Changes in Chemical and Physical Properties during the Manufacturing of Green Tea

TAKAYANAGI Hirotsugu, ANAN Toyomasa

doi:10.5979/cha.1986.64_39

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Other Title

荒茶製造工程における茶葉の理化学性の変化
アラチャセイゾウコウテイニオケルチャハノリカガクセイノヘンカ

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Description

Changes in both chemical constituents and physical properties of tea leaves during green tea manufacturing were examined. The manufacturing of green tea consists of following processes: steaming, primary rolling, rolling, secondary rolling, final rolling and final drying. The content of water extract, total nitrogen, tannin, caffeine, solublue nitrogen, free reducing sugar free amino acids, or vitamine C did not change during the manufacturing. The amount of the above constituents extracted from leaves for 5 min increased in the primary rolling process and thereafter little changed. Water soluble pectin was gradually reduced from the primery rolling process to the final drying process, but the contents of both salt-soluble and acid-soluble pectins did not changed. Bulk density of leaves and the conversion ratio of chlorophyll to pheophytin increased re-mar kably during the process, and Hunter's L, a and b values were larger in steamed leaves than in leaves of the remaining processes.

Journal

Chagyo Kenkyu Hokoku (Tea Research Journal)

Chagyo Kenkyu Hokoku (Tea Research Journal) 1986 (64), 39-43, 1986-12-01

Japanese Society of Tea Science and Technology

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