Full
Outline
To optimize the brewing conditions of Zigui Simian tea, and analyze its quality.
By means of single-factor and orthogonal experiments, through sensory evaluation and analysis of the main physical and chemical components, the process optimization of the tea-to-water ratio, water temperature, brewing time and brewing frequency was carried out, and their influences on the quality of Simian tea were analyzed.
The single‑factor brewing experiment results showed that brewing at 80–90 ℃ produced tea infusions with light‑green and bright liquor,tender chestnut‑like aroma, relatively fresh-mellow taste, and tender‑green bright infused leaves. At a tea‑to‑water ratio of 1:40–1:50 (g:mL), the liquor was light‑green and bright with moderately strong tender chestnut‑like aroma and moderately fresh‑mellow taste. The optimal comprehensive sensory quality was obtained with 40–60 s for the first infusion, 40–46 s for the second infusion and 40–80 s for the third infusion. Orthogonal experiments indicated that brewing temperature was the core factor determining the total sensory score, aroma purity and infused‑leaf colour of Simian tea; tea‑to‑water ratio affected liquor brightness and taste freshness‑mellowness. Under the conditions of 80–85 ℃, tea‑to‑water ratio of 1:40–1:50 (g:mL) and brewing duration of 40–60 s, the tea infusion exhibited light‑green bright liquor, prominent tender chestnut‑like aroma and fresh‑mellow taste, and tender‑green bright infused leaves. Quality component analysis demonstrated that tea polyphenol concentration in infusion was most strongly affected by brewing temperature, showing a high positive correlation; other indicators were most influenced by tea‑to‑water ratio, presenting a high negative correlation. Brewing time exerted no significant effect on all indicators(P>0.05).
The optimized brewing conditions in this study can better manifest the colour, aroma and taste qualities of Zigui Simian tea, providing theoretical basis and practical guidance for its scientific brewing.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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