Influence of Brewing Conditions on Chemical Profiles, Dissolution Patterns, Sensory Evaluation and Bioactivity of Selenium-Enriched Teas

This study compared the chemical position of selenium-enriched black tea (SeBT), selenium-enriched green tea (SeGT), normal black tea (BT), and normal green tea (GT). The dissolution patterns and sensory evaluation of SeGT and SeBT were investigated under different brewing conditions. Through establishing a daily tea drinking model, the antioxidant activity, hypoglycemic activity, and antibacterial activity of tea soup before and after digestion were determined. Comprehensively, brewing at 100 °C for 5 minutes efficiently extracted the quality components of tea, while brewing at 85 °C for 5 minutes diminished the bitterness of tea soup. As brewing cycles and digestion time increased, the bioactivity of the tea infusion declined. This study evaluated the quality of different selenium-enriched teas, explored the dissolution patterns, sensory evaluation, and biological activities of tea soup, providing guidance for consumers in selecting optimal brewing conditions that combine flavor and nutritional characteristics.