Comparative analysis of sensory evaluation methods of Qingzhuan tea

Abstract

Abstract: Taking the representative Hubei Qingzhuan tea as the research object, the influence of different brewing conditions on the sensory quality and the extraction rate of the main quality components of Qingzhuan tea was analyzed, and the sensory quality and chemical components of the tea soup obtained by the Chinese national standard brewing method were compared. The results showed that for the pressed Qingzhuan tea, the sensory quality of the brewing method was significantly better than that of the Chinese national standard, mainly due to the extraction rate of the main quality components such as water extract, tea polyphenols, amino acids, soluble sugar and tea pigments in the brewed tea soup was much higher. Judging from the sensory quality and the leaching rate of main quality components, the immersion tea brewing method was used to prepare Qingzhuan tea soup under the conditions of 1:80 tea-water ratio, 2 minutes of tea brewing, and 2-4 minutes of standing, with moderate concentration and relatively comprehensive endoplasmic quality. Further correlation study found that the correlation coefficient between soluble sugar, theabrownin, water extract and taste quality was higher. The results of this study provide a reference for the objective evaluation of sensory quality of Qingzhuan tea and other types of pressed tea.

Key words: Qingzhuan tea, sensory evaluation, compressed tea, aqueous extract

CLC Number:

TS272

Lin Feng. Comparative analysis of sensory evaluation methods of Qingzhuan tea[J]. FOOD SCIENCE, 0, (): 0-0.

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