Effect of Brewing Conditions on Taste Components of Keemun Black Tea

• 발행기관: 한국차학회
• 저자명: Eunhye Kim Haibo Pan1 Xiao Mao1 Guangwei Wang Yuanyuan WU Youying Tu
• 간행물 정보: 『한국차학회지』특별호, 182~184쪽, 전체 3쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.04.01

영문 초록

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.

목차

Introduction

Materials and Methods

Conclusion

Acknowledgement

References

키워드

kinetics taste component Keemun black tea