Pu'er Tea, a kind of tea that's hard to fathom, has become increasingly well-known in recent years. Do you know what else you can enjoy from Pu'er tea besides the leaves? In fact, when drinking Pu'er tea, it's not enough to just drink the leaves. Let's take a look at other “treasures” in Pu'er tea!
How Many Good Things Are in Pu'er Tea?
One: Total Water-Soluble Content: 48.75%
The water-soluble content refers to soluble substances extracted from tea using boiling water under specified conditions. The main components of the water-soluble content in tea include polyphenols, soluble sugars, water-soluble pectin, water-soluble vitamins, free amino acids, Caffeine, water-soluble proteins, and inorganic salts. The water-soluble content of Pu'er tea must reach or exceed 38% to comply with the restrictions of the Yunnan Pu'er tea origin. The level of water-soluble content is an important indicator for distinguishing whether the raw materials used for making Pu'er tea belong to large-leaf varieties from Yunnan.
Two: Polyphenols: 32.5%
Tea polyphenols are the general term for all polyphenolic substances in tea, including flavanols, anthocyanins, flavonols, and phenolic acids. The primary component is catechins, which make up 60-80%. Tea polyphenols are one of the main components responsible for the color, aroma, and taste of tea, as well as one of the key ingredients with Health benefits. Active substances like tea polyphenols have detoxifying and anti-radiation effects, effectively preventing radioactive substances from entering bone marrow.
Three: Amino Acids: 4.18%
Amino acids in Pu'er tea contribute to its fresh and refreshing taste, and their content is directly proportional to the corresponding taste. During the fermentation process of ripe Pu'er tea, due to the significant degradation and transfer of amino acids, the fresh taste is lost, and new alcohols and phenolic compounds are synthesized, giving Pu'er tea its unique aged fragrance and character.
Four: Alkaloids: 3.8%
Alkaloids are another important component in Pu'er tea, apart from tea polyphenols, with numerous physiological functions. The main alkaloids in Pu'er tea are caffeine, theobromine, and theophylline. The content of alkaloids in Pu'er tea can vary due to differences in variety, origin, season, and the age of the raw material. Generally, young tender leaves have higher alkaloid content than older leaves. During the processing of Pu'er tea, caffeine is a relatively stable compound, so there isn't much change in its content before and after processing. The caffeine content in finished Pu'er tea products is mainly related to the content in the raw material. In finished Pu'er tea, the higher the tenderness and the higher the grade, the greater the caffeine content.
Five: Carbohydrates: 28.5%
Carbohydrate compounds, also known as sugars, are the initial products of photosynthesis in plants. Most components in plants are synthesized through them, serving not only as storage nutrients and structural components but also precursors for other organic substances. Pu'er tea with high polysaccharide content has a better luster in appearance. In the later stages of aging for raw Pu'er tea, the large amount of Sugar overflow makes the tea body appear lustrous and glossy.
Six: Catechins: 179.3mg/g
Catechins are the most important type of tea polyphenols, accounting for approximately 75-80% of total polyphenol content and contributing to the bitterness and astringency of tea. Catechins are natural oil antioxidants that can eliminate free radicals in the human body, delaying aging and benefiting the skin.
The aforementioned components form the aroma and taste of Pu'er tea and gradually release over long-term storage, participating in physical and chemical reactions and metabolism, forming the distinctive quality of Yunnan Pu'er tea.