ArticleFood chemistry: X2023
The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 23 citations in OpenAlex.
- Dissolution Behavior of Mineral Elements in Dahongpao Tea, Its Association with Flavor Quality, and Potential Contribution of Infusions to Dietary Reference Intakes.Foods (Basel, Switzerland) · 2026Article
- Effects of different types of water on the sensory and physicochemical properties of cold - brewed green tea.Food chemistry: X · 2026Article
- Effects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas.Foods (Basel, Switzerland) · 2026Article
- CsDRMH3 in tea plant (Camellia sinensis): functional study on mediating caffeine biosynthesis in relation to bud dormancy status.BMC plant biology · 2026Article
- Optimized Isolation of White Tea Infusion Micro-Nanoparticles and Stability Mechanism: A Composition-Structure-Stability Perspective.Foods (Basel, Switzerland) · 2026Article
- Identification and quality evaluation of Fuyun 6 and Zhongcha 108 tea fresh leaves at different altitudes using non-targeted metabolomics combined with machine learning.Food chemistry: X · 2025Article
- Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma.Foods (Basel, Switzerland) · 2025Article
- Effect of hydrogen carbonate in brewing water on the aroma of tea infusions.Food chemistry: X · 2025Article
- Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves.Polymers · 2024Article
- Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scentedFood chemistry: X · 2024Article
- Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of different brewing water samples, including natural drinking water (NDW), pure water (PW), mineral water (MW), distilled water (DW), and tap water (TW) on flavor and quality of green tea infusion were investigated. The results showed the dissolution rate of mineral substances varied greatly depend on the type of water used. Notably, the tea infusion brewed with MW showed the highest taste response and darker but higher brightness in color. Furthermore, the content of volatile compounds was highest in tea infusion brewed with NDW and lowest in tea infusion brewed with MW. The mineral substances content and pH were the main factors affecting volatile compounds in green tea infusion. Thereinto, Ca
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