摘要
本文对采用不同的加工方法和嫩度所加工出来的且其外形有较大差异的绿茶进行不同冲泡方法试验,测定其水浸出物的浸出速度和浸出总量,以及水浸出物含量对感官品质审评的影响。结果表明:茶水浸出物的浸出速度和总量与茶叶的加工方法、嫩度、造型及冲泡时间、冲泡温度有关。感官审评时感觉茶汤最为适宜的浓度在0.45g/ml左右。
Comparative tests on different type green teas processed by different processing procedures and with different tenderness materials. Extracting speed, total extracts and sensory quality were compared. Results showed that extracting speed and total extracts of teas are relation to the processing procedures ,tea shape ,tenderness,infusing time and water temperature. The best thickness of tea liquor is about 0.45g water-extracted per 100ml water when we taste.
出处
《茶叶》
2005年第3期166-169,共4页
Journal of Tea
关键词
绿茶
水浸出物
感官审评
冲泡时间与温度
造型
嫩度
Green tea
Water Extracts
Sensory evaluation
Tea shape
Tenderness
infusing time and water temperature
