烘焙溫度與熱風風速對半球型包種茶品質之影響
Other Title
The Influence of Roasting Temperature and Hot Air Circulation Velocity to Semi-curled Paochung Tea Quality
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
72-86
ISBN
957-02-7274-0
Date Issued
2000-11
Date
2000-11
Author(s)
邱端騰
吳文魁
黃正宗
Ruey-Turng Chiou
Wen-Kwei Wu
Cheng-Chung Huang
Abstract
為探討半球型包種茶烘焙時，熱風之風速不同時是否對茶葉品質的變化有明顯的影響。本試驗利用5.4、2.7、1.4、0 m/s等四種風速處理及80℃、100℃兩種烘焙溫度進行比較試驗，並於烘焙4、7、10小時取出茶樣與對照茶樣（未烘焙）比較茶葉滋味、香氣變化的優劣點。依據二年的試驗結果：陳味較重的茶葉以l00℃熱風溫度去除陳味效果最優，風速較大的處理對水氣、雜味之改善效果比低風速處理良好。不同烘焙處理三重複試驗之茶葉品質改善程度，以ANOVA統計分析發現烘焙溫度與滋味變化達5％之顯著差異，而溫度與風速處理都對香氣變化的影響達5％之顯著差異。由烘焙中茶葉品溫測定結果，不同風速處理對品溫變化亦達5％之顯著差異，咸認，烘焙茶葉時，茶葉品溫高低被視為判斷茶湯香氣、滋味的觸覺指標，此一結果亦可顯示善用不同的烘焙熱風風速應該能夠提高茶葉的烘焙效率。
In order to study the effect of air velocity during roasting process to the quality of semi-curled paochung tea. There were 5.4,2.7,1.4and 0m/s four air-velocity combined with 80 ℃ and 100℃ two roasting temperature treated in this study. Roasted tea were sampled at
4,7,10 hours in roasting process, which were evaluated the variation of taste and aroma and contrasted with unroasted tea.
Based on two years results, used 100℃ roasting temperature showed basted effect to remove heavy off-flavor of made tea. Higher velocity of hot air treating in roasting process could improve infusion tea odor efficiently compared with lower air velocity. Conclude the sensory evaluated of tea quality, which variated with difference roasting treatments and analysis by factorial ANOVA statistical model were showed 5% significant difference level of temperature treatment to tea taste variance and the effect of temperature treatment combined with air velocity to tea flavor also showed 5% significant difference level.
According to traditional experience, the variance of tea temperature during roasting process was recognized as an important indication to evaluated improving effect of tea taste and flavor. In this study, because of different air velocity treatment affected tea temperature during roasting process had showed 5% significant difference level, so that, control hot air velocity perfectly in roasting process could raise roasting effect of semi-curled paochung 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
包種茶
烘焙
熱風風速
Paochung tea
Roast
Hot air
Velocity
Publisher
農業試驗所
Type
conference paper
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