炒米香茶之研製

Abstract

本研究在探討穀類與茶葉混合經烘焙後，對茶葉品質之影響。試驗結果顯示，穀類先行粉碎再焙火可節省時間；焙火溫度220℃，時間25 分鐘，以糯米及小米與茶葉混合後滋味較佳；混合比例於文山包種茶以l:2，而凍頂茶、烏龍茶及紅茶之比例則以1:1較理想。 Roasting qualities of different teas fried with different cereals were investi-gated. Roasted cereals pulverized before roasting tended to save roasting time. Better taste and aroma were obtained in the mixture of waxy rice , millet and mae-tea if roasting temperature was 220℃ , with 25 minute duration . Ideal mixing ratios were l:2 ( cereals : tea ) for wen -sen Paochung tea andl : 1 for Dondin tea , Formosa Oolong and black tea , respectively.