嫌気処理緑茶(ギャバロン茶)の製法改善--嫌気処理条件の検討

概要

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In order to improve the aroma and taste of anaerobically treated tea (GABA rich tea or Gabaron tea), the conditions for the anaerobic treatment (temperature : 10, 20 and 30°C, time : 0 to 40 hours) were examined. (1) The content of γ-aminobutyric acid (GABA) showed a rapid increase during the early stage of the anaerobic treatment of tea leaves at every temperatures. However this tendency became remarkable with an increase in the temperature. Namely, the GABA content reached 75% of the maximum level within 2 hours, 5 hours and 10 hours at 30°C, 20°C, and 10°C respectively. (2) The qualities of the Gabaron tea were lowered with an increase in the period of the anaerobic treatment and with an increase in the treating temperature. A particularly offensive odor caused by the anaerobic treatment was observed by carrying out the treatment at 10°C for 30 hours or longer, at 20°C for 15 hours or longer, or at 30°C for 5 hours or longer. (3) It was estimated that the GABA content might be elevated while minimizing the deterioration of the qualities of the tea by carrying out the anaerobic treatment at l0°C for 15 to 20 hours, at 20°C for 5 to 10 hours or at 30°C for 2 hours. (4) It was pointed out that the tea leaves should be steamed as soon as possible after the anaerobic treatment, in order to prevent the deterioration of the qualities thereof.