People may find a clear tea soup tastes better than cloudy tea. For example, people who often drink black tea will find that this kind of tea is prone to the phenomenon of “cold and muddy”, and some people even wonder if this kind of tea has become unhealthy? In fact, this is mainly because black tea is fermented tea. During the production process, tea polyphenols are oxidized and converted into oxidation products such as theaflavins and thearubigins. Generally speaking, the more theaflavin and thearubigin content, the brighter and brighter the red color of the tea soup, and the better the quality of the tea; the higher the content of theabrownin, the darker the soup color, and the worse the quality of the tea. (Life Times)
