When you pour hot water into a teapot or tea cup,
a few clusters of foam often appear on the surface of the tea liquor.
But nobody seems to mind;
they drink it right down along with the tea.
Foam floating on tea liquor
seems to be the most common brewing phenomenon.
So what exactly is this foam?
Why does it form?
Does it affect the tea’s quality or our health?
In fact, this foam is produced by a substance called tea saponin. Tea saponin, also known as tea saponoside or simply saponin, comes in two varieties — leaf saponin and seed saponin — and is found primarily in the tea plant’s leaves, seeds, and roots, with the highest concentration in the seeds. Tea saponin is highly water-soluble and foaming; upon contact with water, it leaches out rapidly.
When we brew tea, the water temperature is usually quite high, and the pouring action causes the tea leaves to tumble, which makes it even easier for tea saponin to leach out in large quantities, forming abundant foam on the surface of the tea liquor.
Tea saponin is one of the important functional components in tea leaves, with excellent surface-active properties. Simply put, tea saponin has superior cleaning performance, especially for protein-based fabrics such as silk and wool. After washing, colors remain vibrant and the fabric stays soft, without causing wool to felt.
Experiments have shown that a 0.05% saponin solution, when shaken, produces foam that lasts for 30 minutes without dissipating, while a 0.06% solution of premium soap produces foam that dissipates within 14 minutes. This shows that tea saponin may have even stronger foaming ability than some soaps. Many people collect used tea leaves to rub on oily stains on clothing, or to clean mirrors, glass, doors, windows, and furniture — all making use of the tea saponin in the leaves.
In terms of physiological effects, tea saponin has anti-inflammatory and analgesic properties. Tea saponin can normalize the permeability of blocked capillaries in the early stages of inflammation, thereby achieving anti-seepage and anti-inflammatory effects. Tea saponin also has expectorant and antitussive properties. This was recorded in Li Shizhen’s Bencao Gangmu from the Ming Dynasty: “Tea seeds are bitter, cold, and slightly toxic; they treat asthmatic coughing and remove phlegm.” “Tea seeds” — that is, tea seeds — come from the tea plant.
In addition, tea saponin can inhibit the liver’s absorption of alcohol, reduce blood alcohol levels, and promote the metabolism of alcohol in the blood, providing a protective effect on the liver. Tea saponin also has inhibitory effects on Candida albicans and E. coli, shows therapeutic effects against superficial fungal infections, and helps suppress various skin conditions and itching.
However, it should be noted that tea saponin has a hemolytic effect on animal red blood cells, causing hemolysis in red blood cells including fish, chicken, and human blood. However, hemolysis only occurs when tea saponin comes into direct contact with blood, so the tea saponin we absorb through daily tea drinking poses absolutely no health risk.
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Author: Old Tea Head · Lin Shen (LamSam)
Zen Tea Manor ZENTEA MANOR
Tianying Supply Chain Company
www.zentea-shop.com
