台式轻发酵乌龙茶日常冲泡工艺优化研究

Studies on the Daily Infusing Technology Optimization of Taiwan Slightly Fermentation Oolong Tea

以冲泡后茶汤中的EGCG、TF的含量为测定指标,通过冲泡时间、冲泡水温、茶水比3因素3水平的正交设计试验,分别确定了‘金萱’(‘台茶12号’)、‘软枝乌龙’、‘台茶19号’及‘台茶20号’4个品种制成的乌龙茶产品的最优冲泡工艺,其中‘金萱’、‘软枝乌龙’均为水温100℃-茶水比1:25-冲泡5 min,‘台茶19号’及‘台茶20号’均为水温90℃-茶水比1:20-冲泡5 min。结果为普及科学泡茶方法,提高日常饮茶的减肥美容、防癌抗癌等功效,提升产品的附加值提供了生化依据。

In this article, the optimal infusing technology of the Taiwan slightly fermentation oolong tea products, made by the four tea cuhivars named ＇Jinxuan＇ （Camellia sinensis ＇TYES No.12＇）, ＇Ruanzhi＇ oolong, Camellia sinensis ＇TrES No.19＇ and Camellia sinensis ＇TYES No.20＇ was investigated, based on detected the content of EGCG and TF of infused tea liquid, through 3 factors and 3 levels orthogonal design that were the infusing duration, temperature and tea concentration, the results showed： the optimum infusing condition for ＇Jinxuan＇ and ＇Ruanzhi oolong＇ oolong tea were water temperature 100℃-tea concentration 1： 25-infused 5 min, that of the other two products were water temperature 90℃-tea concentration l：20-infused 5 rain, which provided the biochemical basis for the popularization of scientific infusing methods, and to improve the functions of daily drinking-tea such as hairdressing, reducing weight, cancer prevention and fighting against cancer, and increase the additional value of tea products.