不同冲泡方法对白牡丹茶饼主要品质成分溶释的影响

本文开展了不同冲泡方法对白牡丹茶饼主要品质成分溶释的影响试验。结果表明:醒茶1次后冲泡,可明显提高第1泡茶汤中茶多酚、游离氨基酸含量,降低第1泡茶汤酚氨比,对茶多酚、游离氨基酸和黄酮类化合物溶出总量影响不大;醒茶2次后冲泡,茶叶中茶多酚、游离氨基酸损失较为明显,对茶汤滋味也有不利影响。可见,醒茶1次后冲泡有利于白牡丹茶饼中茶多酚、游离氨基酸等主要品质成分的溶释,茶汤滋味品质表现较好。

Effect of Brewing Method on Dissolution of the Main Quality Components in Baimudan Tea Cake

To investigate the influence of different brewing method on the dissolving of main biochemical components in white tea, Baimudan tea cake was brewed by three different wake-up steeping methods, then the main quality components in the tea infusion were measured and the sensory quality was evaluated by sensory evaluation. The results showed that the content of tea polyphenol in the 1^st brewing was significantly increased, while decreased obviously in the 2^nd to 4^th brewing after wake-up steeping. The content of free amino acids in the 1^st brewing was obviously increased, while decreased significantly in the 3^rd brewing after wake-up steeping for one time. The content of free amino acids in the 2^nd and 3^rd brewing was reduced after wake-up steeping for twice. The content of flavonoids in the 3^rd brewing was obviously decreased after wake-up steeping for one time and twice. The ration of tea polyphenol to free amino acids in the 1^st brewing was decreased significantly while increased in the 2^nd and 3^rd brewing after wake-up steeping for one time, but there was no influence on the 4^th brewing. In summary, it is beneficial to the dissolving of main quality components like tea polyphenol and free amino acids, and the taste quality was better after wake-up steeping for one time.