title: Influence of brewing conditions on taste components in Fuding white tea infusions.
abstract: BACKGROUND
  White tea has received increasing attention of late as a result of its sweet taste and health benefits. During the brewing of white tea, many factors may affect the nutritional and sensory quality of the resulting infusions. The present study aimed to investigate the effect of various infusion conditions on the taste components of Fuding white tea, including infusion time, ratio of tea and water, number of brewing steps, and temperature.
  
  
  RESULTS
  Brewing conditions had a strong effect on the taste compound profile and sensory characteristics. The catechin, caffeine, theanine and free amino acid contents generally increased with increasing infusion time and temperature. Conditions comprising an infusion time of 7 min, a brewing temperature of 100 °C, a tea and water ratio of 1:30 or 1:40, and a second brewing step, respectively, were shown to obtain the highest contents of most compounds. Regarding tea sensory evaluation, conditions comprising an infusion time of 3 min, a brewing temperature of 100 °C, a tea and water ratio of 1:50, and a first brewing step, resulted in the highest sensory score for comprehensive behavior of color, aroma and taste.
  
  
  CONCLUSIONS
  The results of the present study reveal differences in the contents of various taste compounds, including catechins, caffeine, theanine and free amino acids, with respect to different brewing conditions, and sensory scores also varied with brewing conditions. © 2016 Society of Chemical Industry.
authors: Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, China.|Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, 435002, Hubei Province, China.|Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, 310016, China.
authors: Haihua
authors: H
authors: Zhang
authors: Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, 435002, Hubei Province, China.
authors: Yulin
authors: Y
authors: Li
authors: Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, China.|Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, 310016, China.
authors: Yangjun
authors: Y
authors: Lv
authors: Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, China.|Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, 310016, China.
authors: Yulan
authors: Y
authors: Jiang
authors: Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, China.|Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, 310016, China.
authors: Junxian
authors: J
authors: Pan
authors: Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, China.|Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, 310016, China.
authors: Yuwei
authors: Y
authors: Duan
authors: Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, China.|Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, 310016, China.
authors: Yuejin
authors: Y
authors: Zhu
authors: Hangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, China.|Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, 310016, China.
authors: Shikang
authors: S
authors: Zhang
mesh_terms: D028241:Camellia sinensis / Q000737:chemistry*; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D010936:Plant Extracts / Q000737:chemistry; D013649:Taste; D013662:Tea / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D013662:Tea
keywords: brewing; caffeine; catechin; free amino acids; theanine; white tea