Research Status of the Effect of Water Quality on the Green Tea Beverage

doi:10.11924/j.issn.1000-6850.2013-0418

Abstract

Abstract: In order to solve the problems in production, processing and storage process of tea beverage, domestic and foreign scholars carried out research in water quality. This paper described the effect of water quality of the tea infusion and tea drinks on the sensory quality, storage characteristics, and physical and chemical components of tea, discussed the effect of water pH, ions in water on sensory flavor, liquor color quality of tea and tea beverage stability, and then summarized the basic requirements of the tea beverage extracting water: the content of metal ions must be strictly controlled, and the water must maintain a lower pH value. Finally, the paper summarized the problem in the research and production of tea drinks in order to provide new channels for the theoretical study of tea beverage water and achieve the goal of providing a theoretical basis for the selection of tea beverage production water.

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