Tea The most abundant amino acid in tea soup is theanine, accounting for more than half of the total amino acids. But why is this invisible and intangible theanine frequently mentioned?

Add MSG to tea soup?

When drinking new tea, especially green tea and white tea, you may feel the tea soup is very “fresh and umami”, as if MSG had been added. In fact, the effective component of MSG is glutamic acid and monosodium glutamate, while the taste of theanine is similar to glutamic acid, both being very fresh and umami. A cup of tea soup is like a dish, and its various components are similar to seasonings. With an appropriate amount of “theanine”, the taste of tea soup becomes better.

Which tea is more fresh and umami?

Generally, the more tender the raw materials, the lower the degree of fermentation, and the fresher the tea, the more umami the tea soup will be. Theanine content is highest in tea buds, while bud growth, fermentation during tea processing, and oxidation during storage will reduce theanine content. Anji white tea among green teas, due to albino mutation of tea buds, has a theanine content that can reach more than twice that of ordinary green tea, making it extremely fresh and umami!

Is drinking tea better than taking medicine?

In the cool autumn season, colds occur frequently. Colds are mostly caused by viruses, and there is currently no specific medicine. Theanine can improve human immunity and help prevent colds to a certain extent. After the SARS outbreak in 2003, scientists at home and abroad advocated drinking green tea, because the theanine rich in green tea can resist viruses to a certain extent.