焙焼条件がほうじ茶の品質に及ぼす影響
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The effects of roasting conditions on the qualities of roasted green tea were investigated employing a laboratory scale tea roaster capable to regulate the temperature. As a result of sensory test, it was found that the roasted tea of the most favorable quality was obtained when roasted at 160-180°C.<BR>The losses of tannin, water extract, and ascorbic acid in green tea were remarkable during roasting, especially the loss of ascorbic acid amounted to the half of the green tea when roasted at the best condition. The results of paperchromatography noted that the principal flavanols such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate decreased remarkably and new phenolic compounds produced.
- 日本茶業技術協会の論文
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- Effect of Storage Condition on the Qualities of Green Tea