Effects of Brewing Conditions on Quality of Pu'erh Tea Infusion

作     者：Eun-Hye Kim Yue-Rong Liang Jian-Liang Lu Guang-Wei Wang Zhen-Chun Chen Yuan-Yuan Wu You-Ying Tu 

作者机构：Department of Tea SciencesCollege of Agriculture and BiotechnologyZhejiang University Philips Research Asia Shanghai 

出 版 物：《茶叶》 (Journal of Tea)

年 卷 期：2013年第39卷第4期

页      面：466-468页

学科分类：09[农学] 090203[农学-茶学] 0902[农学-园艺学] 

基　　金：supported by a research grant of Philips "Brain-Bridge Plan" 

主　　题：酿造条件 普洱茶 茶汤 品质 可溶性糖含量 多元回归分析 化学成分 化合物 

摘      要：To brew tea correctly is very important to absorb the tea nutrition for *** dynamic changes of the main compositions in brewing Pu erh tea processing with different conditions were *** different temperatures and eight times were designed to study the effects on the tea infusion *** index t0.5min(50%concentration of compounds in tea infusion) was used to evaluate the extract speed of compound in this *** results showed that caffeine solubility speed at 80℃ was the highest to compare with tea polyphenols,amino acid,caffeine,soluble sugar,theaflavins and theabrownine,t0.5min of caffeine was 4.8 min,amino acid 10.3min was the second,the third one was tea polyphenols,soluble sugar was the *** also found in different infusion temperature the t0.5min of compounds was *** increasing the temperature all t0.5min of six compounds were ***,the change regulations of t0.5min for all compounds in 90℃ and 100℃ were similar to in 80℃.Total quality score(TQS) were applied to evaluate the quality of tea *** results found the TQS score of infusion was higher with the temperature rising,and the temperature to brew best quality infusion was 100℃ for *** to the multiple regression analysis between sensory assessments and chemical components of Pu erh tea we suggested the TQS was mainly affected by theaflavins,amino acid,soluble sugar and theabrowine four factors in 100℃.