中国茶叶加工Issue(3)：51-56,6.DOI:10.15905/j.zgcyjg.2095-0306.2025.03.07
福鼎白茶主要品质成分冷泡浸出规律研究
Study on the Extraction Patterns of Key Quality Components in Cold-brewed Fuding White Tea
摘要
Abstract
This study used Baihaoyinzhen and Baimudan as the research material to explore how cold-brewing time and temperature influence the extraction of water-soluble substances,tea polyphenols,free amino acids,caffeine,and other key quality components of white tea,along with a sensory evaluation of the tea infusions.The experimental results showed that at a tea-to-water ratio of 1∶50,Baihaoyinzhen achieved the highest score when cold-brewed at 4℃for 2 hours,while Baimudan exhibited the best flavor when cold-brewed at 4℃ for 1 hour.When Baihaoyinzhen and Baimudan were cold-brewed at 25℃ for 4 hours,their caffeine contents were 1.20％and 1.68％,respectively,both lower than those of the hot-brewed control group(1.49％and 2.31％).This indicates that caffeine extraction efficiency is reduced under low-temperature conditions,with the same pattern observed at 4℃.For Baimudan cold-brewed at 25℃ for 0.25～4 hours,the dissolution rate of free amino acids ranged from 19.71％to 64.96％,tea polyphenols from 4.97％to 40.27％,and caffeine from 14.62％to 40.07％.A similar trend was observed in Baihaoyinzhen,with free amino acids showing higher dissolution rates than tea polyphenols and caffeine under the same conditions.Notably,although the dissolution rate of non-ester catechins was lower than that of ester catechins,their relative dissolution rate was higher under cold-brewing conditions.These differences in dissolution characteristics explain why cold-brewed white tea presents a fresher,sweeter,and more mellow taste compared to traditional hot-brewed tea.关键词
冷泡白茶/感官审评/主要品质成分Key words
Cold-brewed Fuding white tea/Sensory evaluation/Main component contents分类
轻工纺织引用本文复制引用
宋东晓..福鼎白茶主要品质成分冷泡浸出规律研究[J].中国茶叶加工,2025,(3):51-56,6.基金项目
福建省市场监管局科技计划项目(FJMS2023059) （FJMS2023059）
