頁籤選單縮合
題 名 | 水質對茶湯水色之影響 |
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作 者 | 吳聲舜; 陳國任; 莊瓊昌; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 14 1995.07[民84.07] |
頁 次 | 頁89-99 |
分類號 | 434.81 |
關鍵詞 | 水質; 包種茶; 綠茶; 紅茶; pH值; 鐵離子濃度; 水色; Fe刅 concentration; Water quality; Paochung tea; Green tea; Black tea; pH value; Color; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗以五種不同水質,包括蒸餾水、自來水、泉水及兩種不同混合水沖泡包種茶,在一小時內每隔十分鐘利用色差計觀察茶湯水色L、a、b、△E值變化。試驗結果顯示,各處理間L值在一小時內變化程度不同,其中自來水由86.1降為69變化劇烈,混合水次之、蒸餾水及泉水變化小。官能品評則以蒸餾水、泉水其水色成績較自來水和混合水為佳,蒸餾水沖泡的茶湯水色較為明亮,自來水及混合水水色較暗且在短時間內呈混濁狀。 將茶湯調整成不同的pH值和添加不同濃度的鐵離子,綠茶、包種茶及紅茶水色L值隨著pH值的昇高的鐵離子濃度的增加而降低,水色由亮變暗,鐵離子濃度達到5ppm時紅茶水色呈暗紅,包種茶及綠茶呈黃褐色。紅茶茶湯b值隨pH值的增加而降低,而綠茶和包種茶茶湯b值則隨其昇高而增加,顯示茶湯pH值便化對水色b值之效應因茶葉發酵程度不同而異。另外,三種茶種b值隨著鐵離子濃度增加而昇高,其趨勢一致。 饕L高,對茶葉品質不利,此可隨著茶葉乾燥之時程與茶葉含水量遞減降低微波之輸出功率改善之。 4.利用微波加熱於包種茶製程之初乾及乾燥之前期,均能有良好的效率,乾燥後期,可考慮用熱風或其他熱源方式,至於利用於炒菁之製程,因設備之限制,尚不能據以定論。 |
英文摘要 | In this study, the Paochung tea was subjected to infusing with 5 kinds of water including distill-water, pipe-water, ground-water and 2 mix-water, and then to measure the "L", "a", "b", "△E" values of tea liquor color by ten minutes within an hour. The results were as follows: The change of "L" values infusing with pipe-water was highest, mix-water was higher, ground -water were lest within an hour. As for the quality of liquor color, infusing with distill-water and ground-water were superior than infusing with pipe-water and mix-water, the results indicated that liquor color infused with distill-water was brighter, and were darker under infused with pipe-water and mix-water. According to the effect of different pH values and Fe+3 concentrations on the liquor color, the "L" values of green tea, paochung tea and black tea would decrease and liquor color became dark under increasing of pH values and Fe+3 concentrations. The liquor color of black tea became darkred, green tea and paochung tea became yellow-brown when Fe+3 concentration reached 5 ppm. The "b" values of liquor color of black tea became lower and green tea, paochung tea became higher when pH values of liquor color increased, this results indicated that the effect of pH values on the "b" values of liquor color varietied with the degree of fermentation of tea. In addition, the "b" values of liquor color became higher when Fe+3 concentrations increased. sture of tea leaf, the lower moisture content, the higher temperature increased. Because of excessive temperature was an unfavorable effect to Pouchung tea qualities, so that controlled by varying the microwave power output depending on the moisture loss of tea leaf in whole drying period was considered. |
本系統中英文摘要資訊取自各篇刊載內容。