Should we drink the tea foam of the tea?

When we steeping tea there will cause some tea foam

When steeping tea, a layer of “dirty” tea foam will float on the water. Is it impurities or pesticide residue? Before many people know what the tea foam is, they scrape it off with the lid of the teacup for psychological reasons. Is the tea foam as scary as it seems or drinking harmful to the body?

What caused the tea foam?

What caused the tea foam?

There are three generally accepted reasons for the formation of tea foam:

1.    The reason for tea saponins which are contained in tea

Tea saponin is the leading cause of tea foam. Tea saponin has a bitter and spicy taste, and a strong foaming power, the general foam rich tea flavor is relatively strong. Scientific research shows that tea saponin has antibacterial, anti-inflammatory, analgesic and other effects, is a kind of material benefits to the body.

2.    There is some fuzz on the tea leaves

The fuzz on the tea leaves is also one of the causes of foam formation. Some tea made from tea bud is relatively delicate, more fuzz, such as white tea, once steep will float tea foam, looks very dirty, but is the essence of tea.

3.    The tea leaves are too fine

In addition, like CTC black tea, or more fine tea leaves, the effective substances in tea dissolve out quickly, steeping is also easier to cause tea foam.

Is it true that the high-grade tea has no foam?

High-grade tea also will cause tea foam when steeping

Some people think that high-grade tea does not cause tea foam. The more foam it causes, the worse of tea, is it true?
Tea foam is not directly related to the quality of tea leaves. Some high-grade Pu ‘er ancient tree tea also has a foam because the tea has more fuzz; In addition, some rolling and fermentation heavier tea, the rich content of the material stuck in the surface of the tea, steeping is also easy to cause foam.
Tea foam also related to steeping techniques. If the teapot is holding too high, the foam will be caused more by agitated, and if the teapot is holding low, the foam will be less.
Another reason is the tea types. Take Cinnamon tea and narcissus tea for example, one way to tell the difference is to look at the foam it caused. The tea saponin content of cinnamon is high and the foaming ability is strong; The tea foam of narcissus tea is small and soon disappears. And tea saponin has a spicy taste, so cinnamon tea tastes a strong spicy.

Do we need to scrape the tea foam off tea?

In fact, we don’t need to remove the tea foam when drinking

Tea saponin is a kind of glycoside substance, which is widely existed in the plant kingdom, such as Chinese traditional medicines such as tangerine peel and licorice root all contain glycosides.
With the previous content, we have a certain understanding of the tea foam. On the one hand, tea foam is the essence of tea soup, although tea saponin content is little, also is the composition of tea soup taste, if less tea foam, tea flavor will be at a discount. On the other hand, tea saponin is a certain antibacterial anti-inflammatory effect, itself is beneficial to the human body is harmless. So it’s no need to remove the tea foam, or it will be wasted.