Tne Green Tea Quality of Early Varieties in the Warm Region (Part 2)

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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2報)
  • 暖地におけるチャ早生品種の品質特性-2-
  • ダンチ ニ オケル チャ ワセ ヒンシュ ノ ヒンシツ トクセイ 2

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The green tea qualities of the first crops of Kuritawase, Yutakamidori and Surugawase (early varieties) were investigated in comparison with Yabukita (a medium variety), using the new shoots at the tea fields in the suburbs of Makurazaki City and in Makurazaki Branch, Kagoshima prefecture in 1972, 1973 and 1975.<BR>1) The optimum plucking time was earlier in the following order, Kuritawase >Yutakamidori >Surugawase >Yabukita(eaily>late).<BR>2) The order of the tea quality was as follows, from the results of the sensory taste of the made tea : Yabukita=Surugawase=Kuritawase> Yutakamidori (good>poor).<BR>3) Total score of the liquor tasting and the score of the taste of the made tea by the sensory taste showed a tendency to decrease with the higher contents of the tannin. The differences in sensory scores of the liquor tasting are significant (Yabukita=Kuritawase >Surugawase > Yutakamidori). Accordingly, the significant differences seemed to be due partly to the differences of the tannin contents.<BR>4) The clear correlation was not observed between total nitrogen content and total score of the liquor tasting or the score of taste of the made tea by the sensory taste.<BR>5) Kuritawase is recommended as the most suitable variety from the viewpoints of both better quality of the made tea and the earliest produc-tion among the early varieties in the warm region of sourthern Kyushu.

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