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Prediction of Suitable Brewing Cuppages of Dahongpao Tea Based on Chemical Composition, Liquor Colour and Sensory Quality in Different Brewing

Overview
Journal Sci Rep
Specialty Science
Date 2020 Jan 24
PMID 31969599
Citations 6
Authors
Sifeng Zhang
Yiqing Yang
Xiaofang Cheng
Kuberan Thangaraj
Emmanuel Arkorful
Xuan Chen
Xinghui Li
Affiliations
Soon will be listed here.
Abstract

Oolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chemical composition, infusion colour and sensory quality in different brewing intervals. The results showed that Zhengyan tea (A3) had the best quality of steeping among the chosen tea. It could be brewed up to 10 cuppages with 80% sensory score. The chemical composition and tea infusion colour strength were higher in Zhengyan tea. Though, 70% caffeine leached within first three steeping. The Forest regression model revealed that the suitable brewing time ranges between 4 and 10 in the chosen Dahongpao tea variety. This study provides a scientific method and suitable steeping times for the drinking of different Dahongpao tea through dynamic analysis of quantity of chemical composition, infusion colour strength and sensory quality.

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