What is the foam on the surface of tea soup?

When we make tea, due to the oscillation of the water flow, bubbles will be produced on the surface of the tea soup, which is - tea saponin. Some people compare it to the dirt produced after boiling food. It is actually a misunderstanding and a waste to "scrape" it off when making tea.
Tea saponin is a kind of glycoside compound with complex structure. Tea saponin is bitter and pungent, insoluble in cold water, slightly acidic between PH value 5.6--5.7, has strong foaming power, and is not affected by water hardness. Therefore, tea with rich bubbles generally has a relatively strong taste.
Glycosides such as tea saponin widely exist in the plant kingdom. For example, ginsenosides in ginseng are antioxidants, and allyl disulfide compounds in garlic and onions also have the effects of improving human immunity and anti-cancer.
What kind of effect does the tea saponin contained in the tea soup have?
1. Tea saponin has good anti-leakage and anti-inflammatory effects, and can be used to regulate blood sugar, lower cholesterol, prevent cardiovascular and cerebrovascular diseases, reduce phlegm and relieve cough, etc.
2. Tea saponin is not only a good surfactant, but also has strong antibacterial activity, especially against skin pathogenic bacteria.
3. Tea saponin also has dual functions of resisting gastric emptying and promoting gastric operation, and has a miraculous effect in restoring the autonomous working ability of the gastrointestinal tract.


TAETEA Group Co., Ltd. (core enterprise: Menghai Tea Factory) is the leader of China's tea industry, founded in 1940...
View all