Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing
文献类型： 外文期刊
作者： Peng, Chunju 1 ; Zhao, Yuxin 3 ; Zhang, Sifeng 3 ; Tang, Yan 1 ; Jiang, Li 4 ; Liu, Shujing 3 ; Liu, Benying 5 ; Wang, Yuhua 2 ; Li, Xinghui 2 ; Zeng, Guanghui 1 ;
作者机构： 1.Wenzhou Acad Agr Sci, Wenzhou Key Lab Early Sprouting Tea Breeding, Wenzhou 325006, Peoples R China
2.Cangnan Ind Res Inst Modern Agr, Wenzhou 325800, Peoples R China
3.Nanjing Agr Univ, Tea Res Inst, Nanjing 210095, Peoples R China
4.Jinhua Acad Agr Sci, Jinhua 321017, Peoples R China
5.Yunnan Acad Agr Sci, Yunnan Prov Key Lab Tea Sci, Kunming 650205, Peoples R China
关键词： Bingdao ancient tree tea; brewing times; sensory quality; chemical quality; infusion color
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 14 期
页码：
收录情况： SCI
摘要： Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable throughout the brewing process. Sensory evaluation indicated that BATT exhibited optimal sensory quality between the third and seventh infusions. While the leaching of polyphenols showed minimal variation across brews, the concentrations of ester-catechins, non-ester catechins, free amino acids, and caffeine after the seventh brewing decreased by 28.82%, 21.83%, 28.86%, and 40.37%, respectively. Our results indicated that higher concentrations of flavor compounds in the BATT infusion appeared between the fourth and seventh brews. This study provides a theoretical basis for understanding the brewing characteristics of BATT.
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