冲泡用水对龙泉金观音茶汤品质的影响研究

Effects of Brewing Water on the Tea Infusion Quality of Longquan Jinguanyin Tea

为研究水质及冲泡条件对茶汤品质的影响,探究茶叶最佳冲泡方案,选用金观音茶树品种制作龙泉金观音乌龙茶(浓香型及清香型)和龙泉金观音红茶2种茶类,共3个茶样,选用龙泉山泉水、龙泉深层地下水和纯净水为试验水样,对不同水质在不同冲泡条件下冲泡茶样的感官品质及理化成分进行分析。结果表明,3种水样水质差异明显,其中龙泉深层地下水离子化合物含量和电导率均最高,龙泉山泉水次之,纯净水最低。此外,经响应面分析可得浓香型龙泉金观音乌龙茶最佳冲泡方案为温度90℃、时间4min、茶水比1∶25,清香型龙泉金观音乌龙茶最佳冲泡方案为冲泡温度90℃、时间5min、茶水比1∶25,龙泉金观音红茶最佳冲泡方案为温度100℃、时间5min、茶水比1∶50。

To investigate the effects of water quality and the brewing conditions on the quality of tea infusion and explore the optimal brewing scheme,three tea samples including Longquan Jinguanyin Oolong tea(strong aroma and light aroma)and Longquan Jinguanyin black tea were made using the tea cultivar'Jinguanyin'.Longquan mountain spring water and Longquan deep groundwater,and pure water were selected as the experimental water samples.The sensory quality and physicochemical components of tea samples brewed with different water qualities under different brewing conditions were analyzed and the influence of water quality and brewing conditions on the quality of tea infusion were explored.The results show that there were significant differences in water quality among the three water samples.Among them,the ionic compound content and conductivity of deep groundwater in Longquan were the highest,followed by Longquan mountain spring water,and pure water was the lowest.Water samples had significant effects on the dissolution of tea polyphenols and free amino acids and the phenol-ammonia ratio,but had little effect on water extract and soluble sugar in the tea infusions.In addition,according to response surface analysis,the optimal brewing scheme for Longquan Jinguanyin Oolong tea was a temperature of 90℃,a time of 4 minutes,and a tea to water ratio of 1∶25.The optimal brewing scheme for Longquan Jinguanyin black tea was a temperature of 100℃,atime of 5 minutes,and a tea to water ratio of 1∶50.