不同冲泡条件对金骏眉感官品质的影响  

Sensory Perception of Jinjunmei Tea Affected by Brewing Conditions

作　　者：刘菲 赖凌凌 张雪儿 陈华葵 吴成建 王佳峰 郑晓棽 周建喜 LIU Fei;LAI Ling-ling;ZHANG Xue-er;CHEN Hua-kui;WU Cheng-jian;WANG Jia-feng;ZHENG Xiao-shen;ZHOU Jian-xi(Fujian Yongganhua Tea Co.,Ltd,Fuzhou,Fujian 350001;Liu Fei Skill Studio,Fuzhou,Fujian 350001;Fujian Tea Artists Association,Fuzhou,Fujian 350001;Wu Cheng-Jian Skill Studio,Fuzhou,Fujian 350001;Shanghai Chen Xiang Yan Yun Industrial Co.,Ltd,Shanghai 201713;Zhangzhou Tianjun Mingfeng Ecological Agriculture Development Co.,Ltd,Zhangzhou,Fujian 363000)

机构地区：[1]福建咏甘华茶业有限公司,福建福州350001 [2]刘菲技能大师工作室,福建福州350001 [3]福建省茶艺师协会,福建福州350001 [4]吴成建技能大师工作室,福建福州350001 [5]上海陈香酽韵实业有限公司,上海201713 [6]漳州天骏茗风生态农业发展有限公司,福建漳州363000

出　　处：《茶叶学报》2023年第4期21-28,共8页Acta Tea Sinica

基　　金：福建省科技厅2022年区域发展项目(2022N3012);福建省科技计划STS项目(2020T3033);福建省吴成建技能大师工作室项目(X2022-1);福建省农业农村厅苏峰劳模工作室项目(SF2022-1)。

摘　　要：【目的】探讨不同冲泡条件对金骏眉感官品质的影响,为科学泡茶提供理论依据。【方法】以2022年生产的金骏眉茶为对象,采用白瓷盖碗以茶水比1∶22(w/v)进行冲泡,研究不同水质对其感官品质的影响;同时以感官品质、香味风味强度、茶汤浓度(Brix值)为指标,以浸泡水温、注水方式、浸泡时间为因素,采用正交试验法分析不同冲泡条件对其感官品质的影响。【结果】不同水样中,可溶性固形物(TDS)含量越高,香气越低闷、欠优雅,滋味越粗涩。高温、短时冲泡时,香气丰富、愉悦,滋味鲜爽;低温、长时冲泡时,口感粗涩,且有熟闷味,香气低。方差分析结果表明,各因素对金骏眉感官品质的影响顺序为浸泡时间>注水方式>浸泡水温;对茶汤浓度的影响顺序为注水方式>浸泡时间>浸泡水温。【结论】TDS≤40 mg·L^(-1)的水质有助于体现金骏眉的品质风格,采用水温不低于95℃、淋茶或冲茶的注水方式、浸泡时间<30 s的冲泡方法,可使金骏眉丰富的香气和滋味品质特征得以充分体现,且耐泡性好。【Objective】Method and conditions of brewing significantly affect the flavor and taste of Jinjunmei tea which were studied to maximize the drinking pleasure.【Method】The Jinjunmei tea produced in 2022 and brewed with a Gaiwan with the tea water ratio 1∶20,was used in single factor experiments with varied sources of water to determine the effect of water quality on the brewed tea.Subsequently,orthogonal experiments applying different water temperatures to seep or soak leaves with varied lengths of holding times were conducted to optimize the brewing.【Result】The more soluble solids(TDS)in the steep water,the duller and less clean the resulting brewed tea smelt and tasted.By using hotter water for a shorter time,the brewed tea tended to be more aromatic and refreshing.Otherwise,the taste became raw with astringency and flavor with an over-cooked connotation.The significance of various steeping conditions that affected the sensory quality of a brewed tea ranked as steeping/holding time>seeping or soaking>water temperature;and those impacted the concentration of tea ranked as seeping or soaking>steeping/holding time>water temperature.【Conclusion】It was recommended that using boiling water that contains little soluble solids(e.g.,TDS≤40 mg·L^(-1))to steep Jinjunmei tea at not lower than 95℃by seeping and less than 30 s soaking time to maximize the exquisite quality of the famed black tea.

关 键 词：金骏眉 红茶 水质 冲泡水温 冲泡时间 注水方式 

分 类 号：TS272[农业科学—茶叶生产加工]