茶叶通讯2025，Vol.52Issue(1)：78-84,7.DOI:10.20178/j.cnki.ISSN1009-525X.2025.01.011
云南建水紫陶茶具对普洱茶茶汤品质的影响
Effect of Jianshui Purple-pottery Tea Sets on the Quality of Pu-erh Tea Soup
摘要
Abstract
To explore the impact of Yunnan Jianshui purple pottery tea sets on the quality of Pu'er tea soup,purple pottery red clay and white clay covered bowls,flat round pots,and tall straight pots were selected to brew Pu'er tea under the same water temperature,tea-to-water ratio,and time.Sensory evaluation and determination of water extract,tea polyphenols,caffeine,amino acids,and total sugars in the tea soup were conducted respectively.The results showed that the differences in the composition of the tea soup between raw and ripe Pu'er tea brewed with different Jianshui purple pottery tea sets were similar,and the sensory evaluation results were identical.The content of water extract,tea polyphenols,and caffeine of the white clay group was significantly higher than that of the red clay group(p<0.05);The water extract content of the lid bowl was the lowest,while the water extract content of the tall straight pot was the highest..All tea soups had certain differences in sensory quality,among which the red clay flat round pot had the highest comprehensive score.Both the clay and vessel type of Jianshui purple pottery tea sets affect the quality of Pu'er tea soup,with the clay having a greater impact on the tea soup quality than vessel type.关键词
茶具/紫陶/普洱茶/茶叶品质Key words
Tea sets/Purple-pottery/Pu-erh tea/Tea quality分类
轻工纺织引用本文复制引用
付子祎,方欣,熊燕,熊思燕,邓秀娟,苏丹,周红杰,李亚莉..云南建水紫陶茶具对普洱茶茶汤品质的影响[J].茶叶通讯,2025,52(1):78-84,7.基金项目
云南农业大学2023年本科教育教学改革研究项目(YNAUJG2023042),2023年云南农业大学第三批黄大年式教学团队 （YNAUJG2023042）
