适宜口感下的红茶品饮冲泡技术  

Study on brewing technology of black tea with suitable taste

作　　者：王蓉 王彬 李敏[3] 覃丽 肖文军 WANG Rong;WANG Bin;LI Min;TAN Li;XIAO Wen-jun(Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha,Hunan 410128,China;College of Horticulture,Hunan Agricultural University,Changsha,Hunan 410128,China;Hunan Tea Association,Changsha,Hunan 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]湖南农业大学园艺学院,湖南长沙410128 [3]湖南省茶叶学会,湖南长沙410128

出　　处：《食品与机械》2023年第2期207-213,共7页Food and Machinery

基　　金：湖南省科技厅重点研发计划项目(编号:2021NK2016);湖南省科技重大项目(编号:2021NK1020)。

摘　　要：目的:探究适宜口感下的红茶冲泡上限及其技术参数。方法:以一芽二叶红茶为原料,将感官审评方法制备的茶汤梯度稀释并由50名志愿者品饮,在确定适宜口感浓度的基础上,以适宜口感下水浸出物、茶黄素、茶红素质量浓度为考察指标,优化筛选红茶每次品饮冲泡的技术参数以及适宜口感下的冲泡次数。结果:红茶茶汤中水浸出物、茶黄素、茶红素质量浓度分别为1.40,0.04,0.60 mg/mL时,具有适宜的品饮口感;第1次冲泡采用茶水比(m茶∶V水)1∶100 (g/mL)、82℃纯水冲泡4.5 min,第2次冲泡采用茶水比(m茶∶V水)1∶50 (g/mL)、86.0℃纯水冲泡3.5 min,两次所得的茶汤均具有适宜的品饮口感并达到适宜口感的水浸出物、茶黄素、茶红素质量浓度;但第3次冲泡采用茶水比(m茶∶V水)1∶50 (g/mL)、97.3℃纯水冲泡6.4 min后,所得茶汤口感过淡,同时水浸出物、茶黄素也未能达到适宜口感下的质量浓度要求。结论:适宜口感下的红茶品饮冲泡以冲泡2次为宜。Objective: This study aimed to explore the upper limit and technical parameters of black tea brewing with suitable taste and establish the relative brewing method system of daily drinking. Methods: The black tea soup was prepared by sensory evaluation method and diluted in a gradient with one bud and two leaves and then was tasted and scored by 50 volunteers to determine the appropriate taste consistency. On the basis of determining the suitable taste concentration, the quality concentrations of water extract, theaflavin and theaflavin under the suitable taste were used as the indexes to optimize and screen the technical parameters of black tea brewing each time and the brewing times under the appropriate taste. Results: When the mass concentrations of aqueous extract, theaflavin and thearubin in black tea soup were 1.40, 0.04 and 0.60 mg/mL respectively, and it had a suitable taste. The first brewing was made with a tea-water ratio(mtea∶Vwater) of 1∶100(g/mL) and pure water at 82 ℃ for 4.5 min, and the second brewing was made with a tea-water ratio(mtea∶Vwater) of 1∶50(g/mL) and pure water at 86.0 ℃ for 3.5 min.The tea broth obtained in both times had a suitable taste and reached the mass concentration of water extract, theaflavin and theaflavin of suitable taste. However, after the third brewing with tea-water ratio(mtea∶Vwater) of 1∶50(g/mL) and 97.3 ℃ pure water for 6.4 min, the resulting tea broth was too light in taste, and the water extracts and theaflavins also failed to reach the quality concentration requirement under suitable taste. Conclusion: It is appropriate to brew black tea for two times with appropriate taste kept.

关 键 词：红茶 品饮 冲泡技术 适宜口感 响应面法 

分 类 号：TS272.52[农业科学—茶叶生产加工]