Using one-time brewing method, the dynamic changes of water extracts and major biochemical components in different types of Hunan dark teas were studied. The aroma, liquor color, taste and infused leaves were compared according to the Chinese national standard. The results show that the amino acids, polyphenols and total water extraction could be extracted effectively by the one-time brewing method (the ratio of tea to water was 1∶50, 8 min with 100℃ water), especially for the compact type of Hunan black tea. The tea soup is also acceptable for sensory evaluation. So here we provided a convenient method for brewing Hunan dark tea.
罗源，李适*，黄建安，肖力争，欧行畅，安慧敏
. Research on the Preparation of Tea Soup for Sensory Evaluation of Hunan Dark Tea[J]. Journal of Tea Science, 2019
, 39(3)
: 289
-296
.
DOI: 10.13305/j.cnki.jts.2019.03.006
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