不同火功武夷岩茶生化成分浸泡规律
Brewing Conditions on the Extraction Rate of Biochemical Component in Different Baking Wuyi Rock Teas
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摘要: 为探讨不同火功武夷岩茶生化成分浸泡规律,以同一武夷水仙毛茶精制而成的轻火茶、中火茶、足火茶为研究对象,考察浸泡温度、浸泡时间、浸泡次数、浸泡茶水比对各火功岩茶生化成分浸出的影响,并进行方差分析。结果表明:烘焙对武夷岩茶生化成分产生较大影响,无论是同火功武夷岩茶在不同浸泡条件下内含物浸出,还是不同火功武夷岩茶在相同浸泡条件下内含物浸出,均存在较大差异。随着浸泡温度从60℃升高到100℃不同火功武夷岩茶内含物浸出率均提高,但不同火功茶间差异缩小;浸泡1~3 min各火功茶样内含物浸出率可达60%~90%;三次冲泡后各火功武夷岩茶除游离氨基酸外,其余生化成分已基本浸出;不同茶水比条件下各火功武夷岩茶除茶多酚外,其余各成分变化幅度不足20%。Abstract: Different baking Wuyi Rock teas were prepared by baking shuixian oolong tea. To reveal the different leaching rate of biochemical components in tea was studied under different brewing conditions,and the results were analyzed by the variance analysis. The results showed that the baking treatment had a great influence on the biochemical components of Wuyi Rock tea. There were differences in the leaching of the biochemical components under the same brewing conditions for the tea by the same baking treatment,and the case was also true for the tea by the different baking treatment under the same brewing conditions. With the increase of the brewing temperature from 60℃ to 100℃,the leaching rate of the different baking Wuyi Rock tea increased,but the difference between different braking Wuyi Rock tea reduced. The leaching rate could reach 60%~90% for each baking Wuyi Rock tea by brewing treatment for 1~3 min. All biochemical components of different baking Wuyi Rock teas were efficient leaching after three times brewing,except free amio acids. Under the condition of different ratio between tea and water,the variation of each component was less than 20%,except polyphenols.