古丈毛尖绿茶冷泡饮用方法初探?

自明代冲泡饮用法推行以来，一直提倡以开水现泡现饮为佳，但相比于液态茶或其他不含酒精的饮料，此法不能满足常温下随时饮用的便利化需求。为此，以古丈毛尖绿茶为泡饮对象，设计不同的浸泡时间、茶水比，在低温或常温下浸泡，通过感官结合生化鉴定筛选出最佳的浸泡组合，为优质、方便的冷泡饮茶法提供科学依据和技术参数。实验结果表明，古丈毛尖绿茶冷水泡饮的最优冲泡方法为：浸泡2 h—茶水比1：40—水温25℃。此外，与习惯的热泡法对比，更长时间的冷水浸泡使古丈毛尖绿茶茶汤品质成分逐渐浸出而在量上与前者差距不大，且其茶汤的鲜度与醇度也较好。因此，绿茶冷泡饮用是值得进一步研发推广的新方法。

Exploratory Study on Cool-steeping of Guzhang Maojian Tea

Brewing tea in boiling water has been practiced since Ming dynasty. However, in comparison to the ready-to-drink tea or other non-alcoholic beverages, the traditional method consumes energy, is difficult in handling and lacks convenience in use. Thus, a new way of using water at lower temperatures to brew Guzhang Maojian tea was tested. The teas brewed at different concentrations and temperatures for varied lengths of time were evaluated by a sensory panel and analyzed biochemically to arrive at the preliminary steeping conditions. The cool-steeping was achieved by brewing 3g of tea in 120 mL of 25℃ water for 2 h. The longer-than-conventional brewing time allowed gradually leaching of the water extractable components with no significant different in quantity, while the tea was judged to be superior in aroma and flavor. It appeared that brewing green tea with water at ambient temperature warrant a further exploration.