Position: Home > Articles > The Feasibility of Brewing Xihu Longjing Tea with Room Temperature Water
Food and Nutrition in China
2016,22
(11)
37-41
常温水在西湖龙井冲泡中应用可行性的研究
作 者：
朱海;侯彩云
单 位：
中国农业大学食品科学与营养工程学院
关键词：
常温冲泡;常温淋洗;浸出规律;西湖龙井
摘 要：
目的:探讨常温水淋洗和冲泡西湖龙井的可行性。方法:通过不同冲泡温度和冲泡时间淋洗和冲泡茶样,根据茶汤中主要呈味物质(茶多酚、氨基酸、咖啡碱和抗坏血酸)的浸出量,来量化判断常温淋洗和常温冲泡的可行性。结果:利用100℃或80℃水淋洗5s,茶汤中呈味物质的浸出率即可达到10%以上,不宜作为淋洗水被弃去不饮;利用常温水淋洗同样的时间,茶汤中茶多酚、咖啡碱的浸出率仅为0.72%和2.19%,不足100℃条件下的1/10,虽有少量呈味物质溶出,但因对茶叶兼有润洗和醒茶的作用,建议采用。常温水冲泡4min,茶汤中的酚氨比为0.90,明显低于100℃、80℃的2.15、2.13,饮用效果好,但因呈味物质的浓度过低,未能呈现出龙井茶应有的色、香、味、形特质,不建议采用;常温冲泡60min,呈味物质浓度与100℃和80℃冲泡4min条件下相当,而酚氨比具有明显优势,建议远足旅行等人士选用。结论:常温水淋洗5s为宜,常温冲泡60min为佳。
译 名：
The Feasibility of Brewing Xihu Longjing Tea with Room Temperature Water
作 者：
ZHU Hai;HOU Cai-yun;College of Food Science and Nutritional Engineering,China Agricultural University;Beijing Laboratory for Food Quality and Safety;Beijing Advanced Innovation Center for Food Nutrition and Human Health;
关键词：
room temperature brew at;;wash at room temperature;;infusing rule;;Xihu Longjing tea
摘 要：
【Objective】The feasibility of washing and brewing Xihu Longjing tea with room temperature water was studied. 【Method】The feasibility of washing and brewing Xihu Longjing tea with room temperature water was studied by contrasting the infusing rules of taste components including tea polyphenols,amino acids,caffeine and ascorbic acid under different brewing temperature and brewing time.【Result】The extracting rate of taste components in Xihu Longjing tea washed for 5 seconds with 100℃ or 80℃ was beyond 10%,so the washing water at the above temperature should not be poured out. However,the extracting rate of TP and caffeine in Xihu Longjing tea washed for 5 seconds with room temperature was merely 0. 72% and 2. 19%,less than 1 /10 under the 100℃ condition. Although washing Xihu Longjing tea led to a little dissolution of taste components,while it was useful for cleaning and waking up the tea,so it was recommended to wash for 5 seconds with room temperature water. The TP / AA in Xihu Longjing tea brewed 4 min with room temperature water was 0. 9,which was obviously lower than brewed with 100℃ and 80℃ water. The taste of tea brewed with room temperature was more fresh and mellow,but the concentration of taste components was too low,and failed to infuse the material which present its color,scent,taste and shape,so it was not recommended to brew 4 min with room temperature water. The concentration of taste components in tea liquor which brewed 60 min with room temperature was almost equal to the concentration of taste components in tea liquor which brewed 4 min with 100℃and 80℃,so it was recommended for the travelling man because its TP / AA had obvious advantage. 【Conclusion】The suggested brewing time for Xihu Longjing tea with room temperature was 60 min,and the suggested washing time was 5s.
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