不同硬度水对汉中绿茶茶汤可溶性成分析出规律的影响

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Abstract： Objective： To explore the influence of water quality of different hardness on the precipitation law of soluble components in the tea soup of Hanzhong green tea.Method： A single-factor completely random design was adopted.Fourtreatment groups were set up，namely the control group，the soft water group，the medium-hard water group and the hard water group， with five paralel samples in each group.The contents of tea polyphenols and amino acids were detected respectivelyby the formin-phenolreagent colorimetric methodand the indole trionecolorimetric method.Result： With the increase of water hardnes，the contents of tea polyphenolsand amino acids dissolved in the tea soup showed a significant downward trend. Conclusion： Hard water seriously affcts the normal precipitation of solublecomponents in Hanzhong green tea.It is recommended to use soft water for brewing to obtain the best tea soup quality.

Keywords： water hardness; green tea; tea soup; Hanzhong

陕西省汉中市是我国重要的茶叶产区，生产的绿茶品质优良。（剩余4055字）