袋泡茶感官审评中的冲泡条件  

Infusing Conditions for Organoleptic Evaluation of Tea Bags

作　　者：龚淑英[1] 顾志蕾[1] 龚琦[1] 

机构地区：[1]浙江农业大学茶学系

出　　处：《茶叶科学》1997年第S1期29-33,共5页Journal of Tea Science

摘　　要：对袋泡茶的冲泡时间、茶水比和冲泡过程中茶包提与不提三个因子作了全面正交试验，经数据统计分析表明：袋泡红茶的最佳冲泡组合为冲泡时间５ｍｉｎ、茶水比１∶５０、冲泡过程中上下提三次；袋泡绿茶的最佳冲泡组合为冲泡时间５ｍｉｎ、茶水比１∶７５、冲泡过程中上下提三次。Repetitive orthogonal tests on infusing time,ratio of tea to water and lifting the bag or not were carried out and the data were analysed by the mathematical statistics. The best combination of the infusing factors for black tea bags was 5 minutes infusing time, 1∶50 tea to water ratio and 3 lifts of the bag,and the best combination of the infsing factors for green tea bags was 5 minutes infusing time,1∶75 tea to water ratio and 3 lifts of the bag.

关 键 词：袋泡红茶 袋泡绿茶 感官审评 冲泡条件 

分 类 号：TS272.7[农业科学—茶叶生产加工]