Why does tea produce foam when it is brewed?

Drinking tea is a hobby of many people. Drinking tea properly has health benefits for the body. However, there are many types of tea, and different types of tea have different effects. When choosing tea, it is best to choose the tea that suits you according to your physical condition. Some people find that when brewing tea, there will be a layer of foam on the tea soup. Why is there foam when the tea is brewed?

Why does tea produce foam when brewed?

It is usually caused by several factors. When the tea is made, it has just rained and the tea made at this time has more moisture. Therefore, there will be a layer of tea foam when the tea is brewed in a covered bowl.

Another situation is that the tea contains rich tea alkaline substances. The tea has just been made and has not been transformed better. When the dry tea meets hot water during soaking, bubbles will appear, just like stones will bubble when they meet water. The bubbles are produced when the dry tea meets water and enters the leaves.

Another reason is that the tea leaves are not clean. The tea leaves may have been fertilized with chemical fertilizers, pesticides or may have been produced uncleanly, which causes the foam. Such foam is black impurities.

Good tea does not have foam. When ecological tea or ancient tree tea is brewed, only bubbles will appear, no foam. Therefore, good quality tea will not produce foam.

No matter the foam that appears when the tea is awakened or when the tea is first brewed, it is best to rinse it off with water. One reason is that it is clean, and the other is that it looks good.

Does the amount of foam have anything to do with the quality of the tea?

Some tea lovers find a lot of bubbles in the tea soup when brewing tea, so they worry whether it is a problem with the quality of the tea. In fact, the key factors that determine the amount of foam mostly lie in the differences in the tea tree varieties themselves and the appearance of the finished tea. Between different varieties, the tea saponins in the tea leaves and their appearance may determine the amount of foam. Therefore, the amount of foam cannot directly determine the quality of tea.

How much foam is related to pesticide residues?

Foaming is due to the physical phenomenon that occurs when the aforementioned substances are dissolved in water. As for the tea pesticides that can be used as currently regulated by the state, they are basically fat-soluble substances and are insoluble in water. Therefore, there is no direct connection between tea bubble and pesticide residues.