Influence of Water Quality on the Quality and Fluoride Dissolution of Shaanxi Fuzhuan Tea

This study examines how water quality affects the sensory attributes and fluoride dissolution of Shaanxi Fuzhuan tea. Using seven different water samples, the physicochemical properties of the water, along with the sensory quality, chemical composition, and fluoride dissolution of the brewed tea, were tested and analyzed for correlation. The results showed significant differences in the physicochemical properties of different water types, which had a significant impact on the sensory quality of Fuzhuan tea. Fuzhuan tea brewed with mineral water had the best quality, with a strong and pure aroma, a mellow and smooth taste, and a distinct golden flower aroma. Significant differences were found in the chemical composition and fluoride dissolution of tea brewed with different water types. The total polyphenol extraction was strongly negatively correlated with conductivity, while total fluoride dissolution was strongly positively correlated with conductivity. Based on comprehensive sensory evaluation and fluoride safety considerations, it is better to use mineral water with weak alkalinity, low conductivity, and low metal ion content to brew Shaanxi Fuzhuan tea.