| 茶汤浓度对绿茶水浸出物含量及其感官审评的影响 |
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| 引用本文： | 徐准盾,龚淑英.茶汤浓度对绿茶水浸出物含量及其感官审评的影响[J].茶叶,2005,31(3):166-169. |
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| 作者姓名： | 徐准盾 龚淑英 |
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| 作者单位： | 浙江大学茶学系,杭州,310029;浙江大学茶学系,杭州,310029 |
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| 摘 要： | 本文对采用不同的加工方法和嫩度所加工出来的且其外形有较大差异的绿茶进行不同冲泡方法试验，测定其水浸出物的浸出速度和浸出总量，以及水浸出物含量对感官品质审评的影响。结果表明：茶水浸出物的浸出速度和总量与茶叶的加工方法、嫩度、造型及冲泡时间、冲泡温度有关。感官审评时感觉茶汤最为适宜的浓度在0．45g／ml左右。
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| 关 键 词： | 绿茶 水浸出物 感官审评 冲泡时间与温度 造型 嫩度 |
| 文章编号： | 0577-8921（2005）03-166-04 |
| 收稿时间： | 2005-01-07 |
| 修稿时间： | 2005-06-20 |
Effects of infusing time and water temperature on the water extracts and the sensory evaluation of green tea |
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| SEO Junsun,GONG Shuying.Effects of infusing time and water temperature on the water extracts and the sensory evaluation of green tea[J].Journal of Tea,2005,31(3):166-169. |
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| Authors: | SEO Junsun GONG Shuying |
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| Abstract: | Comparative tests on different type green teas processed by different processing procedures and with different tenderness materials. Extracting speed, total extracts and sensory quality were compared. Results showed that extracting speed and total extracts of teas are relation to the processing procedures ,tea shape ,tenderness,infusing time and water temperature. The best thickness of tea liquor is about 0.45g water-extracted per 100ml water when we taste. |
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| Keywords: | Green tea Water Extracts Sensory evaluation Tea shape Tenderness infusing time and water temperature |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
