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陆羽煎茶法茶汤的模拟及品质分析
张宪林,凌丹,童正祥,戴前颖
0
(安徽农业大学茶与食品科技学院,合肥 230036;湖北天门市陆羽研究会,天门 431700)
摘要:
历史上有诸多茶叶的饮用方式,茶圣陆羽将茶叶磨末,采用不同水温(即“一沸”、“二沸”、“三沸”)冲泡茶叶,并添加盐来调节口感,形成了独具特色的陆羽式煎茶法。通过现代科学试验以及博物院的器具,模拟陆羽式煎茶法对顾渚紫笋茶进行冲泡制备茶汤,并以现代玻璃杯泡法的茶汤为对照,分析煎茶法茶汤的品质。结果表明 “三沸”的温度分别为75 ~ 86℃、86 ~ 94℃和94℃以上。“一沸”时加盐调和,按照每600 mL水、6 g茶的煎茶法茶汤中,投入1.2 g盐可获得协调适口的茶汤滋味,该茶汤的水浸出物含量显著高于玻璃杯泡法,但游离氨基酸、可溶性糖、儿茶素等呈味物质含量低于玻璃杯泡法的茶汤。
关键词:  陆羽煎茶法  茶叶质量;感官评定;冲泡;玻璃杯泡法
DOI:10.13610/j.cnki.1672-352x.20220106.015
基金项目:国家自然科学基金(31772057)资助。
Simulation and quality analysis of tea infusion prepared by Luyu’s sencha method
ZHANG Xianlin,LING Dan,TONG Zhengxiang,DAI Qianying
(School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036;Luyu Research Society of Tianmen City in Hubei Province, Tianmen 431700)
Abstract:
Luyu- fried tea is a special style to prepare tea infusion in Tang dynasty, in which tea powder was boiled with water at different temperature, and salt was added to tea infusion. In this study, we tried to reappear the ancient method by modern scientific apparatus and demonstrate the brewing conditions. The results showed the temperature of named “Yifei”, “Erfei” and “Sanfei” by Luyu were 75 - 86 ℃,86 - 94 ℃ and over 94 ℃, respectively. When the water temperature was at 75 - 86 ℃, adding 1.2 g salt to 600 mL infusion with 6 g tea power, the water extract content obtained by this way was higher than that in current style boiled by glass cup, but their free amino acids, soluble sugar, as well as catechinic acid were lower.
Key words:  Luyu-fried tea  tea quality  sensory evaluation  infusion  boiled by glass cup

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