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Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas

文献类型： 外文期刊

作者： Guo, Haowei 1 ; Pan, Yani 1 ; Li, Chunlin 2 ; Fu, Yi 3 ; Cao, Yanyan 1 ; Chu, Qiang 1 ; Chen, Ping 1 ;

作者机构： 1.Zhejiang Univ, Tea Res Inst, Coll Agr & Biotechnol, Hangzhou 310058, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, Hangzhou 310021, Peoples R China

3.Zhejiang Univ, Dept Cultural Heritage & Museol, Hangzhou 310028, Peoples R China

关键词： tea utensils; material; different tea; flavor characteristics

期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）

ISSN： 2223-7747

年卷期： 2024 年 13 卷 5 期

页码：

收录情况： SCI

摘要： The choice of tea utensils used for brewing significantly impacts the sensory and chemical attributes of tea. In order to assess the influence of various tea sets on the flavor and chemical composition of different tea varieties, a combination of sensory evaluation and high-performance liquid chromatography was employed. The results showed that the content of amino acids in the tea liquid brewed with tin tea utensils was relatively higher, which could exhibit freshness in taste, thus suitable for brewing green tea and white tea. The content of polyphenols, soluble carbohydrates, and water extract in the tea liquid brewed with a porcelain tea set was relatively higher; the sweetness and thickness of the tea liquid were increased, so it was more beneficial to brew black tea. The purple sand tea set was suitable for brewing oolong tea and dark tea, and could endow their respective quality characteristics. Ultimately, these research findings provide a scientific basis for the selection of tea utensils tailored to different types of tea.

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