中国茶叶2026，Vol.48Issue(6)：60-70,11.
冲泡条件对六大茶类茶汤滋味品质和理化性质的影响
The Effect of Brewing Conditions on the Taste Quality and Physicochemical Properties of Six Major Types of Tea
摘要
Abstract
The aim of this study was to investigate the effects of brewing conditions(tea-to-water ratio,temperature and time)on the taste quality and physicochemical properties of China's six major types of tea,and to provide rec-ommended brewing parameters for scientific tea consumption.Representative tea samples from the six major types of tea were selected as the study subjects.A three-factor,three-level orthogonal experimental design was employed,with a three-infusion method used to simulate daily brewing practices.Sensory evaluations and physicochemical analysis were conducted.The six major types of tea can be divided into three main types based on their characteris-tics:unfermented,semi-fermented and fully fermented.Within the parameters of this study,the overall quality of all tea types was generally affected by brewing conditions in a consistent manner:taste quality decreased with each subsequent infusion,the contents of tea polyphenols,free amino acids,and caffeine increased with higher tea dos-age,higher temperature,and longer steeping time.Among these,unfermented teas,due to their high contents of cat-echin monomers and poor thermal stability,were significantly more affected by brewing temperature and time com-pared to other tea types.A medium temperature(85℃)combined with a shorter steeping time(70～80 s)was more suitable.Under this brewing condition combination,the contents of tea polyphenols,free amino acids,and caffeine in the tea infusion achieved a delicate balance,resulting in optimal taste quality.By integrating sensory and physico-chemical data,the study summarized recommended brewing conditions for different tea types.For unfermented tea,the recommendations are a tea-to-water ratio of 1∶40～1∶60,a brewing temperature of 85℃,and a first infusion time of 70～80 s.For semi-fermented teas,the recommendations are a tea-to-water ratio of 1∶30～1∶40,a tem-perature of 95～100℃,and a time of 90～100 s.For fully fermented teas,the recommendations are a tea-to-water ratio of 1∶40,a temperature of 95～100℃,and a time of 70 s.关键词
冲泡条件/冲泡温度/茶水比/冲泡时间/滋味品质/理化性质Key words
brewing conditions/brewing temperature/tea-to-water ratio/steeping time/taste quality/physicochemi-cal properties分类
轻工纺织引用本文复制引用
刘昱君,汪芳,陈建新,何杨,毛勇,许勇泉,曹青青..冲泡条件对六大茶类茶汤滋味品质和理化性质的影响[J].中国茶叶,2026,48(6):60-70,11.基金项目
国家自然科学基金区域创新发展联合基金(U24A201411)、中国博士后科学基金(2024M763604) （U24A201411）
