Effects of Water Quality Parameters on Flavor Components and Sensory Attributes of Raw Pu-erh Tea Infusion
In this study, our aim was to investigate the effect of water quality on the sensory characteristics and flavor components of tea infusion. Raw Pu-erh tea and 14 types of brewing water were selected. Through sensory evaluation and physicochemical analysis, it was found that the pH, electrical conduc...
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
China Food Publishing Company
2025-12-01
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| Colección: | Shipin Kexue |
| Materias: | |
| Acceso en línea: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-24-023.pdf |
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