三番茶葉とビワ葉を混合揉捻した新たな発酵茶の開発
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概要
- 論文の詳細を見る
有効利用されていない三番茶葉とビワ葉を混合した新たな発酵茶の製造法を検討した．緑茶製茶機械の粗揉機を利用して三番茶葉に70℃の熱風を当て，茶温を40℃以下に保ち20分間攪拌して茶葉を萎凋させた．次に揉捻機を用いて萎凋した三番茶葉にビワ葉を全量の10％添加し揉捻することで，カテキンの酸化重合が促進され，味，香りに優れ，浸出液の色が鮮やかな紅色を呈する品質の高い混合発酵茶が製造できた．用いる三番茶葉は，二番茶摘採日から通常の三番茶葉の最適摘採時期と同じ35日頃に摘採したものが最適である．
著者
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田中 隆
長崎大学大学院医歯薬学総合研究科
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松井 利郎
九州大学大学院農学研究院
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玉屋 圭
長崎県工業技術センター
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西園 祥子
宮崎大学産学連携センター
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田丸 靜香
長崎県立大学大学院人間健康科学研究科
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田中 一成
長崎県立大学大学院人間健康科学研究科
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宮田 裕次
長崎県総合農林試験場東彼杵茶業支場
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野田 政之
長崎県総合農林試験場東彼杵茶業支場
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林田 誠剛
長崎県果樹試験場
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徳嶋 知則
長崎県果樹試験場
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