the tea quality components, the main reflection is on the relationship between amino acids and catechins.

For example, spring teas and pre-Ming teas have an advantage in nitrogen Metabolism, leading to higher amino acid content in spring teas, which reduces the phenylamine ratio and determines the fresh and pure taste of spring teas. Therefore, the fresh and smooth taste of spring and pre-Ming teas is unmatched by teas from other seasons, which explains why many seasoned tea drinkers might find these high-priced pre-Ming teas too mild.

Thus, the more expensive the tea, the higher the Theanine content, meaning higher sweetness and freshness and lower bitterness, giving it a smoother taste, which makes it seem milder. Cheaper teas, on the other hand, like summer teas, have high caffeine and catechin content, which leads to higher bitterness and a stronger stimulation of the taste buds, making them seem more robust. The more expensive the tea, the richer its internal substances, but they extract more slowly, which is why premium teas may not have much flavor in the first few infusions but are more durable. Additionally, the better the tea, the higher its fragrance, smoothness, depth, persistence, and durability through multiple infusions.