The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution

Fuqing Bai,Guijie Chen,Huiliang Niu, Hongliang Zhu, Ying Huang,Mingming Zhao,Ruyan Hou,Chuanyi Peng,Hongfang Li,Xiaochun Wan,Huimei Cai

Food Chemistry: X（2023）

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摘要

•Comprehensively explore the relationship between brewing water and tea quality.•Aroma content was significant influenced by MW.•Ca2+ and Fe3+ remarkably affected the content of aroma compounds.•Water with pH (6∼7) and lower content of mineral substances is more conducive to brew green tea.

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关键词

Brewing water, Green tea, Mineral substance dissolution, Taste, Color, Volatile compounds

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