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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/96939


    Title: Effects of mordem and traditional Tongding Oolong tea process on tea quality
    Authors: Chen, Chung-Chia
    Contributors: 生物資訊與醫學工程學系碩士在職專班
    Keywords: Tongding Oolong tea;Traditional Process;Modern Process;Baking
    Date: 2016
    Issue Date: 2016-03-31 13:35:41 (UTC+8)
    Publisher: 亞洲大學
    Abstract: The production method of Tongding Oolong tea inherited from the production method of Chinese tea, but after hundreds of years. Tongding Oolong tea had developed a unique modern tea production process and equipment differs greatly from early tea factory, but in order to save costs and increase revenue the quality of the key processes manufacture usually ignored and products more and more like green tea. Therefore, we need to research for the modern and the traditional process Tongding Oolong tea to show up the Tongding features of Oolong tea and let the tea industry sustainable development.
    According to the tea chemical components analysis, the contents of soluble solids and theanine are higher in traditional proces than modern process after baking. It showed baking increased the oolong tea theanine content, which evaluated the glycol of the tea liquor, and also raised the tea quality efficiently. The caffeine content was significant lower in traditional process than in modern process. In total polyphenol content, there was no significantly difference between moderan and tradional processes.
    In the individual catechin content of baking tea, the content of gallic acid was higher in modern processing than traditional one. The GC content was less than in modern processing than traditional one. Otherwise, EGC content was higher than in modern processing than traditional one. Besides, the gallic acid and total catechins content were decreased significantly in traditional process tea, so that the Tongding Oolong tea made by traditional process tastes glycol and less bitter and astringent.
    Based on the L value, the brightness, a value, rea and green value, and b value, yellow and blue value, analysis showed the influence of the tea ligour color by tea process. The tea liquor shows golden yellow to ambernand clearly bright in Tongding Oolong tea made by traditional processing. In the individual amino acids analysis, the contents of aspartic acid, serine, glycine, alanine and proline were higher in modern processs Tongding Oolong tea after baking. On the other hand, the glutamic acid, arginine and theanine contents were higher in tradition process tea. Theanine influenced the tea quality directly, decided the freshness of tea and the main composition of tea taste. Thus, tea liquor freshness and sweetness were better in traditional process Tongding Oolong tea than modern one.
    The result of the total score was 76.9 on the modern tea manufacturing process of Tongding Oolong tea with roasting which was advantage of appearance in tea shape and color. The result of the total score was 79.7 on the traditional tea manufacturing process of Tongding Oolong tea with roasting which was advantage of tea liquor color, aroma and taste. There are significance difference.There had different of the quality between traditional and modern manufacturing process of Tongding Oolong tea.The traditional manufacturing process of Tongding tea liquid color had brightly golden amber and clarification, tea flavor had the roasted, fruity and floral aroma.
    Appears in Collections:[生物資訊與醫學工程學系 ] 博碩士論文

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