The Green Tea Quality of Early Varieties in the Warm Region (Part 1)

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  • WADA Kosei
    Makurazaki Branch, National Research Institute of Tea
  • NAKATA Norio
    Makurazaki Branch, National Research Institute of Tea
  • HONJO Yoshio
    Makurazaki Branch, National Research Institute of Tea

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Other Title
  • 暖地におけるチャ早生品種の品質特性(第1報)
  • 暖地におけるチャ早生品種の品質特性-1-
  • ダンチ ニ オケル チャ ワセ ヒンシュ ノ ヒンシツ トクセイ 1

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Abstract

The green tea quality for the first crop of Kuritawase, Makinoharawase, Hatsumidori, Yutakamidori, Yaeho and Surugawase (early varieties), and Yabukita(a medium variety) as control was investigated, using the new shoots at tea fields in the suburbs of Makurazaki city, Kagoshima prefecture, in 1972.<BR>1) The optimum plucking times of the new shoots were about on the 13th, 14th, 17th, 18th, 20yh, 24th and 26th of April for Kuritawase, Makinoharawase, Hatsumidori, Yutakamidori, Yaeho, Surugawase and Yabukita respectively.<BR>2) The order of the tea quality was as follows from the result of the tes of least significant difference as to the score by the organoleptic test.<BR>Surugawase=Yabukita>Kuri tawase>Yutakamidori>Yaeho=Maki noharawase>Hatsumidori.<BR>3) Total scores of the appearance and the liquor of the made tea by the organoleptic test showed a tendency to decrease with the lower contents of the total nitrogen and water soluble nitrogen. Accordingly, the reason why the qualities of Yaeho, Makinoharawase and Hatsumidori were inferior to the others seemed to be these lower contents.<BR>4) The clear correlation was not observed between the tea quality and amino acid or tannin content.<BR>5) Surugawase, Kuritawase and Yutakamidori are recommened as suitable varieties in respect to the quality of made tea, and Kuritawase and Yutakamidori in respect to early production as early varieties in the warm region of sourthern Kyushu etc.

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