ArticleHeliyon2023
Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Hyperspectral imaging-based early stress and disease detection for sustainable crop management.Planta · 2026Review
- Effects of different types of water on the sensory and physicochemical properties of cold - brewed green tea.Food chemistry: X · 2026Article
- Mineral infusion andFrontiers in nutrition · 2026Article
- Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma.Foods (Basel, Switzerland) · 2025Article
- Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves.Polymers · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were studied. The Oxidation Reduction Potential (ORP) values of the brewing waters was TAP > MAG, MIN > ALK. After brewing, all infusions showed a significant drop (p < 0.05) in pH values. The pH of original brewing waters of ALK (8.64) was the highest as compared to other waters, whereas L-MIN (pH 6.63) and T-MIN (pH 5.82) showed the highest pH values after brewing. Overall, the quality characteristics of green tea infusions were influenced by the brands of tea and the types of brewing water used. MAG was the most superior brewing water in extracting the green tea. Evidenced by total phenolic and flavonoids contents, both L-MAG and T-MAG infusions were superior in extracting antioxidative compounds as compared to other tea infusions. In addition, T-MAG infusion was the least astringent (P < 0.05) and scored the highest (P < 0.05) overall acceptability (
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