冲泡条件对六大茶类茶汤滋味品质和理化性质的影响OA
The Effect of Brewing Conditions on the Taste Quality and Physicochemical Properties of Six Major Types of Tea
为系统研究冲泡条件(茶水比、冲泡温度、冲泡时间)对中国传统六大茶类滋味品质与理化性质的影响,并为科学饮茶提供推荐冲泡参数,研究以六大茶类代表性茶样为对象,采用三因子三水平的正交试验设计,利用三泡法模拟日常冲泡,并进行滋味品质评价和理化检测.六大茶类可根据其特性划分为不发酵、半发酵和全发酵茶三大类,结果表明,在本研究参数范围内,所有茶类的整体品质受冲泡条件的影响趋势基本一致:滋味品质逐泡下降;茶多酚、游离氨基酸和咖啡碱含量均随投茶量增加、冲泡温度升高和冲泡时间延长而上升.其中不发酵茶因其儿茶素单体含量高、热稳定性差,受冲泡温度和时间的影响程度显著高于半发酵和全发酵茶,中等温度(85℃)结合较短冲泡时间(70～80 s)的冲泡条件更为适宜.该冲泡条件组合下,茶汤中的茶多酚、游离氨基酸与咖啡碱含量比例达到微妙的平衡,滋味品质最优.综合滋味品质与理化数据,研究归纳出了不同茶类的推荐冲泡条件,其中不发酵茶为茶水比1∶40～1∶60、冲泡温度85℃、首泡时间70～80s;半发酵茶茶水比1∶30～1∶40、冲泡温度95～100℃、首泡时间90～100 s;全发酵茶茶水比1∶40、冲泡温度95～100℃、首泡时间70s.
The aim of this study was to investigate the effects of brewing conditions(tea-to-water ratio,temperature and time)on the taste quality and physicochemical properties of China's six major types of tea,and to provide rec-ommended brewing parameters for scientific tea consumption.Representative tea samples from the six major types of tea were selected as the study subjects.A three-factor,three-level orthogonal experimental design was employed,with a three-infusion method used to simulate daily brewing practices.Sensory evaluations and physicochemical analysis were conducted.The six major types of tea can be divided into three main types based on their characteris-tics:unfermented,semi-fermented and fully fermented.Within the parameters of this study,the overall quality of all tea types was generally affected by brewing conditions in a consistent manner:taste quality decreased with each subsequent infusion,the contents of tea polyphenols,free amino acids,and caffeine increased with higher tea dos-age,higher temperature,and longer steeping time.Among these,unfermented teas,due to their high contents of cat-echin monomers and poor thermal stability,were significantly more affected by brewing temperature and time com-pared to other tea types.A medium temperature(85℃)combined with a shorter steeping time(70～80 s)was more suitable.Under this brewing condition combination,the contents of tea polyphenols,free amino acids,and caffeine in the tea infusion achieved a delicate balance,resulting in optimal taste quality.By integrating sensory and physico-chemical data,the study summarized recommended brewing conditions for different tea types.For unfermented tea,the recommendations are a tea-to-water ratio of 1∶40～1∶60,a brewing temperature of 85℃,and a first infusion time of 70～80 s.For semi-fermented teas,the recommendations are a tea-to-water ratio of 1∶30～1∶40,a tem-perature of 95～100℃,and a time of 90～100 s.For fully fermented teas,the recommendations are a tea-to-water ratio of 1∶40,a temperature of 95～100℃,and a time of 70 s.
刘昱君;汪芳;陈建新;何杨;毛勇;许勇泉;曹青青
中国农业科学院茶叶研究所,浙江 杭州 310008中国农业科学院茶叶研究所,浙江 杭州 310008中国农业科学院茶叶研究所,浙江 杭州 310008天门职业学院,湖北天门 431700宏胜饮料集团有限公司,浙江 杭州 311200中国农业科学院茶叶研究所,浙江 杭州 310008中国农业科学院茶叶研究所,浙江 杭州 310008
轻工纺织
冲泡条件冲泡温度茶水比冲泡时间滋味品质理化性质
brewing conditionsbrewing temperaturetea-to-water ratiosteeping timetaste qualityphysicochemi-cal properties
《中国茶叶》 2026 (6)
60-70,11
国家自然科学基金区域创新发展联合基金(U24A201411)、中国博士后科学基金(2024M763604)
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