中国茶叶加工Issue(3)：13-18,6.DOI:10.15905/j.zgcyjg.2095-0306.2025.03.02
不同水质对陕西茯砖茶茶汤品质及氟溶出量的影响
Influence of Water Quality on the Quality and Fluoride Dissolution of Shaanxi Fuzhuan Tea
金阳 1苏宇豪 2邹新武 3张俊 3杜颖颖3
作者信息
- 1. 中华全国供销合作总社杭州茶叶研究所,浙江 杭州 310016
- 2. 浙江农林大学,浙江 杭州 311300
- 3. 中华全国供销合作总社杭州茶叶研究所,浙江 杭州 310016||国家茶叶质量检验检测中心,浙江 杭州 310016
- 折叠
摘要
Abstract
This study examines how water quality affects the sensory attributes and fluoride dissolution of Shaanxi Fuzhuan tea.Using seven different water samples,the physicochemical properties of the water,along with the sensory quality,chemical composition,and fluoride dissolution of the brewed tea,were tested and analyzed for correlation.The results showed significant differences in the physicochemical properties of different water types,which had a significant impact on the sensory quality of Fuzhuan tea.Fuzhuan tea brewed with mineral water had the best quality,with a strong and pure aroma,a mellow and smooth taste,and a distinct golden flower aroma.Significant differences were found in the chemical composition and fluoride dissolution of tea brewed with different water types.The total polyphenol extraction was strongly negatively correlated with conductivity,while total fluoride dissolution was strongly positively correlated with conductivity.Based on comprehensive sensory evaluation and fluoride safety considerations,it is better to use mineral water with weak alkalinity,low conductivity,and low metal ion content to brew Shaanxi Fuzhuan tea.关键词
水质/陕西茯砖茶/感官品质/理化成分/氟Key words
Water quality/Shaanxi Fuzhuan tea/Sensory quality/Physical and chemical composition/Fluorine分类
轻工纺织引用本文复制引用
金阳,苏宇豪,邹新武,张俊,杜颖颖..不同水质对陕西茯砖茶茶汤品质及氟溶出量的影响[J].中国茶叶加工,2025,(3):13-18,6.
