Tea Knowledge - Tea Flavors
The taste of tea is determined by various flavor compounds such as sugars, amino acids, polyphenols, caffeine, organic acids, and saponins. Among them, polyphenols, amino acids, and caffeine have the greatest impact on tea quality. Astringency comes from phenolic compounds, bitterness from purines (...
Tea News · May 25, 2026
【Tea Knowledge】The Biggest Lie in the Tea World: 'No Bitterness, No Astringency Is Not Tea'
This article refutes the common belief that tea must be bitter and astringent. It argues that astringency results from improper processing, not from the nature of tea itself. Properly processed tea, even when brewed with boiling water, should be sweet, smooth, and clear. The article cites ancient te...
Tea News · May 07, 2026
Why Does Drinking Tea Create an Astringent Sensation?
The astringent sensation experienced when drinking tea is primarily caused by polyphenolic compounds like tannins interacting with salivary proteins and glycoproteins. This feeling of dryness and puckering is not a taste perceived by taste buds but a tactile sensation stimulated by these interaction...
Tea News · Feb 07, 2026
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