The Effects of Physicochemical Water Quality Characteristics of Tea Water on the Electronic Tongue Taste Index

This study was conducted to analyze the physicochemical properties of tea water and their effects on the taste of green tea infusion, to establish criteria for selecting suitable water for brewing tea. Eight types of tea water were systematically analyzed using an electronic tongue to assess the correlation between the taste index of the green tea infusion and the physicochemical characteristics of the water. The taste of the green tea infusion varied depending on the physicochemical properties of the tea water. While electrical conductivity and total dissolved solids increased after brewing, the pH and hardness tended to decrease. The intensity of the key taste components, such as AHS, CTS, and NMS, differed across the water samples. Notably, water with higher mineral content exhibited green tea infusions with more complex and intense flavors. These findings provide scientific evidence for selecting the optimal water for brewing tea and contribute to a better understanding of the various water quality characteristics that influence the flavor profile of tea.