佳葉龍茶之研製
Other Title
Studies on the Manufacturing of GABA Tea
Journal
農特產品加工研討會專刊
Part Of
農業試驗所特刊第56號
Pages
162-178
ISBN
957-00-6655-5
Date Issued
1995-12
Date
1995-12
Author(s)
蔡永生
阮逸明
張如華
Yung-sheng Tsai
I-ming Juan
Ru-hwa Chang
Abstract
佳葉龍茶為一含高量γ一胺基酪酸之茶葉新產品，由於試驗證實具有抑制高血壓功效，因此日本於1986年開發佳葉龍茶之製造，而於次年即有商品化之佳葉龍茶正式上市。利用省產茶菁研製佳葉龍茶，提昇本省中次級茶葉經濟價值及多元化利用為本試驗之目的，試驗結果摘要如下：
1．不同充氮溫度與時間對γ一胺基酪酸生成之影響，於20℃充氮需經四小時後γ一胺基酪酸含量才達150mg％（乾物重）以上，隨後因充氮時間加長呈微量增加，於30℃保溫充氮，γ一胺基酪酸含量將持續增加，而於40℃條件下呈不規則增減。
2．利用台茶十二號、台茶十三號、台茶十四號、台茶十五號、台茶十六號、台茶十七號、青心大有、青心烏龍、四季春等九品種茶菁原料試製佳葉龍茶，結果顯示台茶十四號、台茶十五號、台茶十六號等三品種γ一肢基酪酸生成量較低，其餘品種所生成γ一胺基酪酸均可達商品化含量以上。
3．遮蔭處理確可提高茶菁或成茶肢基酸含量，對γ一胺基酪酸生成亦可提高，唯成本較為昂貴。
4．利用直接烘焙法改善佳葉龍茶風味，γ一胺基酪酸隨烘焙時問加長，含量遞減，且風味未能有效改善，此法較不適宜。
5．以官能分析法判別佳葉龍綠茶及佳葉龍包種茶，由於茶湯風味相近，水色綠黃，難以有效區辨，嗜好分析結果亦顯示兩者無差異。
6．比較添加20％香片、20％烘焙茶、20％決明子茶與未添加之佳葉龍綠茶、佳葉龍包種茶進行嗜好調查，結果顯示添加20％香片或20％決明子茶較受喜愛。
Methods of manufacturing Gabaron tea using fresh tea leaves materials from Taiwan medium tea area and improvements of Gabaron tea quality were investigated in this study. The results were summarized as follows:
1. Effects of different incubation time and temperature on the GABA formation showed a rapid increase during the first two hours and four hours at 30℃, 40℃ and 20℃ respectively. There was a slightly changes in GABA content as the incubation period last longer. The tendency of higher incubation temperature got higher GABA formation was observed also.
2. Fresh tea leaves from nine different varieties (clones) were tested to manufacture Gabaron tea also analyzed the GABA content showed that there was three varieties (clones) included TTES 14, TTES 15 and TTES 16 got the GABA content less than 150 mg% and the others were higher than l5Omg%.
3. Effects of light shading to increase the glutamic acid content was significantly obserred but the formation of GABA content was less than 20 mg% average compared to unshading treatment.
4. The improvement of quality by baking method to decrease offensive odor specific to Gabaron tea showed that a remarkedly decrease in GABA content while a slightly changes in offensive odor and acceptance.
5.The sensory difference between Gabaron Paochung tea and Gabaron green tea liquor by discrimination test and acceptance test was investigated. It seemed that there was no significant difference in discrimination test and acceptance test due to the flavor of these two Gabaron tea liquor was so similar.
6. To improve the quality of Gabaron tea by blending with high-fired tea, jasmine tea or Cassia tora Linn showed a good acceptance than non-blending Gabaron tea.
Event(s)
農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Subjects
佳葉龍茶
製造
風味改良
GABA tea
manufacturing
flavor improvement
Publisher
農業試驗所
Type
conference paper
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