Studies on the Specific Manufacturing Procedure of Tea Varieties for Sentya (Part 2):Steaming Effect on the Tea Leaves of Some Varieties
スポンサーリンク
概要
- 論文の詳細を見る
In order to establish the suitable manufacturing procedure of Sentya for each tea variety, the behaviour of 4 varieties Yabukita, Asatsuyu, Tamamidori and Natsumidori, in the steaming process was investigated and the results were summarized as follows:<BR>1. In relation to the steaming period and the hardness of steamed leaf, a long steaming made the leaf more tender than a short steaming, but it was more difficult to soften the leaves of Tamarnidori and Natsumidori than Yabukita and Asatsuyu in the 2nd and 3rd crops.<BR>2. The tea leaf kept greenish blue tint after 10 sec. steaming but with a prolonged steaming reddish tint increased in the color of leaf.<BR>3. On the qualities of tea, the appearance of tea was good on a short steaming, and the liquor, aroma and taste were good on a long one, but in general 30-and 40-sec. steaming gave superior qualities to all varieties.<BR>4. Concerning with the relation between steaming period and storing resistance, the longer the steaming period the less the change in qualities, and the content of V. C. showed also same tendency. It was recognized that Natsumidori was suffered from the most strong effect of steaming period on the qualities of tea after storage, and the rate of deterioration during storage was very little with regard to Asatsuyu and Yabukita.
- 日本茶業技術協会の論文
著者
関連論文
- 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 on the Uniform Operation of Rough Rolling Process of Green Tea Manufacture
- 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
- 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 Guri Tea for Export (Part 1)
- Studies on the Properties of Water for Tasting of Tea
- Studies on the Improvement of Guri Tea for Export (Part 1):Survey on the Properties of Pan-Parched Teas Made with Several Tea Varieties