中图分类号：TS272.5；TS275.2 文献标识码：A 文章编号：1000－3150（2025）07-49-8

Influence of Brewing Water on the Quality of Tea Soup of Different Tea Types

ZHANG Tianfang，FANSuhang，CHENJing，LINMao，CHENMingji， CAO Zufei， YANG Sixuan，WANG Baijuan，LIU Xiaohui College of Tea Science， Yunnan Agricultural University， Kunming 650201， China

Abstract：To investigate the influenceof different brewing wateron the qualityof tea soup，this paper studiedtheinfluence of7diffrent types of brewing water on the soupqualityof5 types of tea，such as green tea，black tea， white tea，Oolong teaandPu-erh ripe tea.Through sensory evaluation，color diference analysis，biochemicalcompositionandaromadetection，it was found thatthepHof water qualityhad significant influence onthecolorof tea， the tea soup brewed with alkaline water has lower brightnessand higher yellowness，but had litle influence on the contents of biochemical components such as tea polyphenols，cafeine and free amino acids.Pure water has a good compatibility with the five types of tea，and there are some differences in thecontents of the extracted components inthe tea soups due to diffrent types of tea.Tap water has the greatest impacton the qualityof tea among the seven water samples selected due to its hardnession content and many other factors.It has poor compatibility with all teas，so it is not recommended to be used as tea water.

Keywords： brew， water quality， tea soup，biochemical components，aroma

水是茶的载体，泡茶用水的品质优劣，直接影响了茶汤的色香味。随着消费者认知水平的提高，人们在消费茶饮时，不仅关注茶叶本身的品质，也开始注重泡茶用水的选择。我国茶人历来重视泡茶用水，唐代陆羽在《茶经》中曾提到“水为茶之母，其水，用山水上，江水中，井水下”]。选择泡茶用水，并非是选用对茶叶具有特殊效用的水，而是选择能将茶叶的品质特征最好地体现出来的水，水中不含或少含不利于茶汤品质的成分[2]。

泡茶用水对茶汤品质有极大的影响，水质可简单地分为软水与硬水，再细分可分为矿泉水、纯净水、自来水、井水等，使用含有较多钙镁离子的硬水泡茶，会使茶汤发暗，滋味苦涩，香气降低，影响茶叶感官品质[3。江春柳等4研究发现，水质对茶汤的影响最大，并提出了泡茶用水的优劣顺序应为泉水、溪水、江水、池塘水、自来水、井水，纯净水与软化水更适合用于茶饮料的生产加工。郑少燕研究了5种类型水样对白茶品质风味的影响，得出不同水质对白茶茶汤中的茶多酚、游离氨基酸浸出量有显著影响，发现矿泉水、纯净水更加适合冲泡白茶。尹军峰等研究了用19种典型水样冲泡西湖龙井茶对茶汤感官品质及其主要成分的影响，发现不同的冲泡用水会影响茶汤中茶多酚、氨基酸、总糖、香气物质等的含量，其中纯净水、蒸馏水、矿物质水冲泡茶汤的茶多酚含量较高，而天然矿泉水、自来水冲泡茶汤的儿茶素总量明显较低。……