冲泡条件对信阳毛尖茶汤pH的影响  

Influence of Brewing Conditions on pH of Xinyang Maojian Tea Soup

作　　者：杨转 董博然 郭桂义 YANG Zhu-an;DONG Bo-ran;GUO Gui-yi(College of Tea Science, Xinyang Agriculture and Forestry University, Henan Key Laboratory of Tea Plant Comprehensive Utilization inSouth Henan, Xinyang 464000, PRC)

机构地区：[1]信阳农林学院茶学院河南省豫南茶树资源综合开发重点实验室

出　　处：《湖南农业科学》2019年第6期83-85,共3页Hunan Agricultural Sciences

基　　金：国家重点研发计划项目子课题(2016YFD0200905);信阳市科技开放合作项目(160015);河南省豫南茶树资源综合开发重点实验室研究项目(HNKLTCU2018005)

摘　　要：从冲泡水质、冲泡次数、冲泡时间等因素出发,结合茶叶感官审评探讨冲泡条件对信阳毛尖茶汤pH值的影响.结果表明:冲泡水质对信阳毛尖茶汤pH值影响极大,呈现越纯净的水冲泡的茶汤pH值越低、茶汤酸性越强的规律;同一种水质冲泡信阳毛尖茶的次数也会影响茶汤pH值,随着冲泡次数增加茶汤pH值升高,茶汤酸性减弱,表明茶叶酸性浸出物与碱性浸出物的比值随冲泡次数的增加而减少;同一种水质冲泡3~30min间茶汤pH值变化不大.总之,对信阳毛尖茶汤pH值的测定应当限定冲泡用水与冲泡次数.Based on the factors of brewing water quality, brewing times and brewing time, the effects of brewing conditions on the pH value of Xinyang Maojian tea soup were discussed in combination with sensory evaluation of tea. The results showed that the brewing water quality had a great influence on the pH value of Xinyang Maojian tea soup. There is a regular: the more pure water, the lower the pH value of the tea soup, and the more acidic the tea soup. The number of times of brewing Xinyang Maojian tea with the same water quality also affects the pH value of tea soup. With the increase of brewing times, the pH value of tea soup will increase and the acidity of tea soup will decrease, which indicates that the proportion of acid extract and alkaline extract of tea will decrease with the increase of brewing times. The pH value of tea soup brewed in the same water for 3 to 30 minutes did not change much. In conclusion, the determination of the pH value of Xinyang Maojian tea soup should limit the brewing water quality and brewing times.

关 键 词：信阳毛尖 茶汤pH值 冲泡水质 冲泡次数 冲泡时间 

分 类 号：TS272.51[农业科学—茶叶生产加工]