刘 红，张 明*，姜明洪，祁润岳
（青岛崂山矿泉水有限公司，山东 青岛 266101）
摘 要：“冷泡茶”概念出于台湾，即该茶可直接通过常温水进行冲泡，其茶汁内容物和感官品质与在相同条件下用沸水冲饮时相差无几。目前国内对“冷泡茶”的报道集中在速溶茶的溶解特性方面，而对茶叶的冲泡时间、茶水比、冲泡次数研究较少。本文就冲泡时间、茶水比和冲泡次数对红茶、绿茶、乌龙茶感官品质的影响进行探索研究。冲泡时间0.5、1.0、1.5、2.0、3.0h，冲泡茶水比3∶300、4∶300、5∶300、6∶300，冲泡次数：1、2、3 次，分别进行感官审评评分。通过实验得知：红茶的茶水比为5∶300～6∶300，冲泡时间1.5～2.0h，其感官品质最好；绿茶的茶水比为4∶300～5∶300，冲泡时间1.0～1.5h，其感官品质最好；乌龙茶的茶水比为5∶300～6∶300，冲泡时间1.5～2.0h，其感官品质最好。并且红茶、绿茶、乌龙茶的冲泡次数最多2 次，多于两次，基本无茶味。
关键词：红茶；绿茶；乌龙茶；冲泡时间；茶水比；冲泡次数；感官品质
Effect on Sensory Quality with Brewing Method in Black Tea, Green Tea and Oolong Tea
LIU Hong1，ZHANG Ming*，JIANG Ming-hong，QI Run-yue
（Qingdao Laoshan Mineral Water Co.，Ltd.，Tsingtao 266101，China）
Abstract: The concept of “cold tea”is originated from Taiwan. It refers to tea directly brewed by cold water or ice water.The contents and sensory quality are the same with the tea brewed with boiling water. At present，“cold tea”reports aremore focusing on the solution properties of instant tea. Research reports about the brewing time of tea，ratio of tea andwater and brewing times are less. The effects of brewing time of tea，ratio of tea and water and brewing times onsensory quality in black tea，green tea and oolong tea were researched. Brewing time is 0.5，1.0，1.5，2.0，and 3.0h. Ratioof tea and water is 3∶300，4∶300，5∶300，and 6∶300. Brewing times is 1 times，2 times，3 times. Sensory wasevaluated respectively. Through the above experiments，the best sensory quality of black tea is 5∶300～6∶300，1.5～2.0h；the best sensory quality of green tea is 4∶300～5∶300，1.0～1.5h；the best sensory quality of oolong tea is 5∶300～6∶300，1.5h～2.0h. And the brewing times of black tea，green tea and oolong tea are more than two times.
Key words: black tea；green tea；oolong tea；brewing time；ratio of tea and water；brewing times；sensory quality
（2016年第19卷第6期）