Effect of infusion time and water temperature on water extracts and  sensory evaluation of green tea

SEO Junsun, GONG Shuying

Zhejiang University Tea Research Institute, Hnagzhou 310029, China

Abstract: Effect of infusion time and water temperature on  water extracts and  sensory evaluation of green tea was investigated using different types of green tea processed by different processing procedures using various tenderness tea shoots. The results showed that the extracting rate of soluble solids was influenced by the processing procedure, shape of tea, shoot tenderness, infusion tem and water temperature. The optimum  solids concentration for sensory evaluation was 4.5g/L.

Key words: Green tea, soluble extract, sensory evaluation, shape of tea, shoot tenderness, infusion time, water temperature 

茶汤浓度对绿茶水浸出物含量及感官审评的影响

徐准盾，龚淑英

浙江大学茶叶研究所，杭州 310029

摘　要：对用不同原料及不同加工方法加工的不同形状的绿茶进行浸泡和感官审评，结果发现，提取速率和茶汤浓度受到加工方法、茶叶形状、新梢嫩度、冲泡温度和时间等因素的影响，感官审评最适宜的浓度是4.5g/L。

关键词：绿茶；可溶性提取物；感官审评；茶叶形状；新梢嫩度；冲泡时间；水温