不同水质特性及对茶类感官品质和L*a*b*色泽的影响

Properties of water and its effects on tea sensory quality and L*a*b*

中文关键词:  茶类  水质  感官品质  L*a*b*色泽

英文关键词:tea  properties of water  sensory quality  L*a*b*

中文摘要:

      目的 分析不同水质对茶类品质的影响, 为泡茶用水的选择提供理论依据。方法 采用电极法、电感耦合等离子体质谱法(inductively coupled plasma-mass spectrometry, ICP-MS)分析水质特性, 采用感官审评和色差计法分析茶汤色香味品质和L*a*b*色泽。结果 纯净水pH 6.07, 电导率1.06 μs/cm, 含微量金属离子, 泡出的茶汤明亮, 香味纯正; 山泉水pH 7.42, 电导率8.89 μs/cm, 含丰富的K+、Na+、Mg2+ 和Ca2+, 泡红茶、乌龙茶和白茶色香味品质最佳, 泡绿茶滋味较涩, 香气闷; 矿泉水pH 6.42, 微酸性, 电导率17.86 μs/cm, 含氟化物和Na+、K+、Mg2+、Al3+、Fe3+ 和Ca2+, 泡出乌龙茶色香味品质最佳; 自来水pH 7.63, 电导率37.1 μs/cm, 含氟化物和Na+、K+、Mg2+、Zn2+、Fe3+ 和Ca2+, 冲泡各种茶色香味最差。结论 纯净水是泡茶的最佳水源, 山泉水和矿泉水更适宜泡发酵茶类, 自来水对茶汤品质影响最大。

英文摘要:

      Objective To analyze the influence of different water quality on tea quality and provide theoretical basis for the selection of water for brewing tea. Methods The characteristics of water quality were analyzed by inductively coupled plasma-mass spectrometry (ICP-MS), and the quality of the aroma and the color of L*a*b* were analyzed by means of sensory evaluation and color difference meter. Results Pure water which pH was 6.07 and electrical conductivity was 1.06 μs/cm, contained trace metal ions, and its soaked tea soup was bright, and the aroma was pure. Spring water which pH was 7.42 and the conductivity was 8.89 μs/cm, was rich in K+, Na +, Mg2 + and Ca2 +, and was suitable for black tea, oolong tea and white tea with the best quality, but its soaked green tea was astringent and with stuffy aroma. The mineral water, which pH was 6.42 and the conductivity was 17.86 μs/cm, was rich in fluorine, containing Na+, K+, Mg2+, Al3+, Fe3+ and Ca2 +, its soaked oolong tea was with the best infusion color and flavor. The tap water, which pH was 7.63 and the conductivity was 37.1 μs/cm, was rich in fluorine, containing Na+, K+, Mg2+, Zn2+, Fe3+ and Ca2+, and was not suitable for all kinds of teas with the worst color, aroma and taste. Conclusion Pure water is the best water for brewing all kinds of teas, spring water and mineral water are more suitable for fermentation teas, and tap water has the worst effect on the quality of teas.