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The Umami of Tea([[Mandarin]:茶的回甘機制)

It is different between Umami taste and Sweet taste after drinking tea. The tongue of humanity has five tastes including sour, sweet, bitter, salty, and umami tastes. For Example, the lemon induces sour taste, candy induces sweet taste, pure cocoa (without sugar) induces bitter taste, salt induces salty taste and tea or coffee induces umami taste.

Most of the people are difficult to identify the different between Umami and Sweet and think they are the same things; however, they are different things of the sensation. The sweet sensation is from the carbohydrate/saccharide (GM: Kohlenhydrat/Saccharid；FR: glucide), which is Carbohydrates hydrates of carbon: general formula Cn(H2O)n. However, the Umami sensation is a good taste, which tastes as sweet but it is actually not sweet, started by the umami receiver inside taste bud cells via its conformation change induced by activators and enhanced by enhancers, which are free amino acids including glutamate, theanine, theogallin, gallic acid, myricetin and quercetin.

In addition, the Umami sensation are different among different teas, such the Umami taste of the green tea, yellow tea, white tea, and light oolong tea (blue tea without dark baking) are stimulated by glutamate, and elevated by theanine, theogallin and gallic acid. Nevertheless, the Umami taste of dark/black oolong tea (blue tea with dark baking), black tea (Puer Tea) and red tea are stimulated by myricetin and quercetin, and rised by gallic acid.

The enhancer is the key about if the umami sensation will be stronger or not, normally, the gallic acid will bind tightly to the umami receiver, so if the tea has more gallic acid, then the umami taste will be stronger and keep longer over time accordingly. This is also the reason about why dark/black oolong tea (blue tea with dark baking), black tea (Puer Tea) and red tea usually have stronger and longer umami taste than green tea, yellow tea, white tea, and light oolong teas(blue tea without dark baking).