陆羽煎茶法茶汤的模拟及品质分析

Simulation and quality analysis of tea infusion prepared by Luyu’s sencha method

历史上有诸多茶叶的饮用方式,茶圣陆羽将茶叶磨末,采用不同水温(即"一沸"、"二沸"、"三沸")冲泡茶叶,并添加盐来调节口感,形成了独具特色的陆羽式煎茶法。通过现代科学试验以及博物院的器具,模拟陆羽式煎茶法对顾渚紫笋茶进行冲泡制备茶汤,并以现代玻璃杯泡法的茶汤为对照,分析煎茶法茶汤的品质。结果表明"三沸"的温度分别为75~86℃、86~94℃和94℃以上。"一沸"时加盐调和,按照每600 mL水、6 g茶的煎茶法茶汤中,投入1.2 g盐可获得协调适口的茶汤滋味,该茶汤的水浸出物含量显著高于玻璃杯泡法,但游离氨基酸、可溶性糖、儿茶素等呈味物质含量低于玻璃杯泡法的茶汤。

Luyu-fried tea is a special style to prepare tea infusion in Tang dynasty,in which tea powder was boiled with water at different temperature,and salt was added to tea infusion.In this study,we tried to reappear the ancient method by modern scientific apparatus and demonstrate the brewing conditions.The results showed the temperature of named“Yifei”,“Erfei”and“Sanfei”by Luyu were 75-86℃,86-94℃and over 94℃,respectively.When the water temperature was at 75-86℃,adding 1.2 g salt to 600 mL infusion with 6 g tea power,the water extract content obtained by this way was higher than that in current style boiled by glass cup,but their free amino acids,soluble sugar,as well as catechinic acid were lower.