期刊论文

Research on the Preparation of Tea Soup for Sensory Evaluation of Hunan Dark Tea

中文

茶叶科学

1000-369X

2019

39

3

289-296

10.13305/j.cnki.jts.2019.03.006

国家自然科学基金（31501542）；

本校为第一机构

选择不同等级湖南代表性黑茶作为研究对象,研究了不同冲泡时间的一次冲泡法对黑茶冲泡的动态变化,对水浸出物和品质成分进行测定与分析,并与现行国家标准的二次冲泡法所获得的香气、汤色、滋味、叶底进行感官品质进行了比较;探讨了不同方法制备的湖南黑茶感官审评用茶汤内质表现及主要品质成分浸出规律。研究结果表明,对于紧压型湖南黑茶,一次冲泡法氨基酸、茶多酚、儿茶素、生物碱等主要品质成分及总的水浸出物都比国家标准的二次冲泡法浸出更为充分。感官审评结果发现,采用100℃沸水,1∶50茶水比,一次性冲泡8 min能制备浓度适中,适合内质评价的湖南黑茶茶汤。此方法操作便利,能够为不同等级、...

Using one-time brewing method, the dynamic changes of water extracts and major biochemical components in different types of Hunan dark teas were studied. The aroma, liquor color, taste and infused leaves were compared according to the Chinese national standard. The results show that the amino acids, polyphenols and total water extraction could be extracted effectively by the one-time brewing method (the ratio of tea to water was 1∶50, 8 min with 100℃ water), especially for the compact type of Hunan black tea. The tea soup is also acceptable for sensory evaluation....