摘要
对 6种不同水质水的理化性质和分别冲泡不同茶叶后茶叶香气、汤色、滋味的感官审评结果进行比较 ,同时比较茶汤中水浸出物和氨基酸的浸出量 ,发现水质对茶叶的色、香、味有很大影响 ,好水更能体现好茶的品质特征 ,次水泡茶效果较差。研究结果表明 ,6种水泡茶的优劣顺序依次是 :泉水、溪水、江水、池塘水、自来水、井水。
The physical and chemical properties of six kinds of water were compared The tea liquor fragrance, the colour and flavour were judged after different kinds of tea were made in different kinds of water through sensuous judging The extracts and amino acids in the tea soup were examined. It was found that the color,the fragrance and the flavour of the tea were affected greatly by the quality of water. It was concluded that water with finer qualities made teas with much better qualities and the water with poorer qualities could make tea quality even poorer. The study showed the sequence of qualities of six kinds of waters in tea making were as follows: spring water, streau water,river water, pool water, running water, well water.
出处
《湖北农学院学报》
2002年第2期131-134,共4页
Journal of Hubei Agricultural College
关键词
水质
三峡地区
茶种植
茶叶
品质特征
茶叶冲泡
tea
water quality
effect of tea making
Tea Area in Three Gorges Region
