泡茶器具的保温性及其对茶汤滋味物质的影响

Influence of Brewing Vessel of the Heat Preservation on the Taste Substances of Tea Soup

为了探讨泡茶器具对茶汤滋味物质的影响,试验选用紫砂西施壶、白陶倒钟形杯(盖碗)、玻璃壶等三种主流泡茶器具冲泡坦洋工夫红茶,采用荧光光纤测温仪监测三种茶器的保温性,同时在扫描电镜下观察其材料的微观结构;采用高效液相色谱检测茶汤中的滋味物质(氨基酸、7种儿茶素类茶多酚、咖啡碱及3种可溶性糖)含量的差异。结果显示,以紫砂壶冲泡的茶汤中鲜甜物质茶氨酸和可溶性低聚糖含量最高,而苦涩味物质儿茶素类茶多酚以及咖啡碱含量最低,表明紫砂壶最适宜用于冲泡红茶。

Brewing vessel is one of the most important utensils for drinking tea,especially Zisha teapot which has been sought after by literati and writers since ancient times.There are different opinions on its legends such as"After a hot night,the tea soup did not spoil"and"the tea soup is sweeter and more delicious".In order to explore the influence of brewing vessel on the taste substances of tea soup,In this experiment,three mainstream brewing vessel were selected:Zisha tea pot,cover bowl and glass pot.The fluorescent fiber thermometer was used to monitor the insulation of the three brewing ressels,and the microstructure of the material was observed under the scanning electron microscope.Three kinds of brewing vesselswere used to brew Tanyang Kungfu black tea,and the differences of taste substances(amino acids,seven catechin polyphenols,caffeine and three soluble sugars)were detected by HPLC.The test results showed that the theanine and soluble sugar were the highest in the Zisha tea soup,while the catechin tea polyphenols and caffeine were the lowest.Through scientific experiments,it is concluded that the Zisha teapot is the most suitable for brewing black tea.