Studies on the Improvement of Guri Tea for Export (Part 1):Survey on the Properties of Pan-Parched Teas Made with Several Tea Varieties
スポンサーリンク
概要
- 論文の詳細を見る
1. In order to establish the special manufacturing method of exportable pan-parched tea, the relation between the characteristics of tea varieties and qualities of tea was examined and the suitable varieties were selected among some 29 domestic tea varieties from 1949 to 1955.<BR>2. The shape (length of leaf/width of leaf), thickness, and color of fresh leaves indicated the varietal characteristics, but the relation between the characteristics of fresh leaves and the qualities of tea showed no definite result except between the color of leaves and that of teas.<BR>3. A high correlation existed between the ranking of tea style by the sensory test and the specific volume of tea, and it was recognized that the tea style could be estimated by measuring the specific volume, but the latter did not indicate the varietal difference because the annual or seasonal fluctuation was very remarkable.<BR>4. The color of tea indicated the varietal characteristics very clearly, however, the relation between the color of tea and its sensory estimation was not distinct.<BR>5. On the color of liquor, the varietal difference was noticed only in the composition of color, but no definite relation was obtained among the composition, deepness, and its sensory estimation.<BR>6. On the relation between the chemical constituents and the qualities of, tea, the varieties which contained higher total nitrogen or tannin had a superior qualities to those of lower contents, especially in the case of tea style.<BR>7. As the result of these experiments, the following eight varieties, i. e., U 6, U 12, Tamamidori, C 3, C 4, C 5, C 19, and S 27 were proved to be suitable for pan-parched tea. This research will be continued adding newly selected several varieties to the above eight ones.
- 日本茶業技術協会の論文
著者
関連論文
- 着色茶より水溶性タール色素の検出法
- 木茎選別機の使用法について(第2報) : 電気木茎選別機に対する製茶の調製方法
- Survey on the Properties of Black Teas of Five Tea Varieties
- Studies on the Specific Manufacturing Procedure of Tea Varieties for Sentya (Part 2):Steaming Effect on the Tea Leaves of Some Varieties
- Studies on the Improvement of Tamaryokutya for Export (Part 3):Survey on the Properties of Kamairitya and Tamaryokutya Made with Several Tea Varieties
- The Effect of Washing of Green Leaves on the Tea Manufacture (Part 1):On the Relation between the Washing Method and the Radioactivity and Qualities of Tea
- On the Manufacturing method of Yonkontya (Part 1)
- Experiments on the C.C.C. Single Action Tea Roller
- Studies of the Color of Liquor of Black Tea (Part 2):On the Relation between the Estimation of Sensory Testing and the Color of Liquor by I.C.I.Method
- Studies on the Color of Liquor of Black Tea (Part 1):On the Color Grading of Liquor of Black Tea with Electric Photometer
- The Polishing Process of Tea (Part 1):The Effect of the Polishing Process on the Colour of Tea
- 煎茶の貯蔵条件が品質に及ぼす影響について
- Studies on the Specific Manufacturing Procedure of Tea Varieties for Sentya (Part 1):Survey of the Propertiesof Stenya Made with the Leaves of Several Tea Varieties
- Studies on the Polishing Process of Tea (Part 2):On the Optimum Rate of Rotation of the Polishing Machine
- Studies on the Guri Tea for Export (Part 1)
- Studies on the Properties of Water for Tasting of Tea
- Studies on the Screening Process of Tea (Part 1):Investigation on the Horizontal Screen
- The Grading of the Colour of Liquor of the Guri Tea for Export (Part 1):The Measurement of the Colour Intensity of Liquor
- Studies on the Improvement of Guri Tea for Export (Part 1):Survey on the Properties of Pan-Parched Teas Made with Several Tea Varieties