炒米香茶之研製
Other Title
Studies on the Manufacturing of Tea Roasting Products
Journal
1997特用作物試驗成果研討會專刊
Part Of
農業試驗所特刊第74號
Pages
267-267
ISBN
957-02-1964-5
Date Issued
1997-08
Date
1997-08
Author(s)
郭寬福
Abstract
本研究在探討穀類與茶葉混合經烘焙後，對茶葉品質之影響。試驗結果顯示，穀類先行粉碎再焙火可節省時間；焙火溫度220℃，時間25 分鐘，以糯米及小米與茶葉混合後滋味較佳；混合比例於文山包種茶以l:2，而凍頂茶、烏龍茶及紅茶之比例則以1:1較理想。
Roasting qualities of different teas fried with different cereals were investi-gated. Roasted cereals pulverized before roasting tended to save roasting time. Better taste and aroma were obtained in the mixture of waxy rice , millet and mae-tea if roasting temperature was 220℃ , with 25 minute duration . Ideal mixing ratios were l:2 ( cereals : tea ) for wen -sen Paochung tea andl : 1 for Dondin tea , Formosa Oolong and black tea , respectively.
Event(s)
1997特用作物試驗成果研討會
Proceedings of A Symposium on the Experimental Results of Special Crops 1997
Publisher
農業試驗所
Type
conference paper
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