頁籤選單縮合
題 名 | 不同攪拌次數對白毫烏龍茶感官品評與水色色差值之影響=Study on the Flavour Quality, Appearance and Liquor Color of Bai-hau Oolong Tea by Different Shaking Times |
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作 者 | 陳國任; 陳俊良; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 23 民93.11 |
頁 次 | 頁107-113 |
分類號 | 473.44 |
關鍵詞 | 茶; 青心大冇; 官能評鑑; 白毫烏龍茶; Tea; Chin-shin Dapang; Sensory evalution; Bai-hau Oolong tea; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗主要目的在研究以青心大冇品種製造白毫烏龍茶過程中,藉由不同的攪拌次數來控制茶葉的發酵程度,探討白毫烏龍茶製程中靜置萎凋及攪拌步驟對茶葉發酵程度,及對茶葉外觀與水色變化的影響,期能做為判斷茶葉香味品質評分與分級之參考。試驗結果顯示,不同攪拌次數對茶葉外觀及水色(a值、b值、△E值)與茶湯滋味有顯著影響。a值與b值隨著萎凋攪拌次數之增加而增加,顯示茶湯綠色成分減少而黃色成分增加。官能品評顯示,以攪拌五次香味品質最佳,其次為攪拌四次。而b值與茶葉評分結果成高度正相關。 |
英文摘要 | The object of this research is to understand the withering and shaking effect on the tea fermentation, appearance of tea, and the change of liquor color, so that may help us to judge the flavour quality and grade the tea. Experiemental results showed that there were significant differences in appearance, liquor color (a, b, △E value), flavour and taste of the tea made from different shaking times. The a value and b value increased by the shaking times, which means that the green components decrease and the yellow components increase. Sensory evaluation revealed that the shaking five times treatment gave the best quality of tea liquor, and the shaking four times was the second ranked. The b value showed high correlation with the results of sensory evaluation. By understanding the withering and shaking effect on tea fermentation, appearance of tea, and the change of liquor color, it may help us to judge the flavour quality and grade the tea. |
本系統中英文摘要資訊取自各篇刊載內容。