Theanine-The Source Of The Umami Taste Of Green Tea

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Mechanical Tea Plucking

Mechanical Tea Plucking

2022-06-18 15:36:09

Mechanical tea picking must use the correct method to make the tea tree grow better. At the same time, the fresh leaves after picking must be properly insured and stored.

Notes On Tea Picking

Notes On Tea Picking

2022-06-18 15:29:27

For the better growth of tea leaves, during the tea picking process, attention should be paid to the tea plucking techniques and picking methods.

Standard For Tea Harvesting

Standard For Tea Harvesting

2022-06-11 17:39:36

The standard of tea picking should follow the standard of processed tea, taking into account the problems of leaf retention and harvesting.

Risks And Problems In Tea Picking

Risks And Problems In Tea Picking

2022-06-11 17:04:57

Tea picking should avoid predatory picking, pick according to the actual situation of tea, and protect the tea to the greatest extent.

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Theanine-The Source Of The Umami Taste Of Green Tea

2021-12-22 14:38:05

The umami substances in tea are mainly amino acids. Theaflavins, nucleotides and some soluble peptides also have a certain refreshing feeling. Among them, amino acids are considered to be the main components of the fresh and refreshing tea soup. Theaflavins are mainly used in black tea. It plays a role in regulating the taste in fermented tea. The umami-flavored amino acids in tea are mainly theanine, glutamic acid and aspartic acid. Theanine is the most abundant amino acid in tea and is considered to be the main source of the fresh and refreshing green tea.

What is theanine:

Theanine is a special non-protein amino acid (not involved in the formation of protein) in tea plants, which is rare in other plants. It was discovered and named by Japanese scholar Yajiro Shudo in 1950.

The influence of theanine on the quality of tea:

Theanine has a caramel aroma and a refreshing taste similar to MSG, and has a low taste threshold (the lower it is, the easier it is to be perceived). Theanine has a positive effect on the taste and aroma of tea. Theanine can alleviate the bitterness and astringency of tea and enhance the sweetness; amino acids are transformed into volatile aroma substances through degradation.

The distribution of theanine in tea plants:

Theanine generally accounts for 1%-2% of the dry matter content of tea. Theanine content of tea made from albino tea varieties is higher. The roots, stems and leaves of tea plants all contain theanine, with the highest content in roots and tender stems; one bud and one leaf>second leaf>third leaf>fourth and fifth leaves; spring tea>autumn tea>summer tea.

The main physiological activities of theanine:

Theanine is similar in structure to glutamine and glutamate, which are active substances in the brain. Studies have shown that theanine has a protective effect on ischemic brain damage and neuronal cell death induced by glutamate. Theanine also has the effect of protecting neurons and can be used clinically to prevent Parkinson's disease. Theanine also has a positive effect on enhancing memory.

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