Effect of Different Brewing Conditions on Sensory Properties of Green Tea: A Tasting Study

Green tea has high catechin content compared to other tea varieties and this feature makes it very important in terms of health. The aim of this study was to evaluate the effect of different brewing parameters on the sensory properties of green tea and to determine the ideal brewing parameters. Brewing parameters were determined as teapot type (chrome-steel, French press and porcelain), brewing type (open and closed), brewing time (3, 5 and 7 min) and brewing water temperature (80, 90 and 95 ℃) and sensory characteristics as color, astringency and flavor. Within the scope of the study, a total of 1890 tea cups (630/1260, control/test) were sensory evaluated and statistically analysed. The color level of green tea brewed in chromium-steel and French press teapots was higher than that brewed in porcelain teapots, and the color and flavor level of green tea brewed with 95 ℃ water was higher than that brewed with 80 ℃ water (p0.01). There was a moderate negative linear relationship between color and flavor and a moderate positive linear relationship between flavor and astringency (p