Gushu tea trees: a superior source of antioxidants?
In the world of fermented teas, the age of tea bushes is a subject that burns the palate of tea aficionados. Some of the leaves from old tea bushes have a pronounced, complex taste that is sometimes difficult for even the most delicate palates to tolerate.
Molecular analysis of three different batches of leaves from centuries-old tea bushes VS three batches from young organic cultures (> 100 years old) detected 117 compounds in common, albeit at different concentrations. This could already explain the complexity of vintage tea plants!
Polyphenolic compounds associated with aromatic strength, umami and bitterness are far more represented in the leaves of old tea plants than in young ones. The graphic representation of the aromatic wheel of the different batches is quite striking! (E for young batches, T for old batches). The infusion color of the older tea leaves is also lighter, more orange than that of the younger batches (a fun fact to test at home!).
Two interesting facts were also reported: bitterness is certainly stronger ... but this is not linked to caffeine levels (known to give bitterness), which are even lower in young batches! Tests of the antioxidant potential of the leaves revealed that batches of old tea plants had at least 50% more antioxidant activity than batches of young tea plants!
More polyphenols, higher antioxidant activity, more aromatic richness, slightly less caffeine - fans of gushu fermented tea and other names for tea plants several hundred years old will be delighted!
