A:茶文化在我国具有悠久的历史。通常来说,在品茶时,我们首先感觉到的是苦味,但随后又有“回甘”的感受,给人一种这甜是因苦而生之感,常用“苦尽甘来”来形容。那么,这种独特的味觉感受是如何产生的呢?苦味与甜味都属于人的基本味觉,但两者的阈值是不同的。味觉阈值是指感受到某种成分物质的味觉所需要的该物质的最低浓度,它代表了人体对这种味觉的敏感度,阈值越低敏感度越高。苦味是基本味觉中最易被感知的,阈值极低。有报道显示,平均只需 A: Tea culture has a long history in our country. Generally speaking, when we taste tea, we first perceive the bitter taste, but then we have the feeling of “returning to the sweetness.” This gives people a sense of suffering because of their bitterness. It is commonly used to “make ends meet” To describe. So, this unique feeling of taste is how to produce it? Bitterness and sweetness belong to the basic taste of people, but the threshold of the two is different. Taste threshold is the minimum concentration of the substance needed to feel the taste of a component substance. It represents the human body’s sensitivity to such taste. The lower the threshold, the higher the sensitivity. Bitterness is the easiest to perceive the basic taste, the threshold is very low. It has been reported that on average only