초록 열기/닫기 버튼
Several previous works showed that the brewing temperature, time, ratio of tea and water had significant effects on the quality of different tea infusions. The appropriate tea brewing condition is vital for a cup of delicious tea. In China, the tea brewing container is also thought to be important for tea brewing. However, there are few works on the effect of tea brewing containers of different materials on tea infusions. In this work, Tieguanyin and Pu’er tea infusions were prepared with tea cups of glass, white porcelain, and purple clay, the effect of different container materials on the taste and quality components of Tieguanyin and Pu’er tea were studied. The tea cups made of glass, white porcelain, and purple clay in same style were used for brewing Tieguanyin and Pu’er tea to obtain different treated tea infusions. The main components such as tea polyphenols, amino acids, total sugars, water extracts, theabrownins, and caffeine in different treated tea infusions were analyzed. All tea infusions were carried out in sensory tests. Among three different cups, the cup made of purple clay had a higher ability in keeping temperature. The content of tea polyphenols and caffeine of Tieguanyin and Pu’er tea were significantly high infused with the purple clay cup. The amino acids and catechins in Tieguanyin, theabrownins in Pu’er tea, are positively associated with the heat property of tea cups. Tieguanyin tea brewing with glass cup and Pu’er tea brewing with purple clay cup are much more welcomed by panelists. In the present work, Tieguanyin tea prepared with glass cups and Pu’er tea prepared with purple clay cup are suggested for a better taste tea infusion.
