冲泡条件对茯砖茶茶汤品质的影响

Influence of different brewing conditions on the flavour of Fu brick tea soup

中文关键词:  茯砖茶  饮用方法  感官品质  水浸出物

英文关键词:Fu brick tea  drinking ways  sensory quality  aqueous extraction

中文摘要:

      目的 探究冲泡条件对茯砖茶茶汤品质的影响。方法 以茯砖茶为原料, 利用正交试验设计研究不同饮用方法对茯砖茶感官品质以及茶汤中冠突散囊菌、水浸出率、茶多酚、游离氨基酸含量的影响。结果 影响茶汤感官品质的各因素的主次顺序是: 茶水比＞温度＞时间; 影响茶汤中冠突散囊菌含量的各因素主次顺序是: 温度＞茶水比＞时间, 影响茶汤中水浸出物的各因素主次顺序是: 温度≈茶水比＞时间, 影响茶汤中茶多酚和氨基酸含量的主要因素是茶水比。在冲泡温度为85 ℃, 冲泡时长为15 min, 茶水比为1:30时, 茶汤中茶多酚、氨基酸及水浸出物的总量均较高, 茶汤的汤色、香气、滋味最理想, 是茯砖茶的最佳冲泡条件。结论 本研究提出的最佳冲泡条件能够充分展示茯砖茶的风味品质。

英文摘要:

      Objective To explore the effects of different brewing conditions on the flavour of soup of tartary Fu brick tea. Methods The Fu brick tea was used as the raw material, the effects of different drinking methods on the sensory quality of Fu brick tea and the contents of Eurotium cristatum, water leaching rate, tea polyphenols and free amino acids in the tea soup were studied by orthogonal experimental design. Results The order of the factors affecting the sensory quality of tea soup was as follows: Tea ratio>temperature>time. The primary and secondary order of the factors affecting the content of Eurotium cristatum in tea soup was as follows: Temperature>tea water ratio>time. The order of the factors influencing the water extract in tea soup was as follows: Temperature ≈ tea water ratio>time, and tea water ratio was the main factor influencing the content of tea polyphenols and amino acids in tea soup. When the brewing temperature was 85 ℃, the brewing duration was 15 min, and the ratio of tea to water was 1:30, the total amount of tea polyphenols, amino acids and water extracts in the tea soup were all high, and the color, aroma and taste of the tea soup were the best, which was the best brewing conditions of Fu brick tea. Conclusion The best brewing condition proposed in this study can fully show the flavor quality of Fu brick tea.