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中文摘要：
金荞叶茶是由金荞麦（Fagopyrum cymosum complex）健康叶制作的一种特殊的保健茶。本研究对金荞叶茶的冲泡温度、冲泡时间、茶水比、冲泡次数、茶汤温度等冲泡条件对茶汤中黄酮类物质含量的影响进行了研究。结果表明：茶样茶汤中黄酮浸出物随冲泡温度的升高、冲泡时间的延长、茶水比的增大而增加，逐渐达到饱和。茶水比对黄酮浸提量影响最大，其次是冲泡温度，冲泡时间对其影响较小。最佳冲泡条件为茶水比8 g∶150 mL、水温100℃、冲泡时间10 min。同一份金荞叶茶按最佳冲泡条件冲泡，进行冲泡次数试验，结果发现第一泡茶黄酮含量最高为1.63%，第二泡茶黄酮含量为0.95%、第三泡茶黄酮含量为0.65%，直到第十泡茶黄酮含量仍能达到0.103%，说明饮用金荞叶茶时，多次重复冲泡仍有饮用的价值，至少可冲泡3次以上。茶汤温度对茶水黄酮含量有一定影响，茶汤温度的降低可导致茶水黄酮含量的下降。
英文摘要：
Buckwheat leaf tea is a special health care tea made of golden buckwheat （Fagopyrum cymosum complex） healthy leaves. The effects of brewing condition （brewing temperature, brewing time, tea-water ratio, brewing times, tea soup temperature etc） of golden buckwheat functional leaf tea on flavonoid content in tea soup were studied. The results showed that flavonoids content in tea soup increased and closed to saturated solution , with increased of brewing temperature, brewing time, tea-water ratio. Among them, tea-water ratio was the most important, brewing temperature was the second, brewing time the last. The best brewing condition was to brew 8g tea in 150 mL water at 100℃for 10 min. The results of experiment about brewing times as the optimal brewing condition, showed that the flavonoid content in tea soup for the first time was the highest, up to 1.63%, the second 0.95%, the third 0.65%, and the tenth only 0.103%, indicating that brewing times of golden leaf tea at least could be three time or more. There were some effects of tea soup temperature on flavonoid content in tea soup. With decreased of tea soup temperature, the flavonoid contents decreased to a certain extent.
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