贵州卷曲形绿茶冲泡方法优化

Optimization of brewing method of Guizhou curving green tea

中文关键词:  贵州绿茶  冲泡方法  滋味成分

英文关键词:Guizhou green tea  brewing method  taste ingredients

中文摘要:

      目的 优化贵州卷曲形绿茶的冲泡方法。方法 采用正交试验探究冲泡水温、时间、投茶量3个因素对贵州卷曲形绿茶茶汤内主要滋味成分的影响, 探究不同冲泡方法下茶汤中水浸出物、茶多酚、氨基酸、咖啡碱等内含物质浸出的规律和特点。结果 采用97 ℃冲泡水温、6 g投茶量、30 s冲泡时间的冲泡方式冲泡贵州绿茶, 能增加茶汤内含物质含量, 同时茶汤酚氨比基本保持不变。结论 本冲泡方法能突显贵州卷曲形绿茶的鲜、爽、浓、醇的特点。

英文摘要:

      Objective To optimize the brewing method of curly green tea in Guizhou. Methods Orthogonal experiment was used to explore the influence of 3 factors brewing temperature, time and amount of tea on the main flavor components in Guizhou curl-rolled green tea soup, and to explore the rules and characteristics of the leaching of water extracts, tea polyphenols, amino acids, caffeine and other contained substances in the tea soup under different brewing methods. Results Guizhou green tea was brewed with 97 ℃ brewing water temperature, 6 g tea yield, and 30 s brewing time, which increased the content of tea soup, while the ratio of tea to phenol and ammonia remained basically unchanged. Conclusion This brewing method can highlight the fresh, cool, thick and mellow characteristics of Guizhou curving green tea.