Abstract: In this study, our aim was to investigate the effect of water quality on the sensory characteristics and flavor components of tea infusion. Raw Pu-erh tea and 14 types of brewing water were selected. Through sensory evaluation and physicochemical analysis, it was found that the pH, electrical conductivity, total dissolved solids (TDS) content, and mineral composition of brewing water were the key factors determining the flavor variation of tea infusion. Water with a high TDS content tended to enhance the richness and smoothness of tea infusion. However, excess calcium and magnesium ions inhibited the dissolution of tea polyphenols. Near-neutral water (pH 6.5–7.5), on the other hand, was more conducive to the release of amino acids and aroma compounds, contributing to the formation of a fresh and delicate flavor profile. In addition, metasilicate ions, sodium, and potassium significantly affected the synergistic effects of flavor components by altering the extraction kinetics. This research provides data to support the establishment of a “raw Pu-erh tea-water compatibility” theory. It not only guides consumers in making informed choices regarding water selection for tea brewing, but also provides valuable references for establishing a standardized brewing system and regulating tea quality.

Key words: raw Pu-erh tea; brewing water; sensory quality; flavor components; physicochemical properties