Some people compare it to the scum produced when food is boiled and try to "skim" it off when making tea. This is actually a misunderstanding and a waste.

Tea saponin is a type of structurally complex glycoside compound. It tastes bitter and pungent, is difficult to dissolve in cold water, has a pH value between 5.6 and 5.7 (slightly acidic), and possesses strong foaming power that is not affected by water hardness. Therefore, tea with abundant foam generally has a relatively stronger flavor.

Glycoside substances like tea saponin are widely found in the plant kingdom. For example: ginsenosides in ginseng are antioxidants; allyl disulfide compounds in garlic and onions also have effects such as improving human immunity and fighting cancer.

What functions does the tea saponin contained in the tea liquor have?

1. Tea saponin has good anti-exudation and anti-inflammatory effects. It can be used to regulate blood sugar, lower cholesterol, prevent cardiovascular and cerebrovascular diseases, and relieve cough and reduce phlegm.

2. Tea saponin is not only a good surfactant but also has strong antimicrobial activity, particularly effective in inhibiting skin pathogenic bacteria.

3. Tea saponin also has the dual function of inhibiting gastric emptying and promoting gastric motility, showing remarkable effects in restoring the autonomous working capacity of the gastrointestinal tract.