不同类水的泡茶适应性研究  

Study on the Adaptability of Tea Brewing with Different Types of Water

作　　者：毛磊红 田霄艳 云春艳 MAO Lei-hong;TIAN Xiao-yan;YUN Chun-yan(Shanghai Kangshi Food Technology Co.,Ltd,Shanghai 201103,China)

机构地区：[1]上海康识食品科技有限公司,上海201103

出　　处：《饮料工业》2024年第3期19-24,共6页Beverage Industry

摘　　要：目的:研究不同水质对不同茶叶冲泡效果,寻找最适泡茶用水。方法:对五种水样进行水质分析,选取典型中国六大茶类的六种茶叶,分别进行不同水质冲泡,对茶汤汤色、香气和滋味感官进行评价,将水质与感官进行相关性分析。结果:离子含量等水质特性与茶汤的品质存在较为显著的相关性,纯净水和矿物质水冲泡六大茶类均较适宜,在冲泡不发酵或轻发酵茶时更能突出茶叶的鲜感、清爽感和醇爽感;而不同矿泉水在冲泡后发酵或全发酵茶时更能突出茶叶品质的醇厚感与柔和感,不同茶类具有其合适用水。研究结果可以为不同水质冲泡不同茶叶提供参考。Purpose:To study the brewing effect of different water quality on different teas,then to find the most suitable water for brewing tea.Methods:Five water samples were analyzed for water quality,and six teas representative of the six major types of Chinese tea were selected for brewing with different water quality.The tea soup color,aroma,and taste were evaluated,and the correlation between water quality and sensory was analyzed.Results:The water quality characteristics such as ion content were significantly correlated with the quality of the tea soup.Pure water and mineral water were suitable for brewing all six types of tea,and when brewing unfermented or lightly fermented tea,they can highlight the umami,cool feeling and refreshing feeling of the tea.However,different mineral waters can highlight the rich and soft feeling of the tea quality when brewing fermented or fully fermented tea.Different tea varieties have their own suitable water for brewing.The research results can provide a reference for brewing different teas with different water quality.

关 键 词：水质 茶叶 汤色 香气 滋味 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]