As three representative Congou black teas in China, Keemun Congou, Chuanhong Congou, and Dianhong Congou black tea still rely on personal experience in their brewing process, and there is no scientific guidance for brewing. This study focused on Keemun Congou black tea as the experimental subject, with extraction yield (EY) and total dissolved solids (TDS) as indicators of tea infusion quality, survival analysis was used to determine consumers’ acceptance of the optimal flavor balance and concentration of tea infusion. A brewing control chart of Keemun Congou black tea was established and the ideal profile method (IPM) was selected to test its application on Chuanhong Congou and Dianhong Congou black teas. The survival analysis identifies the optimal EY as 3.46% to 5.68%, the optimal TDS as 0.14% to 0.29%, and the optimal tea-to-water ratio (g∶mL) as 1∶20 to 1∶30, based on which a nine-grid Keemun Congou brewing control chart was established. Through evaluator validation via the IPM, it was found that for Chuanhong Congou, most of three infusions fell within the 50% core ideal zone, indicating good overall applicability. In contrast, first brew of Dianhong Congou black tea infusion was outside the 20% acceptability threshold, reflecting lower evaluator acceptance and poorer applicability. This study indicated that the brewing control chart established based on small-leaf Congou black tea can effectively guide the brewing of ideal tea soup for medium and small-leaf Congou black tea, but its applicability to large-leaf Congou black tea still needs to be improved.
ZHANG Ziqi
,
QIU Tong
,
ZHAO Xiaoyi
,
WANG Shuo
,
XU Jin
,
XU Qidi
,
ZHANG Ru
,
Sharipova Alina
,
DAI Qianying
. The Establishment and Application of Congou Black Tea Brewing Control Chart Based on Survival Analysis and Ideal Profile Method[J]. Journal of Tea Science, 2026
, 46(1)
: 151
-161
.
DOI: 0.13305/j.cnki.jts.2026.01.008
[1] 刘学艳, 吴成远, 徐婷, 等. 不同品种工夫红茶挥发性物质研究[J]. 中国茶叶, 2025, 47(4): 62-67.
Liu X Y, Wu C Y, Xu T, et al.Study on volatile substances of different varieties of congou black tea[J]. China Tea, 2025, 47(4): 62-67.
[2] 阮舒铃, 杨梓煜, 周子维. 花果香型工夫红茶工艺与品质研究进展[J]. 食品安全质量检测学报, 2024, 15(13): 248-257.
Ruan S L, Yang Z Y, Zhou Z W.Research advance on processing craft and quality flowery-fruity flavour Congou black tea[J]. Journal of Food Safety and Quality, 2024, 15(13): 248-257.
[3] Makanjuola S A.Influence of particle size and extraction solvent on antioxidant properties of extracts of tea, ginger, and tea-ginger blend[J]. Food Science & Nutrition, 2017, 5(6): 1179-1185.
[4] 陶冬冰, 高雪, 张旋, 等. 不同冲泡条件对六安瓜片茶汤滋味的影响[J]. 食品工业, 2020, 41(6): 214-218.
Tao D B, Gao X, Zhang X, et al.The influence of different brewing conditions on the flavour of Lu'an guapian tea soup[J]. The Food Industry, 2020, 41(6): 214-218.
[5] 赵文净, 卢振楠, 刘绍祺, 等. 冲泡方法对清香型铁观音品质的影响[J]. 食品工业, 2024, 45(11): 1-4.
Zhao W J, Lu Z N, Liu S Q, et al.The effect of brewing method on the quality of qingxiang Tieguanyin[J]. The Food Industry, 2024, 45(11): 1-4.
[6] Liu Y Q, Feng X Y, Gao T, et al.Advancement and challenges in tea brewing: the dynamic principles, influencing factors, innovative processing technologies and pollutants[J]. Trends in Food Science & Technology, 2024, 153: 104735. doi: 10.1016/j.tifs.2024.104735.
[7] Guinard J, Frost S, Batali M, et al.A new coffee brewing control chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio[J]. Journal of Food Science, 2023, 88(5): 2168-2177.
[8] 赵潇奕, 陈艾妮, 姜青, 等. 六安瓜片冲泡控制图的建立[J]. 茶叶科学, 2024, 44(1): 133-148.
Zhao X Y, Chen A N, Jiang Q, et al.Establishment of Lu'an Guapian green tea brewing control chart[J]. Journal of Tea Science, 2024, 44(1): 133-148.
[9] Garitta L, Langohr K, Gomez G, et al.Sensory cut-off point obtained from survival analysis statistics[J]. Food Quality and Preference, 2015, 43: 135-140. doi: 10.1016/j.foodqual.
2015.02.012.
[10] Worch T, Lê S, Punter P, et al.Ideal Profile Method (IPM): the ins and outs[J]. Food Quality and Preference, 2013, 28(1): 45-59.
[11] Chen Y P, Chung H Y.Application of the ideal profile method to identify an ideal sufu for nonregular consumers[J]. Journal of the Science of Food and Agriculture, 2018, 98(11): 4216-4226.
[12] Worch T, Crine A, Gruel A, et al.Analysis and validation of the Ideal Profile Method: application to a skin cream study[J]. Food Quality and Preference, 2014, 32: 132-144. doi: 10.1016/j.foodqual.2013.08.005.
[13] Barnett S M, Sablani S S, Tang J, et al.The potential for microwave technology and the ideal profile method to aid in salt reduction[J]. Journal of Food Science, 2020, 85(3): 600-610.
[14] Meullenet J F, Lovely C, Threlfall R, et al.An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice[J]. Food Quality and Preference, 2008, 19(2): 210-219.
[15] Hough G.Sensory shelf life estimation of food products [M]. Boca Raton: CRC Press, 2009.
[16] Le S, Husson F.Sensominer: a package for sensory data analysis[J]. Journal of Sensory Studies, 2008, 23(1): 14-25.
[17] Ristenpart W, Kuhl T.The design of coffee: an engineering approach [M]. Charleston: Createspace Independent Publishing Platform, 2021.
[18] Hajiaghaalipour F, Sanusi J, Kanthimathi M S.Temperature and time of steeping affect the antioxidant properties of white, green, and black tea infusions[J]. Journal of Food Science, 2016, 81(1): H246-H254.
浙公网安备 33019902000101号 
