Effects of Withering Temperature and Humidity on the Quality of White Tea (II) Quality of White Tea as Affected by Duration of Withering Condition
|Keywords:||白茶;萎凋;溫度;濕度;品質;2000年豆類、茶及新興作物育種及生產技術改進研討會;White tea;Withering;Temperature;Humidity;Quality;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:||98-127||Source:||2000年豆類、茶及新興作物育種及生產技術改進研討會:||Abstract:||
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.
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