紅茶水色におよぼすβ-カロチンおよびSporobolomyces odorusの影響について

概要

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For the purpose of clarifying the essence of the flavor of black tea and its fermentation mechanism, the chemical control of environment in the tea field and the metabolic regulation in fermentation were carried out. It was observed that the length of new shoots and the number of new leaves had been controlled by sprinkling solubilized β-carotene and the culture broth of S. odorus over the field. At the same time, the quality of the infusion of black tea manufactured after the above treatment was evaluated by the sensory test and also by the indication of the color of tea infusion on the CIE diagram. The authors have therefore reached to a conclusion that it was possible to produce black tea whose colored components could be bright red in infusion when β-carotene and S. odorus were sprinkled over the tea field and added to the fermentation process of black tea.
社団法人日本農芸化学会の論文