Composition of Tea Leaves: A Detailed Breakdown
Tea leaves are composed of two primary components: water (75%-78%) and dry matter (22%-25%). While water contributes to the freshness and hydration of tea leaves, the dry matter encompasses a rich array of organic and inorganic compounds that define the flavor, aroma, and character of tea.
Organic Compounds
Organic compounds are the most significant contributors to the sensory qualities of tea. Here's a closer look at their roles and percentages:
Tea Polyphenols (18%-36%)
Impact: Bitterness, roughness, and concentration.
Tea polyphenols are key compounds influencing the tea's astringency. Their concentration varies depending on factors like tea variety, growing conditions, and processing methods.
Sugars (20%-25%)
Impact: Sweetness, thickness, and smoothness.
Some sugars dissolve readily in water, and their solubility increases under specific processing conditions, enhancing the tea's natural sweetness.
Amino Acids (1%-4%)
Impact: Freshness and delicacy.
These compounds contribute to the savory and umami notes, particularly in high-quality teas like matcha or gyokuro.
Enzymes
Enzymes, a type of protein, play a critical role in catalyzing chemical reactions during tea processing, affecting flavor and color development.
Proteins (20%-30%)
Impact: Thickness and body.
While most proteins are insoluble in water, certain conditions during processing can break them down into amino acids, contributing to the tea's overall taste profile.
Aromatic Compounds (0.005%-0.03%)
Impact: Aroma.
Fresh tea leaves contain around 80 aromatic compounds, which increase to over 700 after processing. These compounds give tea its unique and complex bouquet.
Organic Acids (3%)
Impact: Sourness and freshness.
Organic acids provide a subtle tartness that balances other flavor elements.
Alkaloids (3%-5%)
Impact: Bitterness.
Caffeine is the primary alkaloid, complemented by theobromine and theophylline, which contribute to tea's stimulating properties.
Pigments (1%)
Impact: Color and flavor.
Pigments such as chlorophyll and carotenoids influence the tea's hue and are modified during processing to develop its final appearance.
Vitamins (0.6%-1.0%)
Though present in small amounts, vitamins like vitamin C and B-complex add nutritional value to tea.
Inorganic Compounds
Inorganic compounds also play a subtle but essential role in tea leaf composition:
Water-soluble Minerals (2%-4%)
These minerals dissolve in water, contributing to the tea's taste and nutritional profile.
Non-water-soluble Minerals (1.5%-3%)
These minerals remain undissolved but are essential for plant health and indirectly affect the quality of tea leaves.
Conclusion
The intricate balance of these compounds in tea leaves creates the diverse flavors, aromas, and textures that make tea such a beloved beverage. The careful cultivation and processing of tea ensure these components interact harmoniously, delivering a sensory experience cherished worldwide.
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