Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing

Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable through- out the brewing process. Sensory evaluation...