Evaluation of Umami and Astringency on the Preparation of Tea by Means of a Taste Sensing System

Abstract

The effects of how tea is brewed on its taste were investigated.
The amino acid and catechin contents in the tea solution were reduced with increasing number of times the tea leaves were extracted. Both the umami and astringent taste factors increased linearly with increasing amount of tea,umami increasing up to 10 g of tea leaves while astringency gradually increased beyond that concentration.
The astringency increased with increasing extraction temperature for the same tea leaves. The umami taste rapidly decreased to an extraction temperature of lukewarm water (40°C) and then there was little change up to an extraction temperature of boiling water (100°C).