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Journal of Tea Science ›› 2024, Vol. 44 ›› Issue (1): 133-148.doi: 10.13305/j.cnki.jts.2024.01.012

• Research Paper • Previous Articles     Next Articles

Establishment of Lu'an Guapian Green Tea Brewing Control Chart

ZHAO Xiaoyi1,2, CHEN Aini1, JIANG Qing1,2, ZHAO Lei1,2, QIU Tong1,2, FANG Wanxin1, LIANG Chuyun1, SHARIPOVA Alina1,2, DAI Qianying1,2,*   

  1. 1. School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China;
    2. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
  • Received:2023-09-20 Revised:2023-12-14 Online:2024-02-25 Published:2024-03-13

Abstract: The Coffee Brewing Control Chart is widely used in the coffee industry. According to the evaluation indices of coffee, this study applied extraction yield (EY) and total dissolved solids (TDS), which represent flavor balance and strength respectively, as quality indices to evaluate Lu'an Guapian green tea (LAGP) infusion. The optimum range of EY and TDS which yielded the maximum consumer acceptance were estimated by survival analysis. EY ranged from 2.53% to 4.57%, and TDS ranged from 0.14% to 0.28%. The LAGP Brewing Control Chart was established regarding the optimum range as the “ideal” zone. The chart was verified by both consumers and experts. This study indicates that when tea to water ratios (g∶mL) ranged from 1∶30 to 1∶15, brewing temperature ranged from 85 ℃ to 100 ℃, regulating brewing time of the first, second and third infusion less than 33 s, 15 s and 13 s, respectively, the ideal infusion can be gained. The study scientifically provided theory basis for guiding green tea brewing like LAGP.

Key words: Lu'an Guapian green tea, quality indices, survival analysis, brewing control chart, brewing parameters

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