冲泡条件对信阳毛尖茶汤内主要滋味成分的影响

采用正交试验研究了冲泡水温(70、85、100℃)、冲泡时间(3、45、min)、茶水比(2 g∶150 mL、3 g∶150 mL、4 g∶150 mL)3个因素对信阳毛尖茶(外形条索细紧型、外形条索松泡型)茶汤内主要滋味成分的影响。结果表明,条索紧结的茶样茶汤内水浸出物、茶多酚、咖啡碱、氨基酸含量高于条索松散的茶样。这几项指标均随冲泡温度升高、冲泡时间延长、茶水比增大而增加。茶水比对水浸出物和氨基酸浸出量的影响最大,其次是冲泡水温,冲泡时间对其影响最小。冲泡水温对茶多酚和咖啡碱浸出量的影响最大,其次是茶水比,冲泡时间对其影响也最小。冲泡水温对酚氨比的影响最大,其次是冲泡时间,茶水比对其影响最小。冲泡水温85℃、冲泡4 min,茶多酚和氨基酸浸出比率较好,茶汤滋味较佳。条索紧结的茶样以茶水比3 g∶150 mL时品质较好,条索松散的茶样以茶水比4 g∶150 mL时品质较好。

Influence of Brewing Condition on Taste Components of Xinyang Maojian Tea

Adopting orthogonal design test of three factors,i.e.different brewing temperature(70℃,85℃,100℃),different brewing time(3min,4min,5min) and different ratio of tea and water(2g∶150mL,3g∶150mL,4g∶150mL),the influences of these different factors and levels on the taste components of Xinyang Maojian tea were studied.The results showed the water extract of tight stripe tea were higher than that of loose stripe tea.The components of the tea liquor including water extract,tea polyphenols,caffeine and amino acids were increased with the increasing of brewing the ratio of tea and water,temperature and brewing time.The ratio of tea to water is the most influence factor on the yield of water extract and amino acids,followed by brewing temperature and the last is brewing time.Brewing temperature is the most influence factor on the yield of tea polyphenols and Caffeine,followed by the ratio of tea to water and the last is brewing time.Brewing temperature is also the most influence factor on the ratio of tea polyphenols and amino acids,followed by brewing time and the last is the ratio of tea and water.With brewing temperature of 85℃ and brewing time of 4 min,the radio of tea polyphenols andamino acids is stiutable and tea liquor is tasty.To tight stripe tea,the ratio of tea and water of3g∶150mL is better,while to loose stripe tea,the fit ratio is 4g∶150mL.