The change of the liquor color, main biochemical composition and sensory quality of green tea beverages during storage was studied. Results showed that tea liquor color brightness decreased, liquor color deepened, the total catechins decreased during the storage. The change of the liquor color, the total catechins and sensory quality of green tea beverages made by distilled water and pure water was far less than that made by soft water, mineral water and tap water. Green tea beverages made by distilled water had a lighter color, but astringent and less refreshing. Purified water and soft water were suitable for tea production and processing.
Key words
biochemical composition /
green tea beverages /
sensory quality /
water quality
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