頁籤選單縮合
題名 | 不同茶類沖泡規律之研究=The Study of Brewing Rules for Different Teas |
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作者 | 范宏杰; 鄭混元; | 書刊名 | 臺灣茶業研究彙報 |
卷期 | 32 2013.11[民102.11] |
頁次 | 頁59-76 |
分類號 | 463.84 |
關鍵詞 | 茶; 沖泡; 化學成分; 萃取; 可溶分; Tea; Brewing; Biochemical composition; Extraction; Soluble solid contents; SSC; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗研究以相同採摘條件之茶菁原料分別製作綠茶、白茶、包種茶、紅烏龍及紅茶。試驗目 的在於探討不同的茶葉產品因加工製程的不同,其連續沖泡萃取之感官品質及化學成分含量的變 化。由試驗結果顯示:不同茶類可溶分以白茶30.65%、包種茶30.64%、綠茶29.54%較高,其次 為紅茶28.79%、紅烏龍茶24.91%最低。另外在連續沖泡萃取下茶湯可溶分含量呈現沖泡初期溶 出速率較快,可溶分含量較高,隨沖泡次數增加而呈現降低的規律性。再者不同茶類各沖泡次數 間萃取之茶湯可溶分含量有明顯差異,第1 次沖泡茶湯萃取之可溶分含量以紅茶16.10%較高,白 茶6.87%較低。至第5 次沖泡茶湯萃取可溶分含量以紅茶2.85%,白茶3.12%;紅茶反較白茶低, 此結果顯示不同茶類沖泡萃取速率並不相同。 |
英文摘要 | The teas including green tea, white tea, Paochong tea, red oolong tea, and black tea were made from the tea leaves of same harvest-conditions in this study. The objective of this study was to investigate the variation of chemical constituents and sensory comments of teas which were made from different producing processes and techniques and in continuous extraction. Results showed that soluble solid contents (SSC) of teas in descend order were white tea (30.65%), Paochong tea (30.64%), green tea (29.34%), black tea (28.79%) and red Oolong tea (24.91%). The soluble solid contents were decreased with the increase of brewing times in continuous extraction. There were significant differences of SSC among various teas. At the first brewing, black tea had higher SSC (16.10%) than 6.87% of white tea. At the fifth brewing, white tea had higher SSC (3.12%) than 2.85% of black tea. The results revealed that different teas might have different extraction rates. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。