张又月，王淑腾，倪德江，陈玉琼*

（果蔬园艺作物种质创新与利用全国重点实验室，华中农业大学园艺林学学院，湖北 武汉 430070）

摘 要：恩施玉露为中国著名蒸青绿茶，具有色绿、香清和味醇的特点，为探究其最佳品饮属性，采用单因素和正交 试验，探究了冲泡温度、茶水比、冲泡时间对恩施玉露茶汤感官品质和主要品质成分的影响。综合单因素和正交试 验结果，用85℃的纯净水按2∶150 的茶水比冲泡3min 得到的茶汤主要品质成分适量适比，香气，汤色和滋味的综 合评分较高。

关键词：恩施玉露；蒸青绿茶；冲泡条件；感官品质；理化品质

Optimization of Brewing Conditions for Enshi Yulu Tea

ZHANG You-yue，WANG Shu-teng，NI De-jiang，CHEN Yu-qiong*

（National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops，College of Horticulture & Forestry Sciences，Huazhong Agricultural University，Wuhan 430070，China） Abstract: Enshi Yulu is a famous steamed green tea in China，which has the characteristics of green color，aroma and mellow taste. In order to explore the best tasting properties of Enshi Yulu tea，the effects of brewing temperature，tea-water ratio and brewing time on the sensory quality and main quality components of Enshi Yulu tea were investigated by single factor and orthogonal test. The results of single factor brewing test showed that the total score of tea sensory score increased first and then decreased with the increase of brewing temperature and time，and decreased with the increase of tea water ratio. The main effect analysis results of orthogonal experiment showed that brewing temperature had significant influence on the total sensory score，aroma and taste，and the ratio of tea to water had significant influence on the soup color score. Based on the results of single factor and orthogonal test，the tea decoction with 85℃ pure water was brewed for 2min at 1.5g/150mL tea water ratio，and the comprehensive scores of aroma，color and taste were the best.

Key words: Enshi Yulu；steamed green tea；brewing conditions；s～ensory quality；physicochemical quality

中图分类号：TSS571.1 文献标志码：A   文章编号：1007-7871（2025）05-0051-05

2025，Vol.28，No.5