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來源資料
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題 名 | 東部茶區秋季包種茶烘焙試驗 |
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作 者 | 陳惠藏; 陳國任; 莊瓊昌; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 13 1994.01[民83.01] |
頁 次 | 頁113-119 |
分類號 | 473.4 |
關鍵詞 | 東部茶區; 包種茶; 烘焙; Eastern Taiwan; Pou-chong tea; Roast; |
語 文 | 中文(Chinese) |
中文摘要 | 茶葉精製過程中易吸濕,含水量超過6%以上容易變質,經烘焙後使含水量低於 4%,使茶葉安定有益貯藏。 本試驗茶樣以東以東部機採秋茶,屬於中級茶經撿梗後以五個溫段60°C、80°C、100°C、 120°C、140°C及五個時段2小時、4小時、6小時、8小時、10小時進行烘棓,試驗結果如 下:烘焙溫度越高水分減少越多,烘焙6小時五個時段水分減少率分別為4.2%、4%、6%、6.9% 及7%,烘焙後水色加深,茶葉色澤轉褐、赤、黑等。 試驗茶樣中烘焙80°C 8小時、10小時及100°C 2小時、4小時香氣最高,滋味以80° C4、6、8、10小時及100°C 2、4、6、8小時滋味最好。綜合香氣及滋味東部秋茶烘焙以80 °C∼100°C 6小時為最適合。 |
英文摘要 | Five temperature levels (60,80,100,120 and 140°C) were used to test the effect of roasting tea in combination with five time levels (2,4,6,8 and 10 hours). The results were as follows: The moisture content of made tea decreased 4.2,4,6,6.9 and 7% respectively in 6 hours associated with five temperature levels. After roasting the color of liquor turned to yellow and the appearance changed to brown, red and black. Roasting at 80°C with 8,10 hours and 100°C with 2,4 hours increased the aroma of made tea. During roasting in 80°C with 4,6,8,10 hours and 100 °C with 2,4,6,8 hours, the taste became best. To view the above results, the roasting level of 6 hours associated 80~100°C were suitable for roasting tea in the eastern tea district. |
本系統中英文摘要資訊取自各篇刊載內容。