Effect of brewing condition on the quality of Apocynum venetum tea

Abstract

Apocynum venetum tea is increasingly being recognized for its health benefits. Given that brewing conditions affect the flavor and quality of the final brew, optimal brewing conditions need to be determined to produce high-quality A. venetum tea. In this study, different brewing strategies (hot brewing, room temperature brewing, and cold brewing) were used to prepare A. venetum tea. Subsequently, the physicochemical indexes, functional components, antioxidant activity, and aroma compounds of the brews were compared. The brewing conditions affected the soluble solid content of the brews, as well as their pH, color, polyphenol content, flavonoid content, and aroma compounds. Ketones and aldehydes were the most abundant aroma compounds in the teas prepared using the three brewing conditions. Hot brewing tea had the highest content of functional components and antioxidant activity with aromas of grassy alcohols and caramel, sweet, nutty furans and ethers. Room temperature brewing tea was rich in esters with floral and fruity aromas. In contrast, cold brewing tea had a blue-green color; the most abundant compound in this tea was 2,5-dimethylbenzaldehyde, and it had a grassy and floral aroma. These results showed that hot brewing is the most suitable method for Apocynum preparation of A. venetum tea. Practical applications Apocynum venetum tea has become an ingredient in natural health teas in recent years. The brewing conditions will affect the flavor and quality of the final brewing. Therefore, it is necessary to determine the best brewing conditions to produce high-quality A. venetum tea, so as to provide theoretical support for the determination of brewing conditions for A. venetum tea.