|Title:||東部茶區季節性製茶品質特徵及技術改良||Other Titles:||The Seasonal Character and Improvement on the Quality of Tea in the Eastern Tea District||Authors:||陳國任
|Keywords:||早春;晚冬;化學成分;製茶品質;early spring;late winter;chemical composition;the quality of tea||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:||179-186||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
The quality on the aroma and taste of pauchong tea made by Chinshin Oolong was the best, TTES No. 12 was better and TTES No. 17 was worse in the early spring and spring seasons, the pauchong tea of TTES No. 12 was the best in the winter season.
Soluble solid content of spring tea was highest, summer tea was higher and fall, winter and early spring tea were lower. This results showed that the taste of early spring and late winter tea were thin in the eastern tea district. According to the content of caffeine, those of summer tea made by TTES No. 17 was highest, TTES No. 12 was higher, and early spring tea made by Chinsin Dapang was lower, The content of amino acid was highest in the spring season, was higher in the summer season, and was lower in the early spring and late winter seasons.
During the late spring and summer seasons in the eastern tea district, the litter taste of pauchong tea was heavy. It is recommended that heavy withering and light shaking were adoptable to decrease the litter taste and improved the quedity of tea.
|Appears in Collections:||農業化學組|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.