Sometimes when we drink tea, there is an unpleasant feeling in our mouth and throat, which is also known as "astringency".

◼Where does the astringency of tea come from?

Astringency is found in many things, such as tannins in red wine and ☕ chlorogenic acid in coffee. When it comes to tea this, it mainly comes from tea polyphenols - a general term for the 30+ polyphenols in tea.

◼ Astringent taste, good or bad?

A moderate amount of astringency can enrich the layers of the tea broth so that the flavour of the tea can stay longer. A good quality of astringency that can bring back sweetness and freshness is instead a symbol of the quality of the tea. At the same time polyphenolic compounds have antioxidant, anti-radiation, antibacterial and other effects.

Excessive astringency, such as causing tightness in the mouth and throat, numbness on the tongue, difficulty in swallowing, etc., may indicate problems with the quality of the tea, the process or the storage process.

◼How to buy a tea that is not astringent

1⃣ high altitude of origin

In the high temperature and strong sunshine environment, the tea polyphenol content in fresh tea leaves will increase, and the tea polyphenol content of tea from high altitude production areas is relatively low

2⃣ Growing season

Seasonal changes will cause changes in temperature and light, and the tea polyphenol content of summer tea > autumn tea > spring tea. Spring tea, winter tea tea polyphenol content is relatively low

3⃣High degree of fermentation

In the tea fermentation process, the polyphenol content will change, unfermented tea > fermented tea, usually, green tea is higher than black tea, black tea polyphenol content

4⃣There are many other factors that affect the polyphenol content of tea, such as geography, soil, climate, etc.

◼ How to reduce the astringency of tea when brewing?

1. Reduce the brewing water temperature

The higher the water temperature, the faster and more tea polyphenols are released. Cold brewed tea is mostly not bitter or astringent, but the aroma will be reduced as well

 2.Reduce brewing time

The longer the brewing time, the more polyphenols will be released. Usually dark tea and old white tea are suitable for simmering.

3.The amount of tea to be brewed

Reduce the amount of tea