冲泡水温、时间和茶水比对信阳毛尖茶感官品质的影响

Influence on organoleptic evaluation of Xinyang Maojian tea of brewing temperature,brewing time and ratio of tea and water

目的:探索信阳毛尖茶能冲泡出理想感官品质的冲泡水温、冲泡时间及茶水比等冲泡条件。方法:冲泡因子包括冲泡水温70、85、100℃,冲泡时间3、4、5min,茶水比(g:mL)2:150、3:150、4:150。采用3因素3水平正交实验对两个样品分别进行冲泡实验,感官审评评分。结论:冲泡条索较紧的信阳毛尖茶以85℃、5min、3:150为最好,其中影响因素茶水比>冲泡温度>冲泡时间;冲泡条索较松的信阳毛尖茶则以85℃、4min、4:150为最好,其影响因素冲泡温度>茶水比>冲泡时间。

An 3 factors and 3 levers orthogonal experiment,that is,brewing temperature：70,85 ℃ and 100 ℃;brewing time：3,4 min and 5 min;tea to water（g：mL）：2：150,3：150 and 4：150,was applied to research the effect of above brewing conditions on organoleptic quality of two samples：heavy rolled tea and loosed rolled tea.Results showed,for heavy rolled tea,appropriate brewing condition was 85 ℃,5 min,3：150 and furthermore,different brewing factors had different effects,ratio of tea to water brewing temperaturebrewing time;for loosed rolled tea,favorable condition was 85 ℃,4 min,4：150,brewing temperature ratio of tea to waterbrewing time.