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Updated: Aug 8, 2026

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
Published on: May 26, 2023
Factors affecting transfer of polycyclic aromatic hydrocarbons from made tea to tea infusion
Daohui Lin1, Lizhong Zhu, Lan Luo
1Department of Environmental Science, Zhejiang University, Hangzhou, Zhejiang, China 310028.
Abstract:
Factors affecting transfer percentages of 12 polycyclic aromatic hydrocarbons (PAHs) were investigated, including tea variety, tea/water ratio (TWR, g/mL), brewing times, washed tea or unwashed tea, and covered cup or uncovered cup. It was observed that %PAH transfer varied with tea variety and increased with the decrease of TWR. The mean %PAH transfer with TWR = 1/150 was 1.12 and 1.65 times higher than that with TWR = 1/100 and 1/50, respectively. %PAH transfer reduced greatly as the brewing times increased. The mean %PAH transfer in the first brewing time occupied 51.6% of the total three mean %PAH transfers in the three brewing times. The mean %PAH transfer decreased by 30.4% after the tea had been washed immediately before brewing. Brewing the tea within uncovered cup diminished %PAH transfer by a degree of 4.31-31.7% compared to brewing the tea within a covered cup.
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