Have you ever noticed such a phenomenon: many dark teas contain a lot of tea stalks. Why is this? Let's find out the answer...

Reasons:

1. Picking Standard

In the picking standard for Hunan dark tea, most require relatively mature fresh leaves, so the presence of tea stalks in compressed teas like cakes, tuos, and bricks is a normal phenomenon.

2. Flavor Requirements

As the nutrient-conducting organ of fresh leaves, tea stalks contain higher sugar content, which gives dark tea its unique sweet taste.

3. Compression Needs

A certain amount of tea stalks increases the gaps inside Fuzhuan bricks, ensuring sufficient oxygen for quality formation. Additionally, a moderate amount of tea stalks helps with moisture release and enhances the structural strength of the brick.

4. Promotes the Growth of 'Golden Flowers'

The 'golden flowers' (Eurotium cristatum) in Fuzhuan tea are an aerobic fungus. If the tea stalk content is too low, the tightness of the brick may hinder air circulation, affecting the growth and reproduction of the golden flowers. Moreover, national standards specify that Fuzhuan tea should contain 15% to 18% tea stalks.

Nutritional Value of Tea Stalks:

Tea stalks contain different nutrients compared to tea leaves, such as higher tea polysaccharide content, which converts into many nutrients absorbable by the human body. Tea polysaccharides are particularly effective in lowering blood sugar, which is why nomadic cultures consider tea an essential beverage.