Effects of Far Infrared Roasting Temperature and Time on the Quality of Poachung Tea

遠紅外線烘焙溫度與時間對包種茶品質之影響

張連發(Lien-Fa Chang) ； 盛中德(Chung-Teh Sheng) ； 黃裕益(Yu-I Huang)

《農業機械學刊》 17卷1~4期 (2008/09) Pp. 15-24

https://doi.org/10.30062/JAM.200809.0002

摘要

本研究以半球型包種茶為材料，並以電熱焙茶法為對照組，探討不同溫度與時間的遠紅外線烘焙對茶葉品質之影響，結果顯示，電熱焙茶法製淂的成茶含水率及pH值較低，茶湯之色澤呈黃、亮趨勢。遠紅外線烘焙樣品之folin含量較高，EGC((-)Epigallocatechin)含量則較低。其他多元酚成分在兩處理間差異並不明顯。另隨烘焙溫度之提高，遠紅外線烘焙樣品之含水率、phenol、folin、EC((-)Epicatechin)、ECG((-)Epicatechin gallate)與EGCG((-)Epigallocatechin gallate)等含量及pH值呈下降趨勢，而咖啡因含量以及茶湯Hunter b（黃色度）增加，但Hunter L（亮度）及Hunter a（紅色度）則無顯著變化。另隨烘焙時間延長，成茶之合水率、phenol、總游離氨基酸、folin、EGCG、ECG等含量及pH值與Hunter a值均呈下降趨勢，而其他成分和茶湯色澤則無顯著差異。

關鍵字

包種茶 ； 遠紅外線 ； 烘焙

並列摘要

Using semi-spherical-type Poachung tea as experimental material, the effects of far infrared radiation (FIR) roasting with different temperature and time on the quality of Poachung tea were studied and the made tea from using electric (EL) roasting was used as the control. The moisture and pH of the made tea from EL roasting were lower than those from FIR, and the infusion of EL roasting was more yellowish and brighter than that of FIR roasting. The folin and EGC ((-)Epigallocatechin) contents in tea sample of FIR were higher and lower than those of EL, respectively while the other phenolic constituents were not significantly different between these two samples. As the roasting temperature increased, the moisture, phenol, folin, EC ((-)Epicatechin), ECG ((-)Epicatechin gallate) and EGCG ((-)Epigallocatechin gallate) contents and pH of FIR samples decreased while the caffeine content and yellowish (Hunter b value) color of tea infusion increased with no significant changes for the Hunter L value (brightness) and Hunter A value (redness). As the roasting time increased, the moisture, phenol, total free amino acids, folin, EGCG and ECG contents and pH and Hunter A values decreased The other constituents and color did not show significantly different.

並列關鍵字

Poachung tea ； Far infrared radiation ； Roasting