In tea tasting, infusion colour is always a focus. Whatever sort of tea it is, tiptop tea infusion colour should always be:
bright and transparent.

To fully enjoy infusion beauty, a glass Gaiwan or teapot is recommended for our selections.

An interesting tea tasting experience is that a bright and transparent infusion colour is always accompanied by a clean, clear, dry and astringent taste.

In contrast, low quality teas have dim, unclear, heavy

brownish infusion colour. A glass Gaiwan or teapot only displays this embarrasing reality. Being brave enough to taste the tea, you get an oily, muddy, uncertain feeling around your mouth; perhaps milk and sugar mixed into such poor quality teas can avoid the embarrassment?

A contrast in taste gives a contrast in health value: a bright transparent infusion with a clean astringent taste means a high content of tea polyphenols!
The key knowledge here is: tea polyphenols are a strong anti- oxidant. Tea polyphenols, tea amino acids and vitamins, these three heroes in quality tea, together contribute to our health.

Tea Polyphenols are chemical compounds composed of more than 30 sorts of phenols, and 60-80% of the phenols are catechins (EGCG, ECG, CG……). The polyphenol compound gives off an astringent bitterness in taste and a bright transparency in infusion.

Tea polyphenols can strongly react with free radicals, with remar- kable antioxidant effects. Numerous medical researches show that tea polyphenols are active in the human body eliminating free radicals, suppressing oxidation, synergizing with other antioxidants such as vitamin C and E and maintaining antioxidant concentrations.

Here is one of the researches, published on American Nature in
April 1999, by the Laboratory of Angiogenesis Research, Microbiology
and Tumor Biology Center, Karo- linska Institue of Sweden:
“We find that green tea, and one of its components, epigallocate- chin-3-gallate (EGCG), significantly prevents the growth of new blood vessels in animals. This finding indicates that drinking tea may be beneficial for the
prevention and treatment of angiogenesis-dependent diseases, including cancer and blindness caused by diabetes”, quoted from line 13, paragraph 1.

“Drinking green tea significantly prevents corneal neovascularization induced by one of the most potent angiogenic factors, VEGF. Because the growth of all solid tumours is dependent on angiogenesis, this finding may explain why drinking green tea prevents the growth of a variety of different types of tumour.”

The profound health effects of tea polyphenols have been explored and studied worldwide. According to Mr. J. H. Weisbarger, Chairman of American Medical Funds, “Tea polyphenols will be a chemical compound that can contribute great effects to people’s health in the 21st century.”
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