Studies on the Properties of Water for Tasting of Tea
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Experiment 1.<BR>The effects of distilled water, tap water (hardness 2.2°) and hard water (hardness 5°) on the qualities of tea infusions were tested by using the method of ScurFFE paired comparison preference.<BR>The color of green tea infusion by hard water was the thinnest and that by distilled water was the deepest. The flavour of black tea infusion by tap water was stronger than that by hard water. But the differences could not be observed among three kinds of water on the taste of either tea infusion.<BR>The tannin content in black tea infusion was reduced in proportion to the hardness of water. Experiment 2.<BR>The effects of distilled water and tap water on the qualities of tea infusions were tested by using the method of difference test.<BR>The color of green and black tea infusions by distilled water was deeper than that by tap water and the taste of green tea infusion by distilled water was stronger than that by tap water.<BR>From the results of two experiments, it was observed that soft water was desirable to taste tea, because the qualities of tea infusion was influenced by the hardness of water.
- 日本茶業技術協会の論文
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