The Influence of Roasting Temperature and Hot Air Circulation Velocity to Semi-curled Paochung Tea Quality
|Keywords:||包種茶;烘焙;熱風風速;2000年豆類、茶及新興作物育種及生產技術改進研討會;Paochung tea;Roast;Hot air;Velocity;Proceeding of the Symposium on the Improvement of Breeding and Production Techniques of Legumes, Tea and New Special Crops 2000||Issue Date:||Nov-2000||Publisher:||台中：農業試驗所||Start page/Pages:||72-86||Source:||2000年豆類、茶及新興作物育種及生產技術改進研討會:||Abstract:||
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.
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