有研究表明,自来水、纯净水和矿泉水等冲泡绿茶后,茶汤的颜色和抗氧化活性有差别。纯净水冲泡的茶抗氧化能力最高,矿泉水次之,茶汤呈亮黄色;自来水冲泡的茶抗氧化性最低,深黄色并略浑浊。自来水呈弱碱性,当用自来水冲泡绿茶时,茶汤始终为碱性,会氧化茶叶中的多酚类成分,导致抗氧化性下降、颜色加深。矿泉水虽也为弱碱性,但冲泡茶叶 Studies have shown that tap water, purified water and mineral water after brewing green tea, tea color and antioxidant activity differences. Pure water tea brewed the highest antioxidant capacity, followed by mineral water, tea was bright yellow; tap water brewed tea with the lowest oxidation resistance, dark yellow and slightly cloudy. Tap water is weakly alkaline, when green tea is brewed with tap water, the tea is always alkaline, oxidizing polyphenols in tea leaves, leading to decreased resistance to oxidation and darker color. Although mineral water is also weak alkaline, but brewing tea