Effects of Brewing Water on the Tea Infusion Quality of Longquan Jinguanyin Tea
To investigate the effects of water quality and the brewing conditions on the quality of tea infusion and explore the optimal brewing scheme,three tea samples including Longquan Jinguanyin Oolong tea(strong aroma and light aroma)and Longquan Jinguanyin black tea were made using the tea cultivar'Jinguanyin'.Longquan mountain spring water and Longquan deep groundwater,and pure water were selected as the experimental water samples.The sensory quality and physicochemical components of tea samples brewed with different water qualities under different brewing conditions were analyzed and the influence of water quality and brewing conditions on the quality of tea infusion were explored.The results show that there were significant differences in water quality among the three water samples.Among them,the ionic compound content and conductivity of deep groundwater in Longquan were the highest,followed by Longquan mountain spring water,and pure water was the lowest.Water samples had significant effects on the dissolution of tea polyphenols and free amino acids and the phenol-ammonia ratio,but had little effect on water extract and soluble sugar in the tea infusions.In addition,according to response surface analysis,the optimal brewing scheme for Longquan Jinguanyin Oolong tea was a temperature of 90 ℃,a time of 4 minutes,and a tea to water ratio of 1:25.The optimal brewing scheme for Longquan Jinguanyin black tea was a temperature of 100 ℃,atime of 5 minutes,and a tea to water ratio of 1:50.
water qualitytea infusionbrewingLongquan Jinguanyin
万方数据
维普
