Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing

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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Bibliographic Details
Main Authors: Chunju Peng, Yuxin Zhao, Sifeng Zhang, Yan Tang, Li Jiang, Shujing Liu, Benying Liu, Yuhua Wang, Xinghui Li, Guanghui Zeng
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
Bingdao ancient tree tea
brewing times
sensory quality
chemical quality
infusion color
Online Access:https://www.mdpi.com/2304-8158/14/14/2510
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https://www.mdpi.com/2304-8158/14/14/2510

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