Comparison of the main compounds in Fuding white tea infusions from various tea types
Junxian Pan, Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, China | Yulan Jiang, Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, China | Yangjun Lv, Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, China | Man Li, Qingdao Agricultural University, Qingdao, China | Shikang Zhang, Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, China | Jun Liu, Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, China | Yuejin Zhu, Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, China | Haihua Zhang, Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, China
The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white tea infusions brewed at different temperatures, and their contributions to taste were estimated by dose-over-threshold value. Infusion temperature had a distinct effect on the main components extracted, and 100℃ was found to be optimal for extracting catechins and caffeine. However, the effect of temperature on theanine, free amino acids, and water extracts varied with tea type. Bai Mu Dan and Shou Mei yielded a higher content of the major compounds than did Bai Hao Yin Zhen. Thus, infusion temperature had a large effect on extracting the main compounds, and the differences in content between the three white teas presumably reflected differences in the harvest time, processing method or leaf shape.
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Эту запись предоставил Korea Agricultural Science Digital Library