工夫茶冲泡方法的科学性论证试验

Scientific Demonstration Test of the Brewing Method of Gongfu Tea

文中就工夫茶冲泡的方法是否科学进行了论证试验.实验调查了潮汕民间冲泡凤凰单丛的主要因素及水平,经单因子试验筛选出对茶汤品质影响较大的主要因子(水的温度、冲泡时间、茶水比),再以茶多酚和茶氨酸为考核指标,采用3因素3水平正交设计试验,对冲泡条件进行优化,并按工夫茶的冲泡方法仿真,多次冲泡凤凰单丛,收集茶汤的感官数据.结果表明:凤凰单丛民间冲泡的条件为:茶水比为1∶6~1∶8 g/g,水温为80℃~90℃,单次冲泡时间为20 s^50 s;正交试验优化的条件为:茶水比1∶7 g/g,水温90℃,冲泡时间55 s,主要因子影响次序为:水温>冲泡时间>茶水比;采用优化条件,模仿工夫茶冲泡方法对茶叶进行10次冲泡,收集的茶汤均具有较高的茶多酚、茶氨酸含量,营养丰富,且酚氨比适度,茶汤品质的感官评判均较好,证实潮汕工夫茶的冲泡方法是科学的.

The scientific demonstration test on the brewing method of Gongfu tea was shown in this paper.The main factors and technique level for Chaoshan folks to brew Fenghuang Dancong were investigated in this study. The main factors that influence the quality of the tea soup(water temperature, brewing time and tea water ratio) were screened by single factor test. Taking tea polyphenols and theanine as evaluation indexes, the brewing conditions were optimized by orthogonal design with 3 factors and 3 levels. The test data and sensory data of tea soup were collected after brewing Phoenix Dancong for several times according to the brewing habits of Gongfu tea. The results showed that the conditions for the folks to brew Fenghuang Dancong were as follows.The ratio of tea to water was 1∶6~1∶8 g/g. The water temperature was 80 ℃~90 ℃. The single brewing time was 20 s^50 s. The optimum conditions of orthogonal experiment were as follows. Tea water ratio was 1∶7 g/g.The water temperature was 90 ℃. The brewing time was 55 s. The influence order of the main factors is: water temperature > brewing time > tea water ratio. The tea was brewed 10 times by optimizing the conditions and imitating the brewing method of Gongfu tea. The collected tea soup had high tea polyphenols and the anine content,rich nutrition, moderate phenol ammonia ratio and better sensory evaluation of the tea quality which proved that the brewing method of Chaoshan Gongfu tea is scientific.