Research On The Water Quality Of Different Packaged Drinking Water And Its Effect On The Quality Of Brewing Tea

With the construction of ecological civilization,it is urgent to explore the transformation of"Two Mountains"theory.In recent years,tea drinking culture has become more and more popular.This paper starts from tea drinking culture to tell good water stories,study the value of ecological products,and open up the channel of"Two Mountains"theory transformation.Therefore,in this paper,27 different types of packaged drinking water were collected and purchased,and 6 kinds of water samples were screened.Taking jinguanyin and huiming tea as the research objects,the effects of water quality on the physicochemical indexes,biochemical components,sensory quality,and components and contents of aroma substances of tea soup were systematically expounded,and the factors affecting the quality of tea soup were proposed.The research results showed that:?1?There are large differences between physical and chemical characteristics and sensory quality in different types of water samples.Ca²⁺,Mg²⁺,Na⁺,K⁺,and so on,are the main cations,with high content and significant difference in concentration in different types of water samples.The concentration distribution rule of anions such as F^-,Cl^-,NO₃^-,SO₄^2-in different types of water samples is:mineral water>natural drinking water>purified water.The pH values of different types of water samples are mostly distributed between 5.5 and 8.0.The distribution law of conductivity,hardness,metasilicic acid,and total alkalinity is the same as that of anions.The sensory scores of different types of water samples are significantly different,and the sensory scores of the same type of water samples are also significantly different.?2?Different water qualities had obvious effects on the physical and chemical characteristics of tea infusions,and the concentrations of physical and chemical indicators in different water quality tea infusions were also significantly different.The pH of tea infusions was distributed between 5 and 7.Compared with water samples,the increase of electrical conductivity of tea infusions were as follows:pure water?PW?and natural drinking water?TR1,TR2?>mineral water?MW1,MW2?and tap water?TW?;the concentrations of Na⁺,Mg²⁺,Ca²⁺,and Cl^-,NO₃^-,SO₄^2-in the different tea infusions did not change much compared with the concentrations in water samples,while K⁺and F^-were much higher than water.There was a significant correlation between most physical and chemical indicators in tea infusions and various indicators in water samples.?3?The contents of main biochemical components in tea infusions was greatly affected by water quality.The leaching rules of tea polyphenol,free amino acids and soluble total sugar in tea infusions were:pure water>natural drinking water>mineral water and tap water.There was no significant difference in the content of caffeine in tea infusions brewing by different water quality.The caffeine content in Jinguanyin tea infusions was about 350 mg·kg^-1,and the caffeine content in Huiming tea and tea infusions was about 650 mg·kg^-1.There was a significant correlation between the main biochemical components in tea infusions and water samples and indicators in tea soup.Mg²⁺,Ca²⁺and pH in tea infusions were the main factors affecting the biochemical components.?4?Different water qualities had a greater impact on the sensory quality of tea infusions.Jin Guanyin:The taste evaluation in tea infusions brewing by pure water?PW?was much higher than other tea infusions brewing by water samples.The aroma evaluation in tea infusion brewing by mineral water?MW1?was the best,and the sensory quality of tea infusion brewing by tap water?TW?is the worst.Huiming tea:The comprehensive evaluation of tea infusion brewing by drinking water?TR1,TR2?was obviously better than other types of water samples,especially the taste of tea infusion brewing by natural water?TR2?was much higher than other water samples.The aroma evaluation of tea infusion brewing by natural water?TR1?was the best.The aroma quality of tea infusions was greatly affected by Na⁺,Cl^-and SO₄^2-in water samples and tea infusions,while the color of tea infusion was affected by Mg²⁺in water samples and tea infusions,and the bitter taste was related to K⁺.?5?Different water quality had significant effects on the composition and content of aroma substances in tea infusions.The types of main aroma substances in Jinguanyin tea infusions brewing by different water quality were the same.The tea infusions brewing by mineral water MW1(5.67?10⁴?g·kg^-1)and purified water PW(5.14?10⁴?g·kg^-1)had higher aroma contents.The content of tea infusions brewing by mineral water MW2(4.43?10⁴?g·kg^-1)and natural drinking water TR2(3.76?10⁴?g·kg^-1)was relatively low.The aroma components in Huiming tea infusions were mainly terpenes and alcohols.The aroma content of tea brewing by natural drinking water TR1(7428.56?g·kg^-1)and purified water PW(7422.04?g·kg^-1)was much higher than other water samples(about 5100?g·kg^-1).