Studies on the Pre-drying of Black Tea

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概要

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• The drying rate, the tea-leaf temperature, the change of enzyme activity, and the volatilization of, carbonyl compounds in tea leaf were investigated during the pre-drying at the temperatures of 80°, 90° and 100°C.<BR>As the oxidase activity was almost completely checked at the temperatures applied in 20 min., the fermentation was stopped during the pre-drying.<BR>At the end of pre-drying, the weight loss of tea leaves reached the half of the initial weight, and the leaf temperature rised to near 50°C., and the bulk of the carbonyl compounds in the leaves disappeared.

• 日本茶業技術協会の論文

著者

• 桑原 穆夫

  農林省東海近畿農業試験場茶業部

• 竹尾 忠一

  農林省東海近畿農業試験場茶業部

• 古畑 哲

  農林省東海近畿農業試験場茶業部

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• Studies on the Pre-drying of Black Tea

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