以绿茶为例,绿茶素以最嫩、最新鲜的茶叶为贵,但从营养角度来看,并非价格昂贵的新茶一定胜于价格低廉的粗茶和老茶。新茶多为嫩芽,叶片很薄,其中含有大量的氨基酸类物质,几乎不含茶多酚、茶丹宁以及茶多糖之类苦味物质,所以喝起来口感醇香绵和;随着日照时间增加,茶叶叶片变得肥厚,树叶中大量积累多酚类物质茶丹宁,此时采摘的茶叶味道较苦,即我们常叫的“粗茶”。 Taking green tea as an example, green tea is valued as the most tender and freshest tea, but from a nutritional point of view, it is not that expensive new tea that must outperform cheaper black and green tea. Most of the new tea buds, thin leaves, which contains a lot of amino acids, almost no tea polyphenols, tea tannin and tea bitter like bitter substances, so drink up taste mellow cotton; and as the sunshine time increases, Tea leaves become hypertrophy, a large number of accumulation of polyphenols in the leaves of tea tannins, picking tea taste bitter at this time, that is, we often call “thick tea ”.