|Title:||袋泡草果茶之研製||Other Titles:||Research and Development of Bagged Herb and Fruit Tea||Authors:||張清寬
|Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||73-85||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Nowdays, non-tea drinks, substitutes for tea, are gaining the popularity sharply both domestically and overseas, and have caught rapt attention of more and more researchers concerned. Now, drinking the tea-substituting drinks is developing into a noticeable trend in Taiwan for Taiwan being rich of various tea plants and other herbs/plants as sources of health foods. Taking a perspective on tea-substituting drinks, in the foreseeable future, they will definitely affect very severely the sales in middle and low end tea products consumer markets in Taiwan during the current trend of steadily increased “sense of health” among the people in Taiwan. In fact, tea-leaf tea has a noticeable “compatibility/affinity” with other health herbs or foods, thus tea is not only good for “drinking without any additives” but also excellent for drinking as a mixture with a health promotion ingredient in it for an increased flavor or health maintenance effect, for instance, flower tea and fruit tea are typically famous. Basing on these facts, the experiments on the Research and Development of Herbal and Fruit Tea is launched aiming at promoting the added value of the middle and low end tea products in Taiwan and actively diversifying the tastes and flavor of tea drinks which will in turn attract consumers and promote the sales of tea drinks.
The results of the experiments on the Research and Development of Herbal and Fruit Tea are summarized as follows:
1. Collecting Health Promoting Plants/Herbs
The collection work has been launched aiming at the popular local herbs and plants noticed for their health promotion efficacy; as so far the specimens of more than 40 species of the herbs and plants, including Leikung ken and guava tree have been collected, classified and filed.
2. Selecting Optimum Tea Products to Serve as Main Ingredients:
The requirements of the tea specimens optimum for serving as main ingredients have been established according to the catagory and grade of each kind of tea, including Black Tea, Green Tea, Pouchong Tea, Oolong Tea.
3. The Optimum Composition and Formula Ingredients Ratio of each Herb Fruit:
26 kinds of samples showing the optimum formula and ingredient ratio of each have been selected, however, they are just for reference only.
All these tea bags are packed mainly either in cotton paper bags or in aluminum foil, and an approprite content of 2.5g is recommended. Besides, a large size cotton paper bag packing is also presented to meet the possible need in the market.
5. Investgating Hobby Potential and Acceptability among the Consumers:
Among all formula preparations 5 kinds of fragment type herb tea bags and 2 kinds of fine powder type herb tea bags were selected for serving as specimens for the investigation. The results showed that in both Hobby Potential and Acceptability, the herb tea bag won 80% of positive response.
6. Benefitable Effect in Health Promotion:
The benefitable effect is revealed from the ingredients information and the efficacy information, however, since they have not been empirically verified, it is advisable to promote them as drinks than to emphasize their therapeutic effect.
|Appears in Collections:||農業化學組|
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