Taste the fresh spring tea first! Spring tea, especially green tea, wins the favor of many tea lovers with its fresh and brisk taste. So why is spring tea so refreshing? The answer is — keep reading.

▍ Tracing the Source: The Freshness of Meat, How Can Wild Grass Compete?

First, let's introduce from the source:

The character "鲜" (fresh) combines "鱼" (fish) and "羊" (lamb), indicating that since ancient times, people have recognized the wonderful taste brought by meat soup as "freshness." As living standards improved, a large number of "carnivorous humans" emerged, some even reaching the point where they are unhappy without meat. Even though they know eating vegetables is very beneficial for the body, whenever they eat素食, they only find it bland and tasteless, lacking the pleasant flavor that meat brings. Why is this?

This is because meat, besides its substantial texture, is also rich in an amino acid called glutamic acid. This substance stimulates the taste buds on the tongue, making people feel another taste different from sweet, sour, bitter, spicy, and salty — umami!

Since glutamic acid can bring a noticeable seasoning effect, a bowl of chicken soup can provide a refreshing feeling a hundred times greater than cabbage and tofu soup.

Actually, some plants also contain glutamic acid, such as seaweed and kelp.

In 1908, a Japanese person discovered this. When he extracted a chemical substance called monosodium glutamate from kelp, the first batch of monosodium glutamate (MSG) in human history was born.

▍ Explanation: Why is Tea Fresh and Brisk?

So the question arises, where does the fresh and brisk taste of tea leaves come from?

This is because tea leaves contain abundant amino acids. In addition to the glutamic acid mentioned above, there is also a unique amino acid in tea called theanine. It is white, has a caramel aroma, and possesses a refreshing taste similar to glutamic acid. It is not only the main component that makes tea leaves promote salivation and sweetness but also has the effects of soothing nerves and bringing pleasure. It is precisely because of the interaction of these amino acids that the fresh and brisk taste of tea is achieved.

However, the amino acid content in tea is not constant. Generally speaking, after tea is stored, the amino acid content will gradually decrease over time. So, if you want to "possess" the fresh and brisk taste, you should also drink the tea as soon as possible. Otherwise, over time, it will definitely be affected.

▍ Exploration: Which Teas Will Be "Fresh to the Point of Being Brisk"?

To experience fresh and brisk tea, the first recommendation is, of course, green tea, such as West Lake Longjing, Biluochun, etc. One sip is unforgettable, as if the whole spring is blooming in the cup, giving a very pleasant feeling. Sometimes, you might even feel the wonderful sensation of drinking chicken soup.

Actually, there is another type of green tea rich in amino acids, and that is Anji White Tea. The tender buds of Anji White Tea during the "albino" period have an amino acid content more than twice that of ordinary green tea.

Let me add one more thing here: don't think that Anji White Tea is a white tea; it is actually a "proper" green tea. It's just that due to varietal characteristics, the tender buds sprouted before Qingming are white due to lack of chlorophyll, and appear jade white before Guyu (Grain Rain), hence the name.

In addition, Japanese Gyokuro is also a good choice.

Because during the growth process of the fresh leaves, most sunlight is blocked by artificial shading, which increases the amino acid content in the fresh leaves and reduces the content of tea polyphenols. However, because the tea leaves are too tender, warm water must be used when brewing Gyokuro tea; otherwise, the tea leaves will be "scorched." Gyokuro tea has a distinct seaweed, nori flavor when drunk, rich and fresh, making it "unforgettable after tasting." This is also a unique taste produced based on the tea variety quality, combined with the shading process and steaming green tea processing.

▍ Extended Reading: How to Brew Tea to Maximize the Freshness of Tea Leaves

So, when brewing tea, what steps can maximize the stimulation of the tea's freshness?

First, the water temperature should not be too high. Taking Fuding White Tea as an example, hot water at 85°C — 90°C is enough. Water that is too hot will reduce the fresh sensation of the tea.

Second, hot water should not directly impact the dry tea leaves. Tea leaves with high amino acid content are generally very tender. Pouring hot water directly onto the dry tea will damage the leaves and also easily make the tea soup cloudy.

Third, do not cover the cup while brewing, otherwise it will affect the taste of the tea, making it stuffy and bitter.

Fourth, teas with a fresh and brisk taste are mostly green teas with beautiful appearances. It is recommended to use glassware for brewing, and you can also appreciate the "beauty" of the tea leaves in the tea soup.

As long as you master the above four points, brewing a cup of extremely fresh and delicious tea is not difficult!