茶叶通讯

采用25℃常温冷泡、80℃热水冲泡和沸水(100℃)对绿茶进行冲泡,分析比较茶汤内含成分,并进行感官审评,结果表明当冲泡水温较低时,绿茶茶汤游离氨基酸、黄酮等有效成分含量较多,茶多酚和咖啡碱相对较少,茶汤没有沸水冲泡时出现的苦涩味。常温下冷泡的绿茶不受热泡法最佳饮用时间的限制,不会出现热泡太久出现的水闷气,汤色更绿,滋味更为鲜爽;绿茶以80℃热水冲泡,汤色整体表现较绿,香气比沸水冲泡更显清香,滋味醇爽,叶底保留了嫩绿明亮的特点,且更耐冲泡。固绿茶以桶装水冷水或热水冲泡是值得推广的绿茶冲泡方法。

From the analysis of brewery liquid content and sensory test,we found that 25℃,80℃ and 100℃ water to brew tea have their own special characters.Using low temperature water,the green tea brewery contains more free amino acid and flavonoids,less tea poyphenols and caffeine,consequently the tea has less bitter and astringent taste;Using common temperature water,the tea has no limit in best serving time,it will not produce the water odour,while greener color,taste more refreshing;Using 80℃ water,the liquor is green better aroma than boiling water,taste mellow,the leaf is bright,and endurably brew.For drinkers with hypertension,women and young drinkers,it's better for them to brew green tea with bottled water,cool water or hot water.