Abstract:

One-factor-at-a-time and orthogonal array design were employed to optimize water temperature, infusion time
and tea type ( pan fried green, roasted green or green leaves) for γ-aminobutyric acid instant tea based on total solid yield,
the contents of tea polyphenols and γ-aminobutyric acid in tea infusion, color parameters L, a and b, turbidity and sensory
quality (color, aroma and taste). Data analysis with SPSS 13.0 software showed that the optimal infusion conditions for
γ-aminobutyric acid instant tea were 20 min infusion of roasted green tea with 60 ℃ water.

Key words: &gamma, -aminobutyric acid instant tea；infusion；orthogonal array design