冲泡水温和时间对高级绿茶滋味的影响

对高级绿茶的形状类型、冲泡水温和时间三因素进行重复正交试验和数理统计结果表明：采用３ｇ茶样１５０ｍｌ水杯泡法，高级绿茶的冲泡条件与滋味评分呈二元二次曲线关系，其最佳冲泡条件组合为９３℃、３．０ｍｉｎ。其中：烘炒类型（扁条或卷曲形）的最佳冲泡组合为８５℃，３．５ｍｉｎ；全烘类型（条形或朵形）为１００℃、２．８ｍｉｎ。冲泡水温间和时间间存在显著差异，二因子互作效应达极显著水平，说明不同水温下对时间的要求不尽一致，即：若水温为８５℃，冲泡时间则以４ｍｉｎ最佳；若水温为１００℃，时间则以２ｍｉｎ为宜；若水温为７０℃，冲泡时间则需要４—６ｍｉｎ。

Effects of Infusing Time and Water Temperature on the Taste of High Grade Green Tea

Repetitive orthogonal tests of infusing time,water temperature and shape types of high grade green teawere carried out and the data were analysed by mathematical statistics.supposing the infusing method as 3gtea sample with 150ml water,the taste score of high grade green tea was related with the infusing conditionaccorded with the duality quadratic equation,and the best combination of the infusing factors was 93℃ watertemperature and 3 minutes infusing time.The combination varied with the shape type of the green tea,for in-stance,85℃ and 3.5 minutes for the roasted(flat or coil shape),and 100℃ and 2.8 minutes for the baked.Significant difference existed among the scores from the tested water temperatures or from the tested infusingtimes.A significant mutual efficiency existed between the two factors,indicating that different infusing timeswere needed to get the high taste score under different water temperatures.