Effect of Optimizing Brewing Conditions on Improving the Quality of Ya'an Tibetan Tea Soup

Abstract

This study investigated the effect of brewing conditions on the enhancement of Tibetan tea quality, focusing on the effects of water pH, tea dosage, and brewing temperature on the sensory profile of tea infusions. Utilizing the single-factor experimental design, the research revealed that water pH, tea dosage, and brewing temperature significantly influence the flavor characteristics of Tibetan tea. Principal component analysis identified two key components, accounting for a cumulative variance contribution of 86.157%. The comprehensive evaluation indicated that optimal brewing conditions for Tibetan tea were achieved with a water pH of 8.0, tea dosage of 4 g, and brewing temperature of 100℃, resulting in superior sensory quality of the tea infusion.