萎凋溫度與濕度對白茶品質之影響(III)萎凋條件對白茶品質之影響
Other Title
Effects of Withering Temperature and Humidity on the Quality of White Tea (II) Quality of White Tea as Affected by Duration of Withering Condition
Journal
2000年豆類、茶及新興作物育種及生產技術改進研討會論文集
Part Of
農業試驗所特刊第94號
Pages
98-127
ISBN
957-02-7274-0
Date Issued
2000-11
Date
2000-11
Author(s)
林金池
陳世雄
Jm-Chih Lin
Shih-Shiung Chen
Abstract
本試驗目的在探討萎凋溫、濕度及時間的控制對白茶品質之影響。自1994年秋季至1995夏季，採摘茶業改良場十年生台茶17號一心二葉茶菁，在溫、濕度控制之萎凋室進行萎凋試驗。試驗採雙重裂區設計，以三種萎凋溫度（18、25、32℃）為主區，三種萎凋濕度(40、60、80%）為副區，小區則為三種萎凋時間（40、50、60HR）。期能藉由茶葉之官能品評分析結果，探討白茶最佳萎凋條件模式，供改善白茶製造技術之參考。經由反應曲面分析白茶最適萎凋條件，以低溫高濕萎凋40~50小時為宜。建議春茶以18℃，夏、秋茶以20~25℃，在相對濕度80％左右，萎凋40~50小時，可望生產較佳品質之白茶。
Experiments were conducted from the fall 1994 through spring and summer of 1995 to investigate effects of withering temperature, humidity, and duration on the quality of white tea. Young shoots of a bud with two leaves harvested form ten-year-old tea (cultivar TT17) bush, which going on the Taiwan Tea Experiment Station, were used for withering experiments. Double split-plot design with three replications was applied to three crops of tea under controlled temperature and humidity. Three levels of withering temperature, 18, 25, and 32℃ consisted of the main plot. The subplot were three levels of relative humidity, 40, 60, and 80% the sub-sub-plot consisted of three withering periods, tea leaves were dried after 40, 50, and 60 hours of withering respectively. Panel sensory test were practiced to determine qualities of white tea.
Response surface analysis suggest that tea leaves withering under low temperature with high humidity, 18℃ for the spring, and 20-25℃ for the summer and fall, with 80% relative humidity to 40-50 hours, are essential to a better quality of white tea.
Event(s)
2000年豆類、茶及新興作物育種及生產技術改進研討會
Proceeding of the Symposium on the Improvement of Breeding and Production Techniques of Legumes, Tea and New Special Crops 2000
Subjects
白茶
萎凋
溫度
濕度
品質
White tea
Withering
Temperature
Humidity
Quality
Publisher
農業試驗所
Type
conference paper
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