煎茶の貯蔵条件が品質に及ぼす影響について
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概要
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The effects of temperature. and moisture content of tea on the qualities of green tea during storage were studied.<BR>The low temperature of 5°C. prevented the oxidation of ascorbic acid contained in tea, and the browning of tea and its liquor during the storage for 4 months.<BR>If the tea, however, contained as much moistureas 7.5%, it could not keep its qualities perfectly even in this low temperature storage.<BR>In every storage temperature applied, i. e. low temp. of 5°C., room temp. of 18-26°C. and high temp. of 38°C. the lower the moisture content of tea the better the keeping qualities.<BR>In the storage of green tea, the low temperature and the low moisture content (less than 5%) of tea must be recommended and from our former report, the inert gas package in addition to the cold storage will perfectly keep the qualities of tea.
- 日本茶業技術協会の論文
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