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
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概要
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1. In order to establish the suitable manufacturing procedure of several tea varieties for Sentya, the characteristics of sentya made with eleven varieties as well as the behaviour of these varieties in the manufacturing process were investigated from 1949 to 1958.<BR>2. It was recognized that these varieties could be separated into two groups, one type of which showed much more excellent quality on the first crop than the second and third crop, but other type had no remarkable difference among each. season, and four varieties of Yabukita, Asatsuyu, S6, U9 which belonged to the former type had superior quality for sentya.<BR>3. The color of green leaf which was indicated by B/R of Lovibond Tintometer was closely correlated to the ranking of tea color by the sensory test, but B/R did not show the specific tone of tea color.<BR>4. A high correlation existed between total nitrogen and sensory estimation of qualities of tea, and between soluble nitrogen and (sensory estimation of tea) taste respectively.<BR>5. Concerning with the behaviour of these varieties in steaming process and primary heating and rolling process, the loss of weight of tea leaves after the primary heating and rolling process affected the qualities of tea on the case of four varieties of Yabukita, U9, Tamamidori, S 6, but steaming period had no relation to the quality of tea except one variety of S 6, <BR>6. As the investigation of these eleven varieties ended except the examination of manufacturing process, this research will be continued with newly selected varieties on the characteristics of sentya manufactured from each variety.
- 日本茶業技術協会の論文
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