| 不同冲泡水温和时间对湄潭翠芽品质的影响 |
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| 引用本文： | 张明露,管俊岭,赵曼,林杰,梁远发.不同冲泡水温和时间对湄潭翠芽品质的影响[J].贵州农业科学,2012(8):78-80. |
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| 作者姓名： | 张明露 管俊岭 赵曼 林杰 梁远发 |
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| 作者单位： | 华南农业大学园艺学院茶学系;贵州省茶叶研究所 |
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| 基金项目： | 贵州省农科院专项项目“低氟茶树品种资源发掘与鉴选”[(2008)011] |
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| 摘 要： | 为湄潭翠芽的泡茶方法提供科学依据,采用冲泡温度和冲泡时间2因素3水平正交试验,冲泡湄潭翠芽后对茶叶水浸出物、游离氨基酸和多酚化合物泡出量进行测定比较,并进行感官审评。结果表明:特级茶样、一级茶样的最佳冲泡条件为85℃、5min,其茶汤中各主要成分泡出量较为协调,茶叶的汤色、香气、滋味以及叶底均较佳,适合普遍消费者的口感;二级茶样的最佳冲泡条件为75℃,3min。
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| 关 键 词： | 湄潭翠芽 冲泡温度 冲泡时间 生化成分 感官审评 |
Influence of Different Brewing Time and Temperature on the Quality of Meitancuiya |
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| ZHANG Ming-lu,GUAN Jun-ling,ZHAO Man,LIN Jie,LIANG Yuan-fa.Influence of Different Brewing Time and Temperature on the Quality of Meitancuiya[J].Guizhou Agricultural Sciences,2012(8):78-80. |
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| Authors: | ZHANG Ming-lu GUAN Jun-ling ZHAO Man LIN Jie LIANG Yuan-fa |
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| Institution: | 1.College of Horticulture,South China Agriculture University,Guangzhou,Guangdong 510642;2.Guizhou Tea Institute,Guiyang,Guizhou 564100,China) |
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| Abstract: | In order to provide a scientific basis for tea making,an orthogonal test was conducted to brew Meitancuiya at different brewing time and temperature,then the tea water extract,free amino acids as well as polyphenols of brewed Meitancuiya were tested,sensory evaluation was also applied in the study.The results show that the optimum brewing temperature for superfine Meitancuiya is 85℃,while the best brewing time is five minutes.Under this brewing condition,all the main ingredients of brewed tea soup are coordinated and its liquor color,flavor,taste as well as securinega are fine.It fits most customers.The best brewing condition for the second-class Meicu is 75℃ and 3 min. |
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| Keywords: | Meitancuiya brewing temperature brewing time biochemical components sensory evaluation |
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