查詢結果分析
來源資料
頁籤選單縮合
題 名 | 白茶製造及貯藏性之改良研究=Studies on the Manufacturing and Storage of White Tea |
---|---|
作 者 | 徐英祥; 林金池; 郭寬福; 阮逸明; 張清寬; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 17 1998.06[民87.06] |
頁 次 | 頁81-94 |
分類號 | 473.4 |
關鍵詞 | 製造法; 貯藏; 白茶; Manufacturing method; Storage; White tea; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗進行白茶適製品種篩選,六品種中以臺茶 17 號所製成之白茶品質最佳。 再利用臺茶 17 號為供試材料,比較萎凋期間攤葉量處理對不同季節茶菁製成白茶品質之影 響。 結果顯示,以每平方公尺 800 克攤葉量處理所製成之白茶品質較佳,且符合經濟效益 。第二次夏茶和秋茶在高溫低濕環境下,茶菁失水快速,比春茶及第一次夏茶之低、中溫環 境失水速率快 1.5-2.5 倍以上。 貯藏試驗方面,白茶若貯藏於夏秋季較高室溫下,三個月 後即有陳味產生,為延緩品質之劣變,應利用低溫貯藏。白茶製造未經炒菁和揉捻過程,芽 葉組織完整,為使各種香氣滋味成分充分釋出,應適度提高白茶之沖泡溫度與時間。沖泡時 以 100 ℃開水浸泡 5-7 分鐘為宜。 |
英文摘要 | This experiment aimed to screen suitable cultivars for white tea, and to understand effects of withering, package and storage treatments on qualities of white tea. Among the six cultivars, TTES No. 17 showed the best quality for processing of white tea. Then we used TTES No. 17 as experimental materials to investigate the effects of spreading density of fresh tea shoot during withering on qualities of white tea. It was showed that spreading at the density of 800 grams per square meter gave the best quality white tea. The withering condition of the autumn and late summer tea are under high temperature and low humidity, dehydration rate were 1.5 to 2.5 times higher than that of the spring and early summer tea. Off-flavor was tested when white tea storage under room temperature for three months. It is suggested that white tea should storage under low temperature (below 5 ℃ ). Since in the white tea processing, tea leaves kept in whole sharp without any panning and rolling. A higher temperature of water and longer infusing time is needed to release the fragrance and taste of white tea leaves. For preparing white tea, infusing with boiling water (100 ℃ ) for 5 to 7 minutes is suggested. |
本系統中英文摘要資訊取自各篇刊載內容。