A thorough scientific explanation of why new tea is so delicious! Uncovering the secrets of first-flush tea

Introduction

When the new tea season arrives, many people are captivated by its refreshing aroma and elegant sweetness. What makes new tea so delicious and different from teas of other seasons?

The secret lies in the changes in the tea leaves' composition depending on when they are picked.

The quality of tea varies depending on the time of picking. There is a difference in the components contained in the leaves between buds picked when they are young and tender and those picked when they have grown large.

Two reasons why first-flush tea is said to be the most delicious

In terms of both taste and nutritional value, first-grade tea is the best quality, and it is said that the quality tends to decrease as the tea is picked, with second-grade tea, third-grade tea, and so on.

Of course, while it depends on personal preference, it is often true that first-season tea is said to be the most delicious. Why is that?

There are two main reasons for this:

1. Ingredients contained in tea leaves

As tea leaves grow, the components they contain change.

During the winter, tea plants go into a dormant state. First-harvest tea sprouts after a long period of dormancy, so it contains more amino acids, which are the source of umami, than second- or third-harvest tea.

Furthermore, Ichibancha tea contains 20-30% less catechins and tannins, the components that give tea its astringency and bitterness, than Nibancha and Sanbancha tea .

As such, first-grain tea is packed with stored nutrients and has little astringency or bitterness, while having a mellow flavor with concentrated umami.

While first-grade tea sprouts after a long dormant state of several months, second- and third-grade tea has a shorter growth period before being picked, so the content of amino acids, which are the components that give the tea its umami flavor, is not as high.

Additionally, it grows during a period of longer days than first-season tea, so it produces more tannins (catechins) due to the action of light.

2. Amount of flavor released

It has been found that new tea contains more flavor components that dissolve in hot water .

Young leaves are plump, soft and thin, but as they grow, the dietary fiber in the tea leaves increases and they become thicker and firmer. More fiber means the leaves become harder.

During the tea manufacturing process, the tea leaves are rolled to damage the surface tissue of the leaves, allowing the flavor to leach out. However, when the leaves become hard, the tissue is less likely to break down, making it harder for the flavor and ingredients to leach out.

In other words, when the tea leaves are infused in hot water, the flavor of second and third grade tea is weaker than that of first grade tea, and the flavor and taste are somewhat inferior. This is why it is recommended to pick the tea leaves when they are still in their prime, as we introduced in another article. *Mirume: Soft new buds

summary

What do you think? Of course, it depends on each person's preference, but for the reasons mentioned above, first-catch tea is said to be of the best quality.

Some people prefer Ichibancha, which has a mellow taste with richness and sweetness, while others prefer Nibancha or Sanbancha, which tend to have a stronger bitterness and astringency than Ichibancha but have a richer, fuller flavor.

By trying different types of tea and paying attention to the picking time, we hope you will find your favorite cup of tea.