Studies on the Improvement of Tamaryokutya for Export (Part 3):Survey on the Properties of Kamairitya and Tamaryokutya Made with Several Tea Varieties
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1. On the products of Kamairitya and Tamaryokutya manufactured with the same lot of green leaf, the relations between the qualities of tea and the morphological properties and chemical constituents of green leaf were examined with 15 varieties, in which 8 varieties have been recognized to be suitable for Kamairitya on the previous research and 7 varieties are newly selected, from 1957 to 1959.<BR>2. Because of the lack of materials and the inferiority of qualities, C19 and Y1 were excluded from 15 varieties, and 3 varieties, Y2, Y4 and Z1, were recognized to be more suitable for Sentya than for Kamairitya or Tamaryokutya.<BR>3. According to the results, 10 varieties were able to be classified in two groups, namely the following 5 varieties, U6, U12, C5, S27 and Y6 for Kamairitya and other 5 varieties, U19, C3, C4, Y5 and Tamamidori for Tamaryokutya.<BR>4. Concerning the qualities of tea, the adaptability of each variety for Kamairitya or Tamaryokutya was obviously appointed to some extent, but positive relation could not be obtained between the morphological properties and chemical constituents of green leaf.
- 日本茶業技術協会の論文
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