Comparative Study of Taste Characteristics and Infiltration Water Quality Characteristics Based on Pu-erh Tea Production Areas and Manufacturing Methods

This study utilizes an electronic tongue and a multi-purpose water quality analyzer to compare and analyze taste characteristics and physicochemical properties of infusion extracts of Pu-erh tea based on different production regions and manufacturing methods. Electronic tongue analysis revealed distinct differences in sourness (AHS), saltiness (CTS), and umami (NMS) among the samples. While there were no significant differences among the production regions for ABT, LBT, WBT, contrasting characteristics were observed between AwPT and AsBT. Blended teas (LBT, AsBT) exhibited balanced and diverse flavors, whereas pure raw teas reflected clear regional characteristics. AwPT showed strong sourness but weak umami and saltiness, whereas APT exhibited strong umami and saltiness with relatively low sourness. From analysis of infusion water, LBT showed high values in electrical conductivity, total dissolved solids, pH level, and salinity. These findings suggest that blended teas form harmonious and consumer-preferred flavors from the use of diverse raw materials and processing techniques, and pure raw teas represent distinctive flavors from their respective regions. However, overall differences in taste characteristics between samples were not substantial, indicating that all types of Pu-erh tea can be enjoyed if stored under appropriate environmental conditions. Therefore, selecting Pu-erh tea based on personal preference, flavor profile, and cost-effectiveness is recommended.