中文摘要：

以大红袍、水仙、丹桂、黄观音4个品种作为试验材料,研究武夷岩茶冲泡过程中茶多酚溶出量的影响因素。结果表明：茶多酚的溶出量受冲泡水温度、冲泡保持时间、冲泡料液比等因素的影响较大。冲泡水温度越高,浸泡时间越长,料液比越大时,茶汤中茶多酚溶出量越大。冲泡次数对茶多酚的溶出量亦有影响,多次冲泡时,茶多酚溶出量会逐次缓慢降低。该研究成果可为确定武夷岩茶最佳冲泡方式提供理论依据,指导人们科学饮茶,最大限度地发挥茶汤的保健作用。

英文摘要：

Four varieties of Wuyi Rock Tea were used to study on the tea polyphenols dissolution and its influ- ence elements when they were brewed. It showed that the temperature of water, brewing time and material- liq- uid ratio played vital roles in tea polyphenols content of the tea. Times of brewing could also impact on the con- tent of tea polyphenols. The study provided a theoretical basis for determining the best brewing method for Wuyi Rock Tea and gave scientific guide to tea drinking in people＇s life.