Brewing conditions alter the multidimensional quality of dandelion flower tea: sensory properties, bioactive composition, and antioxidant efficacy

Dandelion ( Taraxacum mongolicum Hand.-Mazz.) flower tea is valued for its flavor and health potential, whilst brewing methods critically influence its quality. This study investigated the impact of brewing methods on the sensory traits and chemical composition of dandelion flowers. Although sensory evaluation revealed no significant preference, the hot and cold brewing methods yielded distinct chemical profiles. Cold brewing increased levels of sugar, amino acids, alkaloids, and featured aroma compounds such as dihydroactinidiolide and isovaleraldehyde. In contrast, hot brewing promoted polyphenol extraction (caftaric acid) and higher antioxidant activity. Key aroma markers, notably ( Z )-2-heptenal with its green and fatty notes, were exclusive to hot brew. Moreover, mineral-rich tap water reduced chicoric acid extraction. Optimal hot brewing conditions were determined as a 1:50 tea-to-water ratio, using purified water at 100 °C for 5 min in a thermos. These findings provide practical guidance for optimizing flavor and health benefits in dandelion flower tea preparation.