On the content of tannic acid in green tea
Tea is a common drink in the world, especially green tea is loved by the public. However, the content of tannic acid in green tea is worth exploring.

Tannic acid exists in many plants. For green tea, the buds of fresh and tender leaves are obtained by killing, kneading and drying. In the process, the change of ingredients is closely related to the content of tannic acid.

The process of killing green is designed to inhibit the activity of enzymes and prevent tea fermentation. This step also determines the transformation direction of many components of green tea. When kneading and twisting, the cells of the tea leaves are damaged, and the contents exude, or are involved in the formation and transformation of tannic acid. As for drying, the moisture is removed and the components are gradually stabilized.

According to ancient books and local studies, tannic acid does exist in green tea. However, its content varies depending on the variety of tea plant, the water and soil of the place of origin, the time of picking, and the production process. For example, the tannic acid content of alpine green tea is different from that produced on flat land due to different climates and soils. Those picked in early spring also have different amounts of tannic acid from those picked in late spring. Fine-made teas are more suitable for tannic acid transformation, and their content is different from that of crude ones.

To determine the exact content of tannic acid in green tea, scientific methods are required, and instruments are used to detect and accurately measure. However, regardless of the content, tannic acid has an impact on the taste and efficacy of green tea. The astringency of tannic acid adds rhyme to the taste of green tea, and plays a role in physiological processes such as digestion and absorption of the human body.

In summary, green tea contains tannic acid, and its content is variable. In-depth study is essential for tea tasting and health preservation.