Deterioration of Steamed Tea Leaves during Frozen Storage

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概要

• 論文の詳細を見る

• In frozen storage of steamed tea leaves, it is necessary to maintain the storage temperature at about -20°C or lower. Above this temperature the steamed tea leaves cannot keep freshness for long time of 30-90 days.<BR>Tea, manufactured with stored leaves for 90 days at -20°C, had no evident difference in the qualities compared with standard one, manufactured with fresh leaves.<BR>But, some damages were found on their tissues in these frozen leaves and these damages seemed to occur with slow freezing of air flow at -20°C.<BR>These damages occurred usualy in parenchyma of stem of shoots, rarely in main nerve and none in leaf blade tissue.<BR>The occurrence of these damages was avoided with rapid freezing by immersing the leaves into 50% gricerin water solution at -20°C or liquid nitrogen.

• 日本茶業技術協会の論文

著者

• 古谷 弘三

  農林省茶業試験場

• 岩堀 源五郎

  農林省茶業試験場

• 田中 伸三

  農林省茶業試験場

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