知识与财富的链接
以白牡丹茶为对象,探究不同冲泡方式下白牡丹茶主要品质成分的浸出规律,并对滋味和汤色进行感官评价.从日常品饮角度,选取冲泡方式(盖碗泡、闷泡、煮泡)和冲泡时间(1、2、3、4、5、6 min)2个因素,研究其对白牡丹茶汤中茶多酚、咖啡碱和儿茶素类物质等品质成分及感官品质的影响.结果表明:不同冲泡方式下白牡丹茶的感官品质及品质成分含量存在差异,随着冲泡时间的延长,品质成分的浸出量整体呈增加趋势,但其浸出速率趋缓.综合感官品质和品质成分含量来看,茶水比为1∶50(g/mL)时,盖碗冲泡4～6 min品质为佳,闷泡3～5 min为佳,煮泡方式应在1 min左右.煮泡可通过减少投茶量等方法,降低茶多酚、咖啡碱和儿茶素类物质的过量浸出以提升茶汤品质.该研究结果可为白牡丹茶的科学泡饮提供参考.
In this study, the white peony tea was taken as research object, and the influence of different brewing methods on the main quality components was analyzed, then the tastes and color of soup were also assessed. Two factors including the brewing methods (covered bowl, smothered, boiled) and brewing time (1, 2, 3, 4, 5, 6 min) were selected to investigate the effects on main quality components such as tea polyphenols, caffeine and catechins and sensory quality of white peony tea soup from the perspective of daily drinking. The results showed that there were differences in sensory quality and quality component contents of white peony tea soup under different brewing methods. With the extension of brewing time, the leaching amounts of quality components presented increasing trends, while the leaching rates were slowed down. According to the comprehensive sensory qualities and quality component contents, the optimal conditions were determined as follows: under tea to water ratio of 1∶50 (g/mL), covered bowl time of 4~6 min or smothered for 3~5 min or boiled for about 1 min. The excessive leaching of tea polyphenols, caffeine and catechins could be reduced by reducing the aditions of tea during boiling process, so as to improve the quality of tea soup. The results can provide references for scientific brewing of white peony tea.
