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“冷後渾”是好茶的標誌(好茶才有喔~)
“Cream Down” is a sign of excellent tea
PinCha的錫蘭盧哈娜紅茶在低溫時會呈現橘黃色,這是所謂的“冷後渾”也叫“茶乳酪”。其主要組成是茶黃素:茶紅素:糖苷約為12:86:2(Powell, 1993)。茶黃素類是紅茶湯色“亮”的主要成分,也是形成紅茶茶湯“金圈”的主要物質。當茶湯溫度低時,茶黃素類與咖啡因抱團開始堆叠,看起來就會像是茶湯變渾濁的感覺。
PinCha’s Ceylon Ruhuna Black Tea would become turbid and orange-yellow, the phenomenon of “cream down”, aka ”tea cream”. The cream is made of theaflavins, thearubigins, and flavonol glycosides, the ratio around 12:86:2 (Powell, 1993). The theaflavins group is the key to make black tea appear “bright” and show the “golden circle”. When the temperature of the tea decreases, the thearubigins and caffeine will stick together and gradually stack, making the tea look turbid.
Powell, C., Clifford, M. N., Opie, S. C., Ford, M. A., Robertson, A., & Gibson, C. L. (1993). Tea cream formation: The contribution of black tea phenolic pigments determined by HPLC. Journal of the Science of Food and Agriculture, 63(1), 77-86.