I often hear people say that this tea has a very good rejuvenation, quick rejuvenation, and is long-lasting. What exactly is Huigan? Scientifically speaking, Huigan is a natural sensory effect that people often have when drinking green tea and a positive evaluation of the taste of good tea.
Why does drinking tea "return to sweetness"
Then why does drinking tea have a sweet taste? What substances in the tea make the tea drinker feel sweet? The sweet taste is the result of the transformation of astringency.
Astringency is a strong and indescribable thing, which occupies a special place in the world of taste. Astringency is not bitter, but similar to bitterness. The astringency is like eating green persimmons, which is the opposite of smoothness and has astringent effects.
The astringent substances in tea mainly include tea polyphenols, aldehydes, iron, and other substances, of which catechins are particularly important. It can be combined with protein to form a layer of impermeable film in the oral cavity. The contraction of local muscles in the oral cavity causes the astringency of the oral cavity, and the astringency transforms, showing the feeling of returning to Gan Sheng Jin.
Does that mean that all teas have sweetness? There is a kind of tea that is very "domineering" and can be bitter to the end, but it has not returned sweetness for a long time. It is Taiwan tea. Among the several flavors of tea, sweetness and sweetness are somewhat similar, and some tea lovers cannot tell whether it is sweetness or sweetness. Some teas can feel sweet as soon as you enter the mouth, and the sweetness is a kind of "sweetness" that comes after the bitterness.
Which teas are delicious
If Gan is long-lasting, I recommend Tieguanyin. Friends who are familiar with Tieguanyin know that the most apparent feature of Tieguanyin is "returning sweetness and rhythm". Whether it is lightly fermented or heavily fermented, high-quality Tieguanyin has a better effect of returning sweetness. Sweet, and then this sweet taste gradually spreads throughout the mouth.
A good Tieguanyin is sweet for a long time, and even after a few hours, you can still feel the slightest sweetness. Generally speaking, the quicker and longer-lasting tea, the better the quality.
2. Pu'er raw tea
The sweetness of Pu-erh tea generally lasts for a long time. This sweetness is not only limited to the tongue surface but also fills the entire mouth and penetrates the throat, producing a full aroma, which is very enjoyable to savor.
Hui Gan is available in most Pu'er teas, including tableland and ancient tree teas, especially raw Pu'er tea, Hui Gan is more obvious. Of course, Pu-erh cooked tea retains its mild properties and also has a slight sweetening effect.
Studies have shown that the strength of pucha tea Huigan is related to factors such as soil quality, tree age, and area of tea tree growth. Many ancient tree teas are slowly overflowing, and Huigan is relatively long-lasting.
3. Black tea
When we drink black tea, we can also feel the sweetening effect in it, such as Dianhong, Zhengshan Souchong, etc.
The sweetness of black tea is very long-lasting, especially for some high-quality black teas, the sweetness is more obvious. The characteristics of black tea are its warm and sweet aroma, rich and mellow, and a very refreshing taste at the entrance, giving people a sweet taste, the same as drinking mountain spring water.
Under normal circumstances, people are accustomed to taking "Huigan" as the basic criterion for judging good tea, because Huigan can bring people the experience of "sweet away the bitterness", and can better reflect the connotation and charm of tea.