If Taiwan oolong tea has good alcoholization conditions, after the slow transformation of the years, the older the better, the "delicious antique" is fascinating! It is the treasure of Taiwan.

Zhongxing University professor spent six years researching the value of old oolong tea

Professor Zeng Zhizheng from the Institute of Biotechnology of Zhongxing University pointed out that oolong tea is very popular among Chinese people, and there are many benefits of drinking "Oolong tea" in the market and on the Internet, but unfortunately there is no literature to prove it. Therefore, Professor Zeng Zhizheng led the research team and spent six years to study the value of "Oolong Tea" in detail (see:https://goo.gl/Ph3xwe).

Zeng Zhizheng believes that if the quality of ordinary tea is good enough, if it is stored for more than five years and baked every year, it can be called old tea, which is an upgraded version of ordinary tea. However, whether the general tea industry can upgrade to old tea is still restricted by factors such as the planting conditions of the tea itself and the technological level of tea farmers and tea manufacturers.

Aged oolong tea contains a lot of gallic acid

The research results of Professor Zeng Zhizheng's team show that the concentration of antioxidant catechins contained in old oolong tea is low, mainly because the catechins will be decomposed during the process of making old tea. However, in the process of making old tea, a large amount of "gallic acid" will be decomposed. The main reason is that in the process of making old tea, after repeated baking and storage, the tea undergoes Mena reaction, thereby producing a large amount of gallic acid.

Gallic acid is a phenolic compound commonly found in green plants and fruits. In addition, "Oolong tea" contains more anti-oxidative gallic acid polyphenols than ordinary oolong tea. In addition, the tea leaves will change in smell and appearance after repeated roasting, and the theophylline and coffee will also be greatly reduced due to repeated roasting. Therefore, old tea is the least stimulating type of tea, giving the tea a mellow and moist taste.

Gallic acid
Gallic acid

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