Abstract:Tap water，mineral water，purified water，and ultrapure water were used to brew tartary buckwheat tea.High performance liquid chromatography，an amino acid analyzer，and a electronic tongue were employed to analyze the colors，functional components，tastes，and antioxidant activities of the four tea infusions.The effects of different water quality on the quality of tartary buckwheat tea infusion were explored.The results showed that mineral water was weakly acidic，and the tartary buckwheat tea infusion brewed with mineral water was bright yellow，with the highest content of soluble sugar and free amino acids and higher content of functional components than other tea infusions （P<0.05）.Specifically，the tartary buckwheat tea infusion brewed with mineral water had higher content of total flavonoids （8.70 mg/g），total phenols （5.41 mg/g），rutin（5.70 mg/g），and isoquercetin （0.30 mg/g）.Moreover，it demonstrated higher half maximal inhibitory concentration （IC50） in the scavenging against DPPH· free radicals （1.58 mg/mL） and higher ferric ion reducing antioxidant power （0.36 mmol/g）.The sensory analysis of electronic tongue showed that the tea infusion brewed with mineral water had lower bitterness and higher sweetness and umami than other tea infusions.In conclusion，the tartary buckwheat tea brewed with mineral water demonstrated good quality and strong antioxidant capacity，and thus mineral water can be used as the best brewing water for tartary buckwheat tea.