【作者】 和红州； 孙云；

【Author】 HE Hong-zhou,SUN Yun (College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

【机构】 福建农林大学园艺学院；

【摘要】 探索出更佳的工夫红茶泡饮方法,即工夫红茶冲泡的水温,冲泡的时间,及泡饮适用的茶具,使得工夫红茶能冲泡出更理想的感官品质和更丰富的内含成分。(方法)通过采用不同冲泡温度,不同冲泡时间,不同茶具等三因素三水平的冲泡正交试验,对各个冲泡组合进行感官审评,且测定茶汤中的水浸出物,茶多酚,氨基酸,茶色素的含量,并进行分析总结。(结论):泡饮时要调节好冲泡温度和冲泡时间的关系,高温(100℃)时可以适当缩短冲泡的时间,但要避免茶叶有闷熟味;温度(90℃)稍低时可以略微延长冲泡的时间,使茶汤更丰满,冲泡时间应该控制在60s左右,时间过长,过短都会对茶汤的品质带来不利影响;低温(80℃)下不能冲泡出内质丰富的茶汤。在茶具的选择上,一般选用盖杯和玻璃壶较宜,能冲泡出鲜甜的茶;用紫砂壶冲泡的茶汤,内含物浸出量总体上较以上两种茶具少,且冲泡出的茶汤缺乏鲜爽感。更多还原

【Abstract】 researching a better method of brewing tea with appropriate brewing water temperature, brewing time and tea service,in order that tea can brew up better sensory quality and more abundant Chemical contents.(Method) using different brewing temperature,brewing time,different tea set,three factors and three levels of tea brewing orthogonal test,evaluates the sensory quality of various combinations of brewing,and determinates the content of tea extracts,tea polyphenol,amino acids,tea pigment content,analysises and summaryes.(Conclusion):we must adjust the relationship between brewing temperature and brewing time,the high temperature(100℃) can shorten the brewing time,but appropriately avoid stewed taste;the brewing time can be extended when temperature be slightly lower(90℃),making the millet paste more plumper,brewing time should be controlled around 60s,the time too long or too short adversely affect the quality;low temperature(80℃) can not brew the abundant endoplasmic in tea millet paste.In the choice of tea service,generally cap-cup and glass pot are more appropriate,can brew a cup of fresh and sweet tea water;brewing the tea with dark-red enameled pottery,generally the inclusions of leaching amount less than that two with above kinds of ways and brewing tea out of a sense of lack of heavy and mellow.更多还原