:Statistical Study on the Relation between Quality of Tea and Inorganic Components

概要

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An investigation was made on the relation between score of sensuous test and inorganic components of 32 samples of tea which were drawn from both upper group which consisted of 50 ones and lower group which consisted of 50 ones, each group was elected from 150 ones which were displayed for Nara prefectural tea exhibition in 1973, and the results may be summed up as follows. 1) In the upper group, the negative correlation between total nitrogen content and score of taste was observed at the level of 5%. 2) For calcium content, the negative correlations were observed with score of taste, aroma and inner-quality at the level of 5%. In the lower group, the positive correlation was observed between calcium content and score of the color of liquor. 3) In the lower group, the negative correlation was observed between manganese content and score of aroma. The quality was found distinctly inferior in the content of more than 2, 000 ppm of manganese. 4) For iron content, the negative correlation was observed with score of the color of liquor and total score of inner-quality at the level of 5%. In the upper group, the negative correlation was observed between iron content and score of taste. 5) The positive correlation was observed between iron content and menganese content at the level of 5%.
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