不同冲泡方法对浓香铁观音感官品质的影响  

Sensory Quality of Brewed High-fragrance Tieguanyin Tea as Affected by Preparation Methods

作　　者：林荣溪 LIN Rong-xi(Fujian Bama Tea Industry Co., Ltd., Anxi, Fujian 362442, China)

机构地区：[1]福建八马茶业有限公司,福建安溪362442

出　　处：《茶叶学报》2020年第4期178-182,共5页Acta Tea Sinica

基　　金：福建省区域发展重大项目(2018N3006);国家茶叶产业技术体系(CARS-19)。

摘　　要：浓香型铁观音香气浓郁、滋味醇厚、持久耐泡,但若冲泡方法掌握不好将影响浓香型铁观音的风味与感官品质。本文采用不同冲泡方法对浓香型铁观音进行冲泡,研究不同冲泡方法对茶汤生化分成变化及感官品质的影响,结果表明,前4泡采用30 s,10 s,20 s,30 s的冲泡方法,可以获得较佳的感官品质。The brewed high-fragrance Tieguanyin tea is aromatic and mellow in taste that lasts numerous steeping.However,inappropriate preparation can significantly negate the favorable sensory quality of the brewed tea.This study prepared the tea by various methods to determine the effect and arrive at a recommendation based on the chemical composition analyzed and the sensory quality evaluated on the resulting brewed teas.It was found that the tea could attain a maximized desirable quality by steeping 30s,10s,20s,and 30s for the first 4 brews,respectively.

关 键 词：浓香铁观音 冲泡方法 感官品质 

分 类 号：S571.1[农业科学—茶叶生产加工]