Effect of Rolling-Stirring of Fresh Tealeaves Prior to Storage at Low Temperature on the Formation of Tea Aroma Compounds

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  • Katsuno Tsuyoshi
    Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center
  • Goto Tadashi
    Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center
  • Kobayashi Toshiaki
    Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center

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  • 茶生葉低温静置前の撹拌処理が香気発揚に及ぼす影響
  • チャセイヨウ テイオン セイチゼン ノ カクハン ショリ ガ コウキ ハツヨウ ニ オヨボス エイキョウ

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Abstract

<p>Rolling-stirring during indoor withering of fresh tea leaves plays an important role in the aroma of the semi-fermented tea. In this study, we elucidated the effect of rolling-stirring on the aroma of the produced tea. Fresh tea leaves were rolled and stirred prior to storage at low temperature (15ºC). Tea samples were prepared from the stored fresh tea leaves every 4h. The aroma compounds in the tea samples were analyzed after processing. </p><p>We found that the amounts of indole and jasmine lactone in the tea samples were significantly increased by the rolling-stirring treatment. Moreover, the rolling-stirring treatment shortened the peak time of indole and jasmine lactone during the low temperature storage of the fresh tea leaves.</p>

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