南岳云雾茶的日常冲泡条件优化  

Optimization of Daily Brewing Conditions of Nanyue Yunwu Tea

作　　者：张志灵 彭芳刚 肖尧婷[1] 曾腾英 邓慧玲 ZHANG Zhiling;PENG Fanggang;XIAO Yaoting;ZENG Tengying;DENG Huiling(Nanyue College of Hengyang Normal University,Hengyang 421002,China;College of life Sciences and Environment,Hengyang Normal University,Hengyang 421008,China;Hunan Laboratory for Conservation and Utilization of Biological Resources of Nanyue Mountainous Region,Hengyang Normal University,Hengyang 421008,China)

机构地区：[1]衡阳师范学院南岳学院,湖南衡阳421002 [2]衡阳师范学院生命科学与环境学院,湖南衡阳421008 [3]衡阳师范学院南岳山区生物资源保护与利用湖南省重点实验室,湖南衡阳421008

出　　处：《现代食品》2022年第11期73-77,101,共6页Modern Food

基　　金：国家级大学生创新创业训练计划项目“南岳云雾茶主要呈味物质与滋味评分相关性探讨”(s202012659002);衡阳师范学院南岳学院大学生创新创业训练计划项目“南岳云雾茶主要呈味物质与滋味评分相关性探讨”(NYD20202);湖南省教育厅科学研究项目“南岳云雾茶生物活性成分浸出规律与生物活性研究”(20C0286)。

摘　　要：以南岳云雾茶为原料,通过单因素试验和正交试验研究冲泡条件对茶汤感官品质和滋味物质含量的影响。结果表明,80℃纯净水按2.5 g/150 mL的茶水比冲泡3 min,得到的茶汤品质最佳,此条件下冲泡的茶汤汤色偏绿明亮,栗香持久,滋味醇厚,苦味较轻,令人舒适,且最多冲泡两次。茶多酚是决定南岳云雾茶茶汤感官品质的主要滋味成分,其浓度决定了茶汤的苦涩程度;当茶多酚浓度适当时,氨基酸含量越高,茶汤越鲜。Taking Nanyue Yunwu tea as raw material,the effects of brewing conditions on sensory quality and taste substance content of tea soup were studied by single factor test and orthogonal test.Results showed that the best tea quality was obtained at the ratio of 2.5 g/150 mL of 80℃pure water for 3 min.Under this condition,the color of the tea was green and bright,the chestnut fragrance lasted,the taste was mellow,the bitterness was light,and it was comfortable,and the tea was brewed twice at most.Tea polyphenols are the main components that determine the taste of Nanyue Yunwu tea soup,and its concentration determines the degree of bitterness of the soup.When the concentration of tea polyphenols is appropriate,the higher the amino acid content,the fresher the tea soup.

关 键 词：南岳云雾茶 冲泡条件 感官品质 茶多酚 氨基酸 

分 类 号：TS272[农业科学—茶叶生产加工]