When brewing tea, we often observe tiny white or golden fuzzy hairs attached to the tea leaves, floating in the tea liquor. These fine hairs, known as tea trichomes (or “tea hao”), are actually a natural product of the tender buds and the undersides of young leaves on new tea shoots — the result of the tea leaves being processed and dried. The white downy growths on the terminal buds of tea plants have a certain insulating function, protecting the buds from low-temperature damage.
Tea trichomes are rich in tea polyphenols, amino acids, caffeine, and other beneficial substances. The aromatic substances released by the glandular cells at the base of the trichomes are the key factor behind the “hao aroma” — the downy fragrance — of the tea liquor.
Generally, the higher the tenderness of the tea leaves, the more trichomes they bear, and the more outstanding the quality. For example, green teas like Biluochun and Huangshan Maofeng benefit from tea trichomes that contribute a mellow, smooth mouthfeel and fresh, clean aroma to the liquor. Research has also found that drinking tea with high trichome content can supplement certain crude fiber substances.
The crude fiber in tea leaves is barely absorbable by the body when drinking, but once the trichomes infuse into the tea liquor, the crude fiber can be utilized by the body. However, the quantity of trichomes alone cannot be the sole standard for judging tea quality, because the number of trichomes is primarily determined by the tea plant variety, and is also affected by the tenderness of the raw materials and processing methods. For tea types that use large or mature leaves as raw materials, such as oolong tea, Pu-erh tea, and dark tea, the leaves picked are coarser and older, and trichomes are not prominent in these teas — so trichome count cannot serve as the appraisal standard.
For West Lake Dragon Well, made from tender buds, there is a “hui guo” (re-firing) step in processing, designed to dry the leaves and promote the transformation of aromatic substances.
Generally speaking, if there are too many trichomes, the tea liquor may appear somewhat cloudy, and most people would assume this means the tea is of poor quality.
In fact, this is easy to distinguish. Tea with many trichomes will see its liquor gradually become clear after two or three infusions. But if the tea is of poor quality, no matter how many times you brew it, the liquor will remain cloudy.
—
Author: Old Tea Head · Lin Shen (LamSam)
Zen Tea Manor ZENTEA MANOR
Tianying Supply Chain Company
www.zentea-shop.com
