초록 열기/닫기 버튼
Tasting and quality components of tea infusion are the important standard of tea quality. The chemicals of tea infusion influent the sanitarian function and quality, and also are key factors of products for consumers. The effects of brewing time and temperature on extractability of Keemun black tea were studied. The results showed that the contents of tea polyphenols, theaflavins, thearubigins and caffeine were obviously affected by temperature at 80℃, however, no significant effect on the other components. The results also showed that the TP/AA ratio content, suggested that 80℃ boiling water could brew best taste in Keemun black tea.
