ABSTRACT The health-maintaining effects of tea on the human body have been widely proven, even with the tea prepared by brewing tea leaves in cold water becoming a new choice other than hot water. In this research, quality and the antioxidant properties of the Pouchong tea infusions prepared with cold water and hot water were determined and explored their relationships under a consumer hedonic test. The results showed that the chemical components of cold tea infusions increased with increasing duration of brewing, and a maximal increment was observed during the first 2 h of brewing. All chemical components under investigation, except caffeine, were found to be higher in the cold tea infusions over 8 h as compared in the hot tea infusions. The antioxidant ability of cold tea infusion increased with increasing duration of brewing and approached the plateau after 12 hours. The chemical components showed a significantly positive correlation with the antioxidant activities (P < .01). Regarding the sensory analysis-consumer hedonic test, the cold tea infusions of 10, 12, and 14 h of brewing had the highest score in taste, the highest score in total acceptability, and the most popular in aroma, respectively.

中文翻译：

---

冷水冲泡泡冲茶的理化特性、感官品质及抗氧化特性

摘要茶对人体的保健作用已得到广泛证实，即使用冷水冲泡茶叶制成的茶也成为热水以外的新选择。在这项研究中，确定了用冷水和热水制备的 Pouchong 茶冲泡剂的质量和抗氧化特性，并在消费者快感测试下探索了它们之间的关系。结果表明，冷茶冲泡的化学成分随着冲泡时间的增加而增加，并且在冲泡的前 2 小时观察到最大增量。与热茶浸泡液相比，在超过 8 小时的冷茶浸泡液中，除了咖啡因外，所有正在研究的化学成分都被发现更高。冷茶冲泡的抗氧化能力随着冲泡时间的延长而增强，12小时后趋于稳定。化学成分与抗氧化活性呈显着正相关（P < .01）。在感官分析-消费者享乐测试中，冲泡10、12和14小时的冷茶分别在口味上得分最高，在总可接受度上得分最高，在香气上最受欢迎。