水の硬度が抹茶の起泡性に及ぼす影響

抄録

Fifteen samples of bottled mineral water on the market, one of tap water and one of distilled water were tested to measure the effect of water hardness on the foaming characteristics of powdered green tea and on the amounts of tannin and dissolved solids.
Increasing water hardness resulted in a decreasing tannin content and dissolved solids, as well as a decreasing foam volume, although the stability of the resulting foam was improved.