Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing
Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusio...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/14/2510 |
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| author | Chunju Peng Yuxin Zhao Sifeng Zhang Yan Tang Li Jiang Shujing Liu Benying Liu Yuhua Wang Xinghui Li Guanghui Zeng |
| author_facet | Chunju Peng Yuxin Zhao Sifeng Zhang Yan Tang Li Jiang Shujing Liu Benying Liu Yuhua Wang Xinghui Li Guanghui Zeng |
| author_sort | Chunju Peng |
| collection | DOAJ |
| description | Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable throughout the brewing process. Sensory evaluation indicated that BATT exhibited optimal sensory quality between the third and seventh infusions. While the leaching of polyphenols showed minimal variation across brews, the concentrations of ester-catechins, non-ester catechins, free amino acids, and caffeine after the seventh brewing decreased by 28.82%, 21.83%, 28.86%, and 40.37%, respectively. Our results indicated that higher concentrations of flavor compounds in the BATT infusion appeared between the fourth and seventh brews. This study provides a theoretical basis for understanding the brewing characteristics of BATT. |
| format | Article |
| id | doaj-art-761e7d57fb1a407ca761bde544d4f6c0 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-761e7d57fb1a407ca761bde544d4f6c02025-08-20T03:35:28ZengMDPI AGFoods2304-81582025-07-011414251010.3390/foods14142510Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple BrewingChunju Peng0Yuxin Zhao1Sifeng Zhang2Yan Tang3Li Jiang4Shujing Liu5Benying Liu6Yuhua Wang7Xinghui Li8Guanghui Zeng9Wenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, ChinaTea Research Institute, Nanjing Agricultural University, Nanjing 210095, ChinaTea Research Institute, Nanjing Agricultural University, Nanjing 210095, ChinaWenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, ChinaJinhua Academy of Agricultural Sciences, Jinhua 321017, ChinaTea Research Institute, Nanjing Agricultural University, Nanjing 210095, ChinaYunnan Provincial Key Laboratory of Tea Sciences, Yunnan Academy of Agricultural Sciences, Kunming 650205, ChinaCangnan Industrial Research Institute of Modern Agriculture, Wenzhou 325800, ChinaCangnan Industrial Research Institute of Modern Agriculture, Wenzhou 325800, ChinaWenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, ChinaBingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable throughout the brewing process. Sensory evaluation indicated that BATT exhibited optimal sensory quality between the third and seventh infusions. While the leaching of polyphenols showed minimal variation across brews, the concentrations of ester-catechins, non-ester catechins, free amino acids, and caffeine after the seventh brewing decreased by 28.82%, 21.83%, 28.86%, and 40.37%, respectively. Our results indicated that higher concentrations of flavor compounds in the BATT infusion appeared between the fourth and seventh brews. This study provides a theoretical basis for understanding the brewing characteristics of BATT.https://www.mdpi.com/2304-8158/14/14/2510Bingdao ancient tree teabrewing timessensory qualitychemical qualityinfusion color |
| spellingShingle | Chunju Peng Yuxin Zhao Sifeng Zhang Yan Tang Li Jiang Shujing Liu Benying Liu Yuhua Wang Xinghui Li Guanghui Zeng Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing Foods Bingdao ancient tree tea brewing times sensory quality chemical quality infusion color |
| title | Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing |
| title_full | Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing |
| title_fullStr | Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing |
| title_full_unstemmed | Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing |
| title_short | Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing |
| title_sort | dynamic changes in sensory quality and chemical components of bingdao ancient tree tea during multiple brewing |
| topic | Bingdao ancient tree tea brewing times sensory quality chemical quality infusion color |
| url | https://www.mdpi.com/2304-8158/14/14/2510 |
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