沖泡用水對不同茶類茶湯品質(zhì)的影響

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中圖分類號：TS272.5；TS275.2 文獻標識碼：A 文章編號：1000－3150（2025）07-49-8

Influence of Brewing Water on the Quality of Tea Soup of Different Tea Types

ZHANG Tianfang，F(xiàn)ANSuhang，CHENJing，LINMao，CHENMingji， CAO Zufei， YANG Sixuan，WANG Baijuan，LIU Xiaohui College of Tea Science， Yunnan Agricultural University， Kunming 650201， China

Abstract：To investigate the influenceof different brewing wateron the qualityof tea soup，this paper studiedtheinfluence of7diffrent types of brewing water on the soupqualityof5 types of tea，such as green tea，black tea， white tea，Oolong teaandPu-erh ripe tea.Through sensory evaluation，color diference analysis，biochemicalcompositionandaromadetection，it was found thatthepHof water qualityhad significant influence onthecolorof tea， the tea soup brewed with alkaline water has lower brightnessand higher yellowness，but had litle influence on the contents of biochemical components such as tea polyphenols，cafeine and free amino acids.Pure water has a good compatibility with the five types of tea，and there are some differences in thecontents of the extracted components inthe tea soups due to diffrent types of tea.Tap water has the greatest impacton the qualityof tea among the seven water samples selected due to its hardnession content and many other factors.It has poor compatibility with all teas，so it is not recommended to be used as tea water.

Keywords： brew， water quality， tea soup，biochemical components，aroma

水是茶的載體，泡茶用水的品質(zhì)優(yōu)劣，直接影響了茶湯的色香味。（剩余7226字）