How is astringency produced?

The astringency of Puerh tea originates from the polyphenolic compounds in the tea leaves. When the tea soup enters the mouth, these compounds bind with salivary proteins and glycoproteins, triggering a bitter and astringent sensation.

Bitterness and astringency typically appear together.

The essence of astringency lies in the transition from bitterness and astringency to sweetness and salivation.


Good astringency: The bitterness and astringency are quickly perceived and swiftly transform into a lasting sweetness, with a clear and refreshing throat sensation.


Poor astringency: The bitterness and astringency linger in the mouth, with delayed and weak sweetness, or even accumulate without dissipating.
Astringency is not just a tactile experience in the mouth;
it is also a resonance between the tea soup and the body and mind.
The pleasant sensation after the bitterness and astringency dissolve
is the true vitality of the tea.