An orthogonal experiment was applied to study the effect of extraction temperature, duration and ratio of tea to water on the quality of fresh green tea juice. The results showed that with rising of extracting temperature and extending of extracting duration, the extracted solids yield increased, the color of infusion turned to yellow and lightness of infusion decreased, and tea cream raised obviously. The optimum conditions of the extraction were as fallows: the ratio of tea to water 1:60, the temperature 50℃, and the extraction duration 10βmin.
ZHANG Ling-yun
,
LIANG Yue-rong
,
SUN Qi-fu
,
SUN Qing-lei
,
LU Jian-liang
. Study on the Extraction of Tea Juices from Fresh Green Tea Leaves[J]. Journal of Tea Science, 2003
, 23(1)
: 46
-50
.
DOI: 10.13305/j.cnki.jts.2003.01.010
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