Xu Yong-Quan, Zou Chun, Gao Ying, Chen Jian-Xin, Wang Fang, Chen Gen-Sheng, Yin Jun-Feng
Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Food Chem. 2017 Dec 1;236:142-151. doi: 10.1016/j.foodchem.2016.11.110. Epub 2016 Nov 22.
The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that the taste quality, catechin concentration, and antioxidant capacity of green, oolong, and black tea infusions prepared using MW and TW were significantly lower than those prepared using PW. Extraction of catechins and caffeine was reduced with high-conductivity water, while high pH influenced the stability of catechins. PW and MSW were more suitable for brewing green and oolong teas, while MSW, with low pH and moderate ion concentration, was the most suitable water for brewing black tea. Lowering the pH of mineral water partially improved the taste quality and increased the concentration of catechins in the infusions. These results aid selection of the most appropriate water for brewing Chinese teas.
研究了用纯净水（PW）、矿泉水（MW）、山泉水（MSW）和杭州自来水（TW）制备的茶浸液的理化特性、感官品质和抗氧化活性。结果表明，用MW和TW制备的绿茶、乌龙茶和红茶浸液的口感品质、儿茶素浓度和抗氧化能力显著低于用PW制备的浸液。高电导率的水会降低儿茶素和咖啡因的提取率，而高pH值会影响儿茶素的稳定性。PW和MSW更适合冲泡绿茶和乌龙茶，而pH值低、离子浓度适中的MSW是冲泡红茶最合适的水。降低矿泉水的pH值可部分改善口感品质，并提高浸液中儿茶素的浓度。这些结果有助于选择最适合冲泡中国茶的水。
