Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas

Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of Tieguanyin tea infusion. Brewin...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Yuan-Yuan Ma, Jie-Qiong Wang, Ying Gao, Qing-Qing Cao, Fang Wang, Jian-Xin Chen, Zhi-Hui Feng, Jun-Feng Yin, Yong-Quan Xu
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Subjects:	Brewing water Tieguanyin oolong tea Taste-contributing metabolites Volatile components
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523005424