Survey on the Properties of Black Teas of Five Tea Varieties
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In order to establish the specific manufacturing procedure of each variety, the characteristics of black tea manufactured from five tea varieties of C-strain which were selected at our station as well as the behavior of these varieties in the withering and fermenting processes were investigated from 1950 to 1957. The results obtained were as follows:<BR>1. The characteristics of black tea of each variety<BR>Benihomare : The style was very large, but under-size tea (0. P. or B. O. P.) contained many pekoes, and the liquor and taste were very strong in every season.<BR>C 17: The appearance and aroma of thefirst crop were very good except weakness of liquor and taste, and O. P. of under-size tea was excellent. But the qualities of tea became deteriorated in the second and third seasons<BR>C 18: The style of tea was good, but color of tea had usually a black tinge. Generally speaking, the qualities of this variety were, most inferior in the first season.<BR>C 19: The under-size tea of the first crop (0. P. or B. O. P.) contained many pekoes, and the color of tea was also good, but the liquor and taste were very faint. The app, ear-rance of the second and third crops and the color of infused tea of the third crop were superior.<BR>C 21 : It was remarkable that the color of tea was very nice although the style of tea was not good, The liquor and taste became strong in the second season in which this variety produced the best qualities 1of tea.<BR>2. The behavior of each variety on the withering and fermenting processes<BR>1) Withering process<BR>Benihomare proceded slowest on the withering process and C 17 and C 19 somewhat rapidly than C 18 and C 21, but among the latter four there was not nearly any significant differ-ence.<BR>ii) Fermenting process<BR>Concerning the fermentation rate, the four varieties except C 18 could be divided into three types, one type of C 21 fermented more slower than the other types, but C. 17 fermented most quickly among three varieties.
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