毛磊红，田霄艳，云春艳

（上海康识食品科技有限公司，上海 201103）

摘要：目的：研究不同水质对不同茶叶冲泡效果，寻找最适泡茶用水。方法：对五种水样进行水质分析，选取典型中国六大茶类的六种茶叶，分别进行不同水质冲泡，对茶汤汤色、香气和滋味感官进行评价，将水质与感官进行相关性分析。结果：离子含量等水质特性与茶汤的品质存在较为显著的相关性，纯净水和矿物质水冲泡六大茶类均较适宜，在冲泡不发酵或轻发酵茶时更能突出茶叶的鲜感、清爽感和醇爽感；而不同矿泉水在冲泡后发酵或全发酵茶时更能突出茶叶品质的醇厚感与柔和感，不同茶类具有其合适用水。研究结果可以为不同水质冲泡不同茶叶提供参考。

关键词：水质；茶叶；汤色；香气；滋味

Study on the Adaptability of Tea Brewing with Different Types of Water

MAO Lei-hong，TIAN Xiao-yan，YUN Chun-yan

（Shanghai Kangshi Food Technology Co.，Ltd，Shanghai 201103，China）

Abstract: Purpose：To study the brewing effect of different water quality on different teas，then to find the mostsuitable water for brewing tea. Methods： Five water samples were analyzed for water quality， and six teasrepresentative of the six major types of Chinese tea were selected for brewing with different water quality. The teasoup color，aroma，and taste were evaluated，and the correlation between water quality and sensory was analyzed.Results：The water quality characteristics such as ion content were significantly correlated with the quality of the teasoup. Pure water and mineral water were suitable for brewing all six types of tea，and when brewing unfermented orlightly fermented tea，they can highlight the umami，cool feeling and refreshing feeling of the tea. However，different mineral waters can highlight the rich and soft feeling of the tea quality when brewing fermented or fullyfermented tea. Different tea varieties have their own suitable water for brewing. The research results can provide areference for brewing different teas with different water quality.

Key words: water quality；tea；soup color；aroma；taste

中图分类号：TS27                                 文献标志码：A                                    文章编号：1007-7871（2024）03-0019-06

2024，Vol.27，No.3