The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea

酿造 食品科学 风味 红茶 茶黄素 山茶 绿茶 化学 自来水 瓶装水 儿茶素 多酚 园艺 环境科学 抗氧化剂 生物 发酵 环境工程 生物化学
作者
Melanie Franks,Peter Lawrence,Alireza Abbaspourrad,Robin Dando
出处
期刊:Nutrients [Multidisciplinary Digital Publishing Institute]
卷期号:11 (1): 80-80 被引量:43
标识
DOI:10.3390/nu11010080
摘要

Tea is made from the processed leaves of the Camellia sinensis plant, which is a tropical and subtropical evergreen plant native to Asia. Behind water, tea is the most consumed beverage in the world. Factors that affect tea brewing include brewing temperature, vessel, and time, water-to-leaf ratio, and, in some reports, the composition of the water used. In this project, we tested if the water used to brew tea was sufficient to influence perceived flavor to the everyday tea drinker. Black and green tea were brewed with bottled, tap, and deionized water, with brewing temperature, vessel, time, and the water-to-leaf ratio matched. The samples were analyzed with a human consumer sensory panel, as well as instrumentally for color, turbidity, and Epigallocatechin Gallate (EGCG) content. Results showed that the type of water used to brew tea drastically affected sensory properties of green tea (and mildly also for black tea), which was likely driven by a much greater degree of extraction of bitter catechins in teas brewed with more purified bottled or deionized water. For the everyday tea drinker who drinks green tea for health, the capability to double the EGCG content in tea by simply brewing with bottled or deionized water represents a clear advantage. Conversely, those drinking tea for flavor may benefit from instead brewing tea with tap water.
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