Study on Stability of Fu-brick Tea Infusion

To discuss the stability of Fu-brick tea infusion,the experiment analyzed main chemical components of Fu-brick tea beverage respectively on 0,7,14,21,35,42 days of storage,such as water extract,tea polyphenols,amino acids,caffeine,water-soluble sugar,catechin component,pH and color.The result showed that during 0-35 days of storage the contents of water extract,tea polyphenols,amino acids,caffeine,water-soluble sugar and catechin component were basically stable without apparent fluctuations,which fell sharply during 35-42 days of storage except the stable water-soluble sugar.The pH and colour remained steady during the first 35 days of storage,while tea infusion pH decreased and tea infusion color deepened gradually with more acids during 35-42 days.It demonstrated that after the first 35 days of storage the compositions of Fu-brick tea beverage such as water extract,tea polyphenols,amino acids,caffeine,catechin component reduced obviously,and there appeared more precipitations and a severe browning in tea color.