不同冲泡因子与可可白茶茶汤品质关系的研究  

Study on the relationship between different brewing factors and the quality of Cocoa white tea liquor

作　　者：陶琳琳 高路 张娅楠 闫振 王登良 TAO Linlin;GAO Lu;ZHANG Yanan;YAN Zhen;WANG Dengliang(Guangdong Takson Food Processing Co.,Ltd.,Science and Technology Innovation Center 513000,China;South China Agricultural University,Guangzhou 51000,China)

机构地区：[1]广东德高信食品加工有限公司,广东英德513000 [2]华南农业大学,广东广州510000

出　　处：《茶叶》2020年第2期96-101,共6页Journal of Tea

基　　金：2018年英德市科技计划项目(JHXM2018044);2019年英德市科技计划项目(JHXM2019013)。

摘　　要：采用单因素及正交试验设计,分析了温度、时间、茶水比等对可可白茶冲泡后感官品质和有效成分浸出的影响,研究结果表明:冲泡一芽二叶可可白茶选择冲泡水温为100℃、浸泡时间为20 s、茶水比为1∶35时,茶汤的有效成分较为丰富,其汤色、香气、滋味协调性最佳,可充分展示出可可白茶的风味品质。Using single factor and orthogonal test design,the effects of tea infusing temperature,time,tea-water ratio on sensory quality and bioactive ingredient leaching of cocoa white tea were investigated.The temperature infusing conditions were:infusing temperature 100℃,infusing time 20 s and the tea-water ratio 1∶35,in which the effective ingredients of the tea liquors were aboundant,and the liquor color,aroma and taste were in the best coordination.

关 键 词：冲泡因子 可可白茶 茶汤品质 

分 类 号：TS272.7[农业科学—茶叶生产加工]