水だし煎茶における浸出時間と嗜好性および溶出成分量との関係

概要

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The brewing conditions for green tea bags in cold water were investigated. Seven different samples were each soaked for 5 min, 30 min, 2 h or 10 h in 100 ml of cold water. Then each infused solution was subjected to an organoleptic test and chemical analyses for tannin, amino acids and caffeine. The solutions infused for 30 min and 2 h were generally evaluated most highly for taste, flavor and color, although some panelists evaluated most highly the flavor and color with infusion times of 2 h and 10 h. Low evaluation was given for the 5 min infusions because of their low concentration of extractable constituents, and for the 10 h infusions because of their high concentration of astringent tannin. The infusion of tannin was very slow, the amino acids were quickly extractable, while caffeine was intermediate in its extractability. The most preferable taste balance for the infusions resulted from brewing for 30 min to 2 h.
社団法人日本家政学会の論文
1999-01-15