Introduction:Many people with sensitive stomachs worry that drinking black tea or raw Pu-erh will irritate their digestive system, but the issue often lies not with the type of tea itself, but with the harvesting season and processing methods. This article delves into the key compounds behind the astringency of black tea, explores the differences between summer and spring-picked teas, and explains why first-spring teas are gentler on the stomach. Readers will learn how to choose black tea that suits them, reduce discomfort when drinking tea, and gain practical tips for enjoying black tea.

Many people avoid black tea or raw Pu-erh when they have stomach discomfort, believing these types of tea can irritate the digestive tract. However, this discomfort isn’t necessarily caused by the tea itself. In fact, by selecting the right raw materials and seasonal harvests, you can enjoy black tea even on an empty stomach without worrying about stomach pain. This article will explore the true sources of black tea astringency from the perspectives of tea-picking seasons and scientific research on astringent compounds, as well as its potential effects on the stomach.

Many consumers report experiencing stomach discomfort after drinking black tea, but this is not inherently linked to the type of tea. In reality, if the tea leaves are not properly selected, any type of tea could trigger similar reactions. On the contrary, with suitable raw materials, even drinking tea on an empty stomach can be quite pleasant. The problem often stems from summer-harvested tea leaves, which contain certain compounds that can easily cause astringency and stomach irritation.

Observations have shown that summer tea leaves tend to have stronger astringency. This is because, during the hot season, tea leaves accumulate a specific compound—epigallocatechin gallate (EGCg). This compound, regardless of the final type of tea produced, tends to make the tea taste more astringent and may even irritate the stomach. For example, second-flush Darjeeling teas also often exhibit noticeable astringency. However, if these tea leaves are processed through dark tea methods or heavily roasted oolong techniques, the astringency is significantly reduced and becomes almost imperceptible.

Interestingly, this seasonal difference is not unique to tea. Experience in gathering wild herbs in Japan also shows that spring herbs tend to have a sweet flavor and rich taste, while those picked in the summer from the same plants often have strong bitterness and are hard to swallow. This indicates that the impact of seasons on plant flavors is a widespread phenomenon.

For black tea and raw Pu-erh, the highest quality raw materials are usually the fresh leaves picked in early spring. These first-spring teas generally have a sweet and smooth taste, delicate texture, and almost no perceivable astringency. However, most of the black teas and raw Pu-erhs available on the market use fresh leaves picked in late summer or even later. Leaves from the second and third harvests may be slightly less delicate but are still within an acceptable range; however, after the fourth harvest, the astringency becomes noticeably stronger.

In China, the price of first-spring tea is often twice that of second-harvest tea, and the prices of third and fourth harvests are even lower. Due to the high market demand for first-spring tea but extremely limited supply—especially in well-known tea regions where tea can be harvested more than ten times a year—the proportion of first-spring tea is often less than 10%. Moreover, because domestic demand for first-spring tea is so high, black teas or raw Pu-erhs exported overseas are typically from later harvests, which is also a major reason many people experience stomach discomfort after drinking them. If first-spring tea is used instead, no matter how strong the brew or even if consumed on an empty stomach, it is unlikely to cause astringency or irritation.

So, what substances in black tea cause astringency and stomach discomfort? Research has found that the content of epigallocatechin gallate (EGCg) in summer tea leaves increases significantly. This polyphenolic compound has a strong binding ability with proteins, and when it binds with the protein layers in the mouth or stomach, it triggers astringency and discomfort.

According to sensory research data, epigallocatechin gallate has the strongest astringent effect and is the main component causing astringency. Interestingly, when milk is added to black tea, the astringency and stomach irritation are significantly reduced. This is because the proteins in milk bind with EGCg first, reducing its activity. Therefore, if you want to minimize the irritation of black tea on your stomach, consider adding a small amount of milk or choosing black tea made from first-spring tea leaves.

In summary, the astringency of black tea and the associated stomach discomfort are not directly related to processing techniques or types of tea, but rather to the harvesting season and quality of the raw materials. Choosing black tea made from first-spring tea leaves not only offers a softer taste but also has a relatively mild effect on the stomach—even when consumed on an empty stomach. Mastering these tea-selection tips allows you to enjoy black tea while also taking care of your stomach health.

The above content is compiled by CoffeeHunters, a coffee news website.