The Effect of Brewing Method on the Quality of Qingxiang Tieguanyi
In this paper,Qingxiang Tieguanyin was used as the experimental material,and the brewing water temperature,brewing tea-water ratio and brewing time were used as the experimental factors.Combined with sensory evaluation,the optimum brewing conditions were screened,and the effect of brewing times on the leaching amount of main biochemical components in Qingxiang Tieguanyin tea soup was discussed.The results showed that the sensory quality of Qingxiang Tieguanyin was the best when the brewing time was 2 min,the ratio of tea to water was 5∶130(g/mL),and the brewing temperature was 95 ℃.With the increase of brewing times,the leaching rate of tea polyphenols,amino acids and caffeine decreased,and the cumulative leaching rate of 4,8 and 10 bubbles increased,but the growth rate and final leaching rate were different.The cumulative leaching rate was caffeine＞amino acids＞tea polyphenols.In the first four times of brewing Tieguanyin,the tea polyphenols,amino acids and caffeine in the tea soup were more precipitated,the tea soup tasted mellow or mellow,and the taste was better.With the increase of the number of brewing times,the contained components gradually decreased,and the taste of tea soup changed from pure and peaceful to mild or weak.
万方数据
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