不同冲泡条件对青砖茶茶汤品质的影响

Effects of different brewing conditions on quality of Qingzhuan tea soup

中文关键词:  青砖茶  冲泡条件  感官品质  理化品质

英文关键词:Qingzhuan tea  brewing conditions  sensory quality  physicochemical quality

中文摘要:

      目的 研究冲泡条件对青砖茶汤色、香、味品质及茶多酚、可溶性糖、游离氨基酸、咖啡碱的影响。方法 采用单因素和正交试验方法, 通过感官审评和主要理化成分检测, 分析了冲泡条件对青砖茶汤感官品质和理化品质的影响。结果 单因素冲泡试验结果表明, 茶汤感官评分随茶水比例的增大而上升、随着冲泡次数增加而下降、随冲泡时间延长呈现出先上升后下降的趋势。茶汤红黄度与茶多酚、可溶性糖、咖啡碱浓度随冲泡时间延长而增大, 随茶水比增大、冲泡次数增多而减小, 明亮度呈现出相反的趋势。游离氨基酸浓度随冲泡时间延长呈现出先增大再减小的趋势, 在5 min时浓度最高。正交试验主效应分析结果表明, 茶水比对茶汤香气和汤色评分影响显著(P<0.05), 冲泡时间对茶汤汤色评分影响显著(P<0.05)。不同冲泡条件对青砖茶茶汤香气、汤色影响力均为茶水比>冲泡时间, 对滋味影响力为冲泡时间>茶水比; 青砖茶最佳冲泡条件为: 茶水比为1:60 (g/mL)、沸水冲泡5 min, 得到的茶汤香气、汤色和滋味的综合评分较高。结论 冲泡茶水比为1:60 (g/mL)、沸水冲泡5 min时能更好展现青砖茶的色香味品质, 且冲泡次数不宜超过3次。

英文摘要:

      Objective To study the effects of tea brewing conditions on the quality of color, aroma, taste, and the content of tea polyphenols, soluble sugars, free amino acids, and caffeine of Qingzhuan tea soup. Methods Single-factor and orthogonal experimental methods were used to analyze the impact of brewing conditions on the sensory and physicochemical quality of Qingzhuan tea soup through sensory evaluation and detection of key physical and chemical components. Results Results from the single-factor brewing experiments indicated that sensory scores of the tea liquor increased with higher tea-to-water ratios, decreased with increasing brewing repetitions, and exhibited an initial rise followed by a decline with prolonged brewing time. The red and yellow color and the concentration of tea polyphenols, soluble sugars and caffeine of tea soup increased with prolonged brewing time and decreased with increasing tea-to-water ratio and brewing frequency, while the brightness showed the opposite trend. The concentration of free amino acids showed a trend of first increasing and then decreasing with the prolongation of brewing time, with the highest concentration at 5 minutes. The main effects analysis of orthogonal brewing experiments revealed that the tea-to-water ratio had a significant influence on the aroma and color scores of liquor (P<0.05), while brewing time had a significant influence on the color score (P<0.05). Different brewing conditions affect the aroma and color of Qingzhuan tea soup ranked as tea-to-water ratio > brewing duration, and affecting the taste of Qingzhuan tea soup ranked as brewing time>tea water ratio; The optimal brewing conditions were: A tea-to-water ratio of 1:60 (g/mL), brewing with boiling water for 5 minutes, resulting in tea soup with higher scores for aroma, liquor color and taste. Conclusion Brewing tea with a tea-to-water ratio of 1:60 (g/mL) and boiling water for 5 minutes, can get better flavor and color qualities of Qingzhuan tea soup, and the number of brewing times shall not exceed 3.