Abstract
AbstractOolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chemical composition, infusion colour and sensory quality in different brewing intervals. The results showed that Zhengyan tea (A3) had the best quality of steeping among the chosen tea. It could be brewed up to 10 cuppages with 80% sensory score. The chemical composition and tea infusion colour strength were higher in Zhengyan tea. Though, 70% caffeine leached within first three steeping. The Forest regression model revealed that the suitable brewing time ranges between 4 and 10 in the chosen Dahongpao tea variety. This study provides a scientific method and suitable steeping times for the drinking of different Dahongpao tea through dynamic analysis of quantity of chemical composition, infusion colour strength and sensory quality.
Funder
Earmarked Fund for Modern Agro-industry Technology Research System
Publisher
Springer Science and Business Media LLC
Reference29 articles.
1. Sen, M. Study on Hypoglycemic Effect of Dahongpao. Tea. Medicinal Plant 1, 52–53,56 (2010).
2. Lin, C.-C. & Chen, Y.-C. Optimization of the Brewing Combination of Oolong Tea by Subjective Rating. International Journal of Agriculture Innovations Research 3, 1627–1630 (2015).
3. Lantano, C., Rinaldi, M., Cavazza, A., Barbanti, D. & Corradini, C. Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions. Joural of Food Science and Technology 52, 8276–8283 (2015).
4. Lin, S., Yang, J., Hsieh, Y., Liu, E. & Mau, J. Effect of Different Brewing Methods on Quality of Green Tea. Journal of Food Processing and Preservation 38, 1234–1243 (2014).
5. Yu, P., Yeo, A. S., Low, M. Y. & Zhou, W. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile. Food Chem 155, 9–16, https://doi.org/10.1016/j.foodchem.2014.01.046 (2014).