不同洗茶条件对信阳夏秋绿茶品质的影响

Effect of Different Washing Condition on Organoleptic Evaluation of Green Tea

从儿茶素、氨基酸含量、酚/氨比变化,探讨洗茶时间、pH值对信阳夏秋绿茶冲饮品质的影响。结果表明,pH值和洗茶时间对信阳夏秋绿茶儿茶素、氨基酸含量的影响较大。随着洗茶时间的延长,茶汤中儿茶素和氨基酸含量逐渐增加,但酚/氨比在20 s后无显著差异,确定最适洗茶时间为20 s,pH值为6~7,20 s时,茶汤中酚/氨比最低,感官品质有所提升。娃哈哈饮用水和信阳地区自来水最适合淋洗及浸泡夏秋绿茶。

Organoleptic evaluation of summer-autumn green tea of Xinyang as a function of pH and time is investigated with respect to the changes in content of catechins, amino-acids and the ratio of polyphenols and amino acids. The results show that pH and washing time have significant impact on green tea quality. With the increasing of washing time, the extracting content of catechins and amino-acids increased. But there is no significant difference in the extracting content of catechins and amino-acids with the increasing of the washing time. The optimal washing time and pH are 20 s and 6~7, respectively, resuiting in the towest ratio of polyphenols and amino acids and the promotion of organoleptic evaluation. Drinking water of Wa- haha and Xinyang are the optimum leaching and brewing green tea.