摘要
对４省１１只代表性名优绿茶的冲泡水温与时间，进行了正交试验及不同冲泡时间的单因子比较试验。结果表明，大部分名优绿茶以冲泡水温１００℃、时间４ｍｉｎ，茶汤的感官品质最佳；部分原料特别细嫩、揉捻较重的名优绿茶，则以冲泡水温１００℃、时间３ｍｉｎ或冲泡水温８０℃、时间５ｍｉｎ感官品质最好；部分做形时几乎不揉捻的名优茶则以冲泡水温１００℃、时间５～６ｍｉｎ最有利于茶汤品质的发挥。
Orthogonal
tests on brewing time and brewing temperature for 11 famousgreenteas from four
provinces and one-factor comparative test on different brewing time were carried
out.Results showed that high quality infusion could be obtained by following brewing
temperature and brewing time:100 ,4 min for most of famous green teas;100,3min or 80,
5min for parts of famous green teas which were much tender and were rolled
heavy;100,5-6min for parts of famous green teas which were almost not rolled.
出处
《茶叶科学》
CAS
CSCD
1999年第1期67-72,共6页
Journal of Tea Science
关键词
名优绿茶
冲泡温度
冲泡时间
感官品质
Famous green teasBrewingtemperatureBrewingtimeOrganoleptic evaluation
