Effect of Storage Condition on the Qualities of Green Tea
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The effects of storage temperature and moisture of tea were recognized to show the most significant effects on the qualities of tea during storage. Although siginificant on the aroma, taste and the color of liquor the effect of the oxygen content in the head space of the can in which tea was stored was almost insignificant on the browning of tea so far this experiment concerned, The color of liquor and the taste of tea highly correlated with the content of ascorbic acid which was affected by the temperature and moisture content as well as oxygen content.
- 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