Generally, tea stems affect the appearance of tea leaves, so people often overlook the advantages of tea stems and regard them with disdain. However, it is little known that tea stems play a very important role in the quality of tea.

Tea stems contain a considerable amount of aromatic substances. The aroma of tea leaves decreases gradually from the first leaf to the third leaf, while the aroma of tea stems is the highest. The aromatic substances in tea are mainly found in the stems and the main veins of young leaves, and the amino acid content in young stems is higher than that in young leaves. The vascular bundles in the stems are the main conduits for nutrients and aroma. Most of the substances they contain are water-soluble. During tea processing, the aroma transfers from the stems to the leaves along with water evaporation. These substances combine and transform with the effective components in the leaves, forming a higher and stronger aromatic quality.

Therefore, an appropriate amount of tea stems is necessary to produce tea with a high aroma and rich taste. The length of tea stems varies depending on the type and variety of tea.