摘要
冲泡用水是茶叶风味呈现的关键介质,对茶汤品质影响显著。文章选用3种常见的市售瓶装饮用水分别冲泡六大茶类的代表茶样,结合感官评价与理化测定,分析冲泡用水对不同类型茶叶品质的影响。结果表明,不同冲泡用水对不同茶类茶汤的风味品质及其理化特性影响不同;为使待泡茶叶品质的最优化呈现,应选用不同类型的冲泡用水。研究结果为消费者合理选择茶叶冲泡用水提供了一定的理论指导。
Brewing water is a crucial medium for the flavor performance of tea,and greatly affect the comprehensive qualities of tea infusion.In the present study,three types of bottle waters were selected to brew the representative tea samples of six different types.Combining the sensory evaluation with physio-chemical measurement,the effects of brewing water on the comprehensive qualities of tea infusions were analyzed.It indicates that different types of water affected the sensory attributes and physicochemical properties of tea infusion differently.For the optimization of the tea flavor,it's necessary to choose different types of brewing water based on the characteristics of the tea to be brewed.The results provided an effective guidance in brewing water selection for tea consumers.
作者
蔡华君
丁珎
涂津鹏
汪芳
尹军峰
刘栩
CAI Huajun;DING Er;TU Jinpeng;WANG Fang;YIN Junfeng;LIU Xu(Hangzhou Water Dance Tea Sound Culture Creative Co.Ltd.,Hangzhou 310051,China;Zhejiang Tea Group Co.Ltd.,Hangzhou 310014,China;Zhejiang Environmental Protection Scientific Design and Research Institute,Hangzhou 310007,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)
出处
《中国茶叶》
2022年第1期62-65,共4页
China Tea
关键词
冲泡用水
六大茶类
感官品质
理化指标
brewing water
six types of Chinese tea
sensory quality
physicochemical properties
