The Characteristics of Post-Fermentation Tea Based on Extraction Conditions after Using an Electronic Tongue

Using an electronic tongue, we analyzed the samples of post-fermented tea made from four types under different extraction conditions. The results showed that Boseong Ttoek tea had the highest saltiness when boiled for 10 minutes. Post-fermented Pu-erh tea exhibited a noticeable increase in umami when boiled for 10 minutes, but raw Pu-erh tea showed relatively balanced taste values. However, when boiled for 10 minutes, the saltiness of raw Pu-erh tea increased sharply while umami decreased, indicating a loss of flavor balance with longer boiling. Among the different preparation methods, Hadong Ttuium tea maintained a well-balanced taste across all flavor elements when brewed, suggesting this tea preserves its harmonious flavor profile. Overall, the findings indicate that teas with delicate and complex flavors are better suited for brewing, while those requiring stronger taste components or flavor enhancement benefit more from boiling.