|Title:||薑味茶之研製||Other Titles:||Studies on the Manufacture of Ginger Tea||Authors:||吳傑成
|Issue Date:||Nov-2000||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第94號||Start page/Pages:||239-240||Source:||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||Conference:||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
1) Based on optimum amount ratio test between ginger and tea, when the ratio was 1:1, the female tasters had sound response. However, the male tasters felt low ginger flavor on the drinks. This led to adopt three testing ratios (1:1, 1:2 and 1:3) used in the 2nd year experiment. 2) Through 2 year research and development on ginger-flavored tea, we had developed the technology for making ginger tea, with ginger flavor and tea flavor regardless of crop season tea as making materials. The tea soup was generally pale or deep honey yellow and had good ginger taste and tea taste. Especially, when summer tea with increased amount of ginger were used to make ginger tea, there was no bitter taste in tea soup. Although the quality was not as good as the ginger tea with spring tea or autumn tea as ingredient, the sensory evaluation showed that the tea was accepted by most tasters. Particularly, the male tasters enjoyed the higher amount of ginger putting in the tea (tea : ginger=l:3). 3) It was better to use old ginger than young ginger to make ginger tea as the fact that the young ginger contained higher amount of water so that the tea made had low ginger flavor. 4) There had difficulty to used ginger juice to make ginger-flavored tea as low flavor of ginger juice obtained, making the made-tea containing low flavor of ginger. 5) Shredded ginger provided as good materials for making ginger tea, liking by most tasters. Apparently, Chinese type tea was better than Assam type tea in making ginger tea.
|Appears in Collections:||作物組|
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