![TEA JOURNEY [5] | Tannin in Tea](https://cdn.shopify.com/s/files/1/0564/4176/5933/articles/IMG_0159.jpg?v=1686043807&width=100&height=67&crop=center)
이 글의 핵심 내용을 한국어로 정리했습니다.
차의 떫은맛을 이해하기
차에서 흔히 탄닌이라 부르는 성분은 여러 폴리페놀을 넓게 가리킵니다. 이 성분이 침 속 단백질과 만나면 입안이 마르는 듯한 떫은 감각이 생깁니다.
높은 온도와 긴 우림 시간은 떫은맛을 강하게 만들 수 있습니다. 찻잎의 양과 온도, 시간을 조금씩 조절하면 향과 단맛을 살리면서 균형을 찾을 수 있습니다.
영어 원문 함께 보기
Polyphenols are also referred to as tannins. The tannins in tea are a type of compound similar to those found in wine, and some compounds, such as epigallocatechin gallate (EGCG), exist exclusively in tea.
1. Basic Principle
The tannins in tea are composed of catechins. During the oxidation process of tea, some catechins transform into two different molecules known as thearubigins and theaflavins. Tea oxidized with these components exhibits a brown or reddish color.
2. What Role Do They Play?
Some tannins are associated with the texture of tea. The density, body, astringency, and sharp taste perceived in the mouth are all due to tannins. Additionally, tannins contribute to the strong bitterness and gradually release during the steeping process.
The buds and first leaves of the tea plant contain a much higher concentration of tannins compared to the tea leaves in the middle of the stems. The fact that tannins lend such complex depths of flavors is why the buds and first leaves are harvested to produce high-quality tea.
