Effect of Different Brewing Methods on Quality of Green Tea

Abstract

Tea infusions were prepared from cold or hot brewed‐parched or steamed green tea at 2, 6 and 10% and their color properties; several components and sensory scores were measured. Tea infusions from both green tea were comparable in contents of soluble solids, sugars, free amino acids, caffeine and antioxidant components, and had different pH values, profiles of various catechins, colors and sensory results. Higher ratios (tea leaves/water) resulted in higher soluble component contents in tea infusions but lower sensory results. Cold brewing of lower extraction efficacy resulted in lighter, less colored and higher sensory‐rated tea infusions with less astringent and bitter taste. Five of 12 different tea infusions were highly rated and were in the descending order of 2%‐cold, 2%‐hot, 6%‐cold brewed infusions from parched green tea, and 2%‐cold and 2%‐hot brewed infusions from steamed green tea. Overall, cold brewed tea infusions from parched green tea would be a new alternative. Practical Application Green tea includes the Japanese style steamed tea and the Chinese style parched (fired) tea with the difference in blanching. This research disclosed herein were the information about the influence of different brewing temperatures (cold or hot water) on the quality of tea infusions brewed from different green tea (parched or steamed) at different concentrations (2, 6 or 10%). Tea infusions from parched and steamed green tea were comparable in contents of soluble solids, sugars, free amino acids, caffeine and antioxidant components, and had different pH values, profiles of various catechins, colors, and sensory results. Cold brewing of lower extraction efficacy resulted in lighter, less colored and higher sensory‐rated tea infusions. Cold brewed tea infusions contained lower contents of caffeine, epigallocatechin gallate and epigallocatechin, and were less astringent and bitter. Overall, cold brewed tea infusions from parched green tea would be a new alternative to the public.

Physicochemical Parameters, Mineral Composition, and Nutraceutical Properties of Ready-to-Drink Flavored-Colored Commercial Teas

“…On the other hand, Lin et al [20] prepared green tea infusions from cold and hot brewed-parched or brewedsteamed green tea at 2, 6, and 10% (w/v) and obtained pH values from 5.47 to 5.88 which are higher values than all of the samples analyzed in the present study. ey also measured the chromatic properties of tea infusions, and their data in b * values were close to our observations (7.40 to 34.7), most of their L * values (75.9 to 92.9) were higher than our samples, and most of their a * values (−0.76.…”

“…Results obtained by these authors were higher than our results with 920, 745, and 669 mg·L −1 of total phenols in of green, oolong, and black teas, respectively. In addition, Lin et al [20] also obtained higher values than our tea samples with values ranged from 749 to 5610 mg·L −1 in green tea infusions from cold and hot brewed-parched or brewed-steamed green tea at 2, 6, and 10% (w/v). ese authors also obtained higher values than ours in infusions prepared from cold and hot brewed-parched or brewed-steamed green tea at 2% with values ranging around 332 to 781 mg·L −1 in infusions at prepared 2%.…”

Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas

“…The preference of cold rather than hot brews has also been reported by Lin et al (2014) in a recent paper.…”

The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea

“…Tea is a beverage steeped in culture and history. Valued for its taste and caffeine content as well as its numerous health properties [1], tea has been consumed for centuries [2]. Behind water, tea is the most consumed beverage in the world [3].…”