Effects of Repeated Brewing on Dissolution of  Fujian White Tea Components

LIU Qiangang; CHEN Xi

doi:10.19303/j.issn.1008-0384.2020.10.015

Volume 35 Issue 10

Oct. 2020

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Fujian Journal of Agricultural Sciences > 2020 > 35(10): 1162-1170. > DOI: 10.19303/j.issn.1008-0384.2020.10.015

LIU Q G, CHEN X. Effects of Repeated Brewing on Dissolution of Fujian White Tea Components [J]. Fujian Journal of Agricultural Sciences，2020，35（10）：1162−1170. DOI: 10.19303/j.issn.1008-0384.2020.10.015

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Effects of Repeated Brewing on Dissolution of Fujian White Tea Components

College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

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Received Date: May 25, 2020
Revised Date: August 03, 2020

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Objective The dissolved components in the brews of Fujian white teas were investigated.
Method 4 local white tea products of 2 cultivar varieties and 2 quality grades were brewed by the standard procedures for sensory evaluation on white tea. The components in the 3 series of brewed teas were analyzed.
Result (1) After 3 series of brewing the average total dissolved amounts of the components were 9.56 g·hg⁻¹ for polyphenol, 4.78 g·hg⁻¹ for catechin, 4.26 g·hg⁻¹ for soluble sugar, 3.98 g·hg⁻¹ for theabrownine, 3.59 g·hg⁻¹ for thearubigin, 3.26 g·hg⁻¹ for caffeine, 2.38 g·hg⁻¹ for amino acid, 0.45 g·hg⁻¹ for flavone, and 0.12 g·hg⁻¹ for theaflavin, the average total dissolved rates of the components were 78.95% for caffeine, 70.71% for flavone, 66.69% for amino acid, 63.98% for theabrownine, 63.23% for theanine, 61.97% for thearubigin, 55.77% for polyphenol, 53.27% for soluble sugar, 43.31% for EGCG, 40.42% for catechin, and 31.34% for theaflavin. (2) Except for thearubigin and soluble sugar, all the other components decreased in their dissolved amounts and rates from the 1^st to the 3^rd brewing, among which caffeine,amino acid and flavone showed the highest average dissolved rates of 37.13%,31.54%,29.73% respectively in the 1^st brewing. (3) Polyphenol, caffeine, flavone or thearubigin differed significantly (P＜0.05) between its dissolved amounts of 3 series of brewing of the same sample.The dissolved rates of caffeine and amino acid decreased significantly by more than 9% in one more brewing, while the dissolved rates of the components generally did not show regular differences between the varieties and the grades.
Conclusion The dissolved amounts and rates of the components tested, except for thearubigin and soluble sugar, declined from the 1^st to the 3^rd brewing. In 3 consecutive brewing, due to differences in solubility, caffeine, flavone and amino acid rapidly leached, polyphenol and theanine partly dissolved, and less than 50% of catechin, EGCG and ECG in the dry leaf dissolved in 3 brewings.
- White tea,
- biochemicals,
- repeated brewing,
- dissolved amounts,
- dissolved rates

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