Studies on the Guri Tea for Export (Part 1)
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概要
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1. In order to recognize the difference of qualities of Japan teas and China ones which were exported to North African market, 10 China teas and eight Japan ones were collected in 1954. The style, color, liquor and chemical constituents of these samples were examined.<BR>2. The collected samples were 4 classes of guri tea which were designated as hyson, gunpowder, chun-mee and sow-mee.<BR>3. The size of Japan teas was larger than that of China ones, especially in the chun-mee class but not in the gun-powder class. The style of China teas was superior than the other by the sensory test.<BR>4. On the color of tea, the luminance and purity of color of China teas indicated by the I. C. I. method were higher than the other, while the dominant wave lenght showed no difference in both teas. The color of China teas was very remarkablly yellowish, especially in the sow-mee class.<BR>5. The color of liquor showed no difference in both teas.<BR>6. The chemical analysis brought the following results.<BR>i) The nitrogenous constituents, hot water extract, crude ash, alkalinity of ash and the ratio of soluble-N in the hot water extract were richer in China teas than in the other, and the tannin showed the same tendency except in the gun-powder class.<BR>ii) China teas contained more soluble fraction of nitrogenous constituents than the other.<BR>iii) From the above-mentioned data, it was considered that China teas were manufactured from younger leaves than Japan ones.
- 日本茶業技術協会の論文
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