不同冲泡因子与可可白茶茶汤品质关系的研究

Study on the relationship between different brewing factors and the quality of Cocoa white tea liquor

采用单因素及正交试验设计,分析了温度、时间、茶水比等对可可白茶冲泡后感官品质和有效成分浸出的影响,研究结果表明:冲泡一芽二叶可可白茶选择冲泡水温为100℃、浸泡时间为20 s、茶水比为1∶35时,茶汤的有效成分较为丰富,其汤色、香气、滋味协调性最佳,可充分展示出可可白茶的风味品质。

Using single factor and orthogonal test design,the effects of tea infusing temperature,time,tea-water ratio on sensory quality and bioactive ingredient leaching of cocoa white tea were investigated.The temperature infusing conditions were:infusing temperature 100℃,infusing time 20 s and the tea-water ratio 1∶35,in which the effective ingredients of the tea liquors were aboundant,and the liquor color,aroma and taste were in the best coordination.