Xing Liang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Xing Liang has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Bo Zhang
Sichuan Yihuo Quanjiang Beverage Co., Ltd., Guangyuan 628000, China
1 shared publication - Dongna Liu
Tea Research Institute, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
1 shared publication - Fan Luo
Tea Research Institute, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
1 shared publication - Lanying Li
Tea Research Institute, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
1 shared publication - Wanjun Gao
Tea Research Institute, Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
1 shared publication - Yongjiang Hu
Sichuan Yihuo Quanjiang Beverage Co., Ltd., Guangyuan 628000, China
1 shared publication
Latest Publications
- Open Access
Effects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas
This study investigated the effect of formula water based on soda water and HCO3− on the sensory evaluation and substances of different teas. Highly fermented teas showed better sensory quality with a higher soda water ratio in the formula, while low-fermented teas improved with a small amount of soda water. Low HCO3− (≤21.97 mg/L) enhanced aroma and reduced bitterness, whereas high HCO3− (≥40.27 mg/L) can dim the brightness of tea infusion, dull the aroma, and reduce refreshing taste. High HCO3− is unfavorable to green tea’s substance stability but somewhat beneficial to that of black tea. When brewing tea with TBW (tea brewing water), a longer brewing time yields more substances dissolved by HCO3−. Compared to four waters, TBW was better for green and black teas. In short, multiple brews with TBW were best. This study provides a reference for the optimization of the quality of tea brewing water.
Open AccessEffects of Bicarbonate Ions in Tea Brewing Water on Sensory Properties and Substances of Different Teas
This study investigated the effect of formula water based on soda water and HCO3− on the sensory evaluation and substances of different teas. Highly fermented teas showed better sensory quality with a higher soda water ratio in the formula, while low-fermented teas improved with a small amount of soda water. Low HCO3− (≤21.97 mg/L) enhanced aroma and reduced bitterness, whereas high HCO3− (≥40.27 mg/L) can dim the brightness of tea infusion, dull the aroma, and reduce refreshing taste. High HCO3− is unfavorable to green tea’s substance stability but somewhat beneficial to that of black tea. When brewing tea with TBW (tea brewing water), a longer brewing time yields more substances dissolved by HCO3−. Compared to four waters, TBW was better for green and black teas. In short, multiple brews with TBW were best. This study provides a reference for the optimization of the quality of tea brewing water.