水中离子对茶汤风味影响的研究进展

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摘要：水中离子对冲泡过程中茶汤风味的形成具有重要影响。采用系统分析法研究了水中的离子总量、离子类型对茶汤香气及滋味品质的影响，并进一步分析总结了水中离子影响茶汤风味的潜在机制，以期为茶汤品质的调控及泡茶用水的选择提供理论依据。

关键词：水中离子；茶汤风味；影响机制

中图分类号：TS272                                             文献标识码：A                                           文章编号：1000－3150（2023）08-01-9

Research Progress on the Influence of Ions inWater on the Flavor of Tea Infusion

ZHANG Mingming， YING Junfeng*

Tea Research Institute， Chinese Academy of Agricultural Sciences， Hangzhou 310008， China

Abstract： Ions in water have an important influence on the formation of tea flavor during the brewing process. In this paper， the effects of total amount and type of ions in water on aroma and taste of tea infusion were studied by systematic analysis， and the potential mechanisms of ions in water on the tea flavor quality were further analyzed and summarized， in order to provide a theoretical basis for the control of tea infusion quality and the selection of water for tea.

Keywords： ions in water， tea infusion flavor， effect mechanism

鲜叶原料、加工工艺决定了茶产品的初始品质，泡茶用水、冲泡工艺则决定了茶产品的最终品质。（剩余20115字）