The term “fresh,” composed of the characters for “fish” and “sheep,” is one of the five basic tastes that is indispensable in our daily lives. When we drink tea, we often hear comments like “fresh and brisk,” “fresh and mellow,” or “fresh and fragrant.” Especially for Green Tea, freshness is a crucial metric. Here, we will explore where this freshness comes from in a cup of tea.

Freshness is Precious

For green tea, freshness is a vital quality. Why do we rush to buy early-harvest green teas at premium prices? For the sake of freshness. Therefore, most tea enthusiasts would agree that a deliciously fresh brew is a sign of a good tea. Freshness is the jewel in the crown of teas, a true treasure.

The Classic “Tea Classic: Chapter Five – brewing”

“The most precious and intensely fragrant tea should be served in three bowls; those of lesser quality require five.”

Song Dynasty: Ding Wei, “New Tea from Beiyuan”

“The dragon tea from Beiyuan, its freshness and Sweetness make it a rarity.”

Ming dynasty: Wen Zhengming, “An Absolute Verse”

“Spring buds divided before the rain, wrapped in green clouds, carrying their fragrant freshness.”

Qing Dynasty: Zha Shenxing, “Thanks for the Pu'er Tea”

“Washed clean of the smoky herbs of the south, made into tribute tea with a fragrant and fresh taste.”

The freshness of tea has been poetically depicted in Chinese literature.

The Secret Behind Fresh Tea

Freshness is a signal of proteins, with amino acids, nucleotides, and organic acids being key components. In the case of tea, amino acids are the primary contributors to the expression of freshness, significantly influencing the quality of the tea, often referred to as the “tea grade factor.”

The family of tea amino acids is diverse, each playing a role in the flavor profile of the brew. For example, Theanine, serine, and proline have a sweet taste; asparagine, glutamic acid, and theanine impart a fresh taste; arginine and tryptophan have a bitter taste.

Not all amino acids exhibit a fresh taste, but just like in food, they seek a balance of flavors. Different types of amino acids work together, creating a rich layering of flavors in the tea.

A special mention goes to theanine, which can be considered the “exclusive” amino acid of tea, being the highest free amino acid in tea plants. Theanine is a rare amino acid that brings both sweetness and a refreshing taste, making it the “heavyweight” in the tea amino acid family.

While contributing to the freshness, theanine enters the brain through the bloodstream, significantly increasing dopamine levels, which boosts vitality. It also has multiple benefits such as lowering blood pressure, calming effects, and reducing the stimulating effects of caffeine.

Indeed, the freshness of tea cannot be separated from polyphenols. Although the characteristic taste of polyphenols is bitterness, without them, the tea lacks depth and spirit, leaving the amino acids to stand alone.

Therefore, polyphenols and amino acids have a symbiotic relationship. The ratio between polyphenols and amino acids is a key indicator of the harmony of the tea's flavor and the suitability of the tea variety. A lower ratio results in a more mellow and fresh taste.

In addition, the content of theanine varies in different parts of the tea plant, being higher in lateral roots, green stems, and new shoots. The degree of tenderness during picking also affects the amino acid content in the fresh leaves, with higher tenderness leading to higher amino acid levels.

Freshness is a pleasure from the senses to the soul. Sensing the fresh taste through our taste buds is a natural instinct bestowed upon us by nature, and the secret to the fresh and brisk flavor of tea lies within the amino acids!

If we prefer a fresh and delicious brew, when purchasing tea, we should look for teas with very tender buds that are yellowish rather than green, as these will have better freshness. Teas grown in north-facing areas, such as Anji white tea, especially those near bamboo forests, tend to have excellent freshness after processing. If the buds have turned green, the freshness and briskness will decrease.