Simple Methods of Judging the Qualities of Black Tea for Individual Selection Work in Tea Plant Breeding (Part 1):Relationships among the Chloroform Test, Tannin Content and the Qualities of Black Tea
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The chloroform test, determiantion of tannin content and the Raikai tea manufacturing process (tea leaves were ground and, kneaded in Raikai-machine) were carried out in this studies, using 43 Assam varieties and 41 Chinese ones.<BR>The results led to the finding of the following positive correlations among almost all values obtained in the above experiments.<BR>Correlations between the fementing properties evaluated by the chloroform test and the content of tea tannin were not so high (r=0.370).<BR>Both the characters mentioned above, however, showed very high correlations (r=0.708 and 0.692, respectively) with the fermentation abilities in the Raikai tea manufacturing using unwithered leaves.<BR>Relatively high correlations (r=0.445 and 0.613, respectively) were also observed between above two characters and the qualities of black tea manufactured by the Raikai method using withered leaves, but each correlation coefficient to the aroma was found to be low (r=0.377 and 0.386, respectively).<BR>Multiple correlation coefficient of fermenting properties evaluated by the chloroform test and the tannin content on the qualities of made tea was 0.684, which was higher than each simple correlation coefficient.<BR>And then, it seemed that there was no significant difference between Assam varieties and Chinese ones.<BR>From the above results, it was concluded that the chloroform test should be used as a simple method of judging the qualities of black tea for individual selection works in tea plant breeding, especially it became more useful to us by the aid of tannin content.
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