Studies On The Infusing Rules Of Characteristic Components Of Fuding White Tea And The Brewing Method

White tea is one of the six major tea categories in China.The leaves are covered with a thin and silvery fuzz.After picking,it is immediately dried and give it a light,delicate and sweet taste.During the brewing and drinking,the infusing content of characteristic components of Fuding white tea is correlated with brewing conditions,making the changing of color,aroma and taste of tea infusions.Currently,studies about the effect of brewing conditions on the infusing rules of main taste compounds are mostly for green tea,but researches about white tea are few.Thus,studies on the infusing rules of characteristic components of Fuding white tea has the practical value.In this paper,the influence of different brewing conditions on characteristic components of Fuding white tea was studied.The flavor of Fuding white tea at different brewing conditions was analyzed by sensory evaluation and instrument detection.In addition,the brewing method of Fuding white tea was discussed.The main results were as follows:1.Different brewing conditions affected the infusing of characteristic components of Fuding white tea.Brewing time,temperature,ratio of tea and water,number of brewing steps and water quality all had a certain effect on the infusing of catechin,caffeine,theanine,water extracts and free amino acid of Fuding white tea.2.Brewing conditions influenced the color,aroma and taste of Fuding white tea.Changes in infusion color and aroma were correlated with the stability of water-soluble pigments and volatile compounds,respectively.Taste was connected with the content of characteristic components in tea infusions and interactions between taste compounds.An infusion time of 3 min,a tea and water ratio of1:50,a single step,an infusion temperature of 100 °C,and pure water resulted in an infusion with satisfactory color,aroma and taste.3.Electronic nose and electronic tongue could distinguish the flavor of Fuding white tea infusions at different brewing conditions.The data obtained from electronic nose was analyzed by the method of linear discrimination analysis,showing electronic nose could effectively distinguish white tea from the same species at different brewing conditions.Electronic tongue could distinguish different treatment by the PCA of data from electronic tongue.4.Based on the infusing rules,consumers preferring different taste could adjust the brewing conditions.Selecting the correct method of brewing tea and mastering the scientific method of drinking tea could maximumly exert the effect of white tea.