Department of Food Science, Cornell University, Ithaca, NY 14850, USA.
Nutrients. 2019 Jan 3;11(1):80. doi: 10.3390/nu11010080.
Tea is made from the processed leaves of the plant, which is a tropical and subtropical evergreen plant native to Asia. Behind water, tea is the most consumed beverage in the world. Factors that affect tea brewing include brewing temperature, vessel, and time, water-to-leaf ratio, and, in some reports, the composition of the water used. In this project, we tested if the water used to brew tea was sufficient to influence perceived flavor to the everyday tea drinker. Black and green tea were brewed with bottled, tap, and deionized water, with brewing temperature, vessel, time, and the water-to-leaf ratio matched. The samples were analyzed with a human consumer sensory panel, as well as instrumentally for color, turbidity, and Epigallocatechin Gallate (EGCG) content. Results showed that the type of water used to brew tea drastically affected sensory properties of green tea (and mildly also for black tea), which was likely driven by a much greater degree of extraction of bitter catechins in teas brewed with more purified bottled or deionized water. For the everyday tea drinker who drinks green tea for health, the capability to double the EGCG content in tea by simply brewing with bottled or deionized water represents a clear advantage. Conversely, those drinking tea for flavor may benefit from instead brewing tea with tap water.
茶是由植物的加工叶片制成的，这种植物原产于亚洲，是一种热带和亚热带常绿植物。在水之后，茶是世界上消费最多的饮料。影响泡茶的因素包括冲泡温度、容器和时间、水与叶的比例，在一些报道中，还有所用的水的成分。在这个项目中，我们测试了用来泡茶的水是否足以影响日常饮茶者对茶味道的感知。用瓶装水、自来水和去离子水冲泡黑茶和绿茶，冲泡温度、容器、时间和水与叶的比例都匹配。用人类消费者感官小组以及仪器对颜色、浊度和表没食子儿茶素没食子酸酯（EGCG）含量进行了分析。结果表明，用来泡茶的水的类型极大地影响了绿茶的感官特性（对黑茶也有轻微影响），这可能是由于用更纯净的瓶装水或去离子水冲泡的茶中苦味儿茶素的提取程度更大。对于为了健康而喝绿茶的日常饮茶者来说，通过简单地用瓶装水或去离子水冲泡就可以使茶中的 EGCG 含量增加一倍，这是一个明显的优势。相反，那些为了口感而喝茶的人可能会受益于用自来水来泡茶。
Zotero 插件
