The magazine Plants has recently published a study carried out by researchers at Zhejiang University in Hangzhou (China) on the influence of the tea utensils used and the sensory and chemical quality in different teas.
In this way, they come to associate with which materials the quality of which types of tea is enhanced, from a chemical and sensory evaluation.
For example, purple clay used on Yixing teapots is ideal for infusing oolong teas and other fermented teas.
To reach these conclusions, they have taken as indicators the content of polyphenols, soluble carbohydrates and aqueous extract in the different liquid teas produced.
In fact, the results of this research provide a scientific basis for the selection of tea utensils adapted to different types of tea such as green tea, white tea, oolong tea, as well as fermented teas (black tea, puerh tea).
Access the full text article by clicking on the following link.
https://www.mdpi.com/2223-7747/13/5/669/pdf?version=1709114550
Guo, H.; Pan, Y.; Li, C.; Fu, Y.; Cao, Y.; Chu, Q.; Chen, P. Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas. Plants 2024, 13, 669. https://doi.org/10.3390/plants13050669
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