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Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Tan HL 1 , Ojukwu M 2 , Lee LX 2 , Mat Easa A 2

Affiliations 

  • 1 School of Hospitality and Service Management, Sunway Universiti, 47500, Petaling Jaya, Selangor, Malaysia
  • 2 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
Heliyon, 2023 Feb;9(2):e12638.
PMID: 36816296 DOI: 10.1016/j.heliyon.2022.e12638

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 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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