Peng Chunju, Zhao Yuxin, Zhang Sifeng, Tang Yan, Jiang Li, Liu Shujing, Liu Benying, Wang Yuhua, Li Xinghui, Zeng Guanghui
Wenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China.
Cangnan Industrial Research Institute of Modern Agriculture, Wenzhou 325800, China.
Foods. 2025 Jul 17;14(14):2510. doi: 10.3390/foods14142510.
Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable throughout the brewing process. Sensory evaluation indicated that BATT exhibited optimal sensory quality between the third and seventh infusions. While the leaching of polyphenols showed minimal variation across brews, the concentrations of ester-catechins, non-ester catechins, free amino acids, and caffeine after the seventh brewing decreased by 28.82%, 21.83%, 28.86%, and 40.37%, respectively. Our results indicated that higher concentrations of flavor compounds in the BATT infusion appeared between the fourth and seventh brews. This study provides a theoretical basis for understanding the brewing characteristics of BATT.
冰岛古树茶（BATT）是一种生普洱茶，以其耐泡性而闻名，具有独特的香气和风味。为了探究冲泡品质的动态变化以及多次冲泡过程的影响，对冰岛古树茶进行了14次冲泡，并在不同冲泡间隔评估其感官属性、茶汤颜色和化学成分。在整个冲泡过程中，茶汤颜色保持相对稳定。感官评价表明，冰岛古树茶在第三次至第七次冲泡之间呈现出最佳的感官品质。虽然多酚的浸出在各次冲泡中变化最小，但第七次冲泡后酯型儿茶素、非酯型儿茶素、游离氨基酸和咖啡因的浓度分别下降了28.82%、21.83%、28.86%和40.37%。我们的结果表明，冰岛古树茶茶汤中较高浓度的风味化合物出现在第四次至第七次冲泡之间。本研究为理解冰岛古树茶的冲泡特性提供了理论依据。
