泡茶用水对细嫩红茶茶汤品质的影响  

Influence of Water Used for Brewing Tea on the Quality of Fine Black Tea Soup

作　　者：任敏[1] 李书魁[2] 魏燕 唐瑛蔓 REN Min;LI Shukui;WEI Yan;TANG Yingman(Ya’an Vocational and Technical College,Ya’an 625000,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Sichuan Youji Tea Industry Co.,Ltd.,Ya’an 625000,China)

机构地区：[1]雅安职业技术学院,四川雅安625000 [2]中国农业科学院茶叶研究所,浙江杭州310008 [3]四川又几茶业有限责任公司,四川雅安625000

出　　处：《食品安全导刊》2024年第8期65-68,共4页China Food Safety Magazine

基　　金：国家心理健康和精神卫生防治中心中国教育发展基金会研究类项目“探索中国传统茶文化在高职院校心理健康教育过程中融合的路径”(C022);四川省职业技能竞赛研究课题“基于茶艺师竞赛项目选手训练方案研究”(SRJY2021B005);四川省教育厅关于2022年省级大学生创新创业训练计划项目“茶景-蒙顶山茶创新调饮茶”。

摘　　要：茶汤滋味主要包括甜味、苦味、涩味和鲜味等,在茶叶冲泡过程中,水对茶汤质量起着重要作用。选取日常泡茶中常见的3种饮用水(自来水、纯净水和矿泉水),研究不同冲泡时间对茶汤滋味以及汤色的影响,不同水质对茶汤内含物质的影响,以及不同水温对茶汤质量的影响。结果表明,在细嫩红茶冲泡过程中,滋味最佳呈现状态为矿泉水,纯净水最能激发茶汤的内含物质,自来水不适宜作为水的选择。将刚烧开的水,做凉汤处理,以不低于90 ℃的温度冲泡细嫩红茶,红茶滋味最佳。The taste of tea soup mainly includes sweetness,bitterness,astringency,and freshness.During the tea brewing process,water plays an important role in the quality of the tea soup.Select three common types of drinking water(tap water,purified water,and mineral water)commonly used in daily tea brewing,study the effects of different brewing times on the taste and color of tea soup,the effects of different water quality on the content of tea soup,and the effects of different water temperatures on the quality of tea soup.The results showed that during the brewing process of tender black tea,mineral water had the best flavor presentation,while purified water was the most effective in stimulating the intrinsic substances of the tea soup.Tap water was not suitable as a water choice.The freshly boiled water is treated with cold soup,and the temperature is not lower than 90℃to brew tender black tea,black tea has the best taste.

关 键 词：细嫩红茶 冲泡技法 生化成分 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]