- 期刊
焙火處理對不同海拔茶區茶葉化學成份及品質之影響
Main Chemical Components and Quality of Tea Roasting Treatment at Different Altitude Areas
摘要
為探討不同海拔茶區焙火處理過程之化學成份的變化，以南投與嘉義茶區取得各海拔之毛茶茶樣，進行焙火處理過程各海拔間之化學成份的變化，並進行品評。試驗結果顯示總多元酚在春茶隨著海拔上升而下降，而總游離胺基酸及還原糖則隨著海拔上升而提高，冬茶總多元酚因茶季因素導致對海拔無一定趨勢，不同海拔茶區茶葉之茶湯色差無論在春、冬茶皆無顯著的差異，而葉綠素在春茶時隨著海拔的上升而下降，各海拔茶區焙火過程中僅總游離胺基酸顯著的隨著焙火過程而下降，總多元酚除冬茶600m及1,200m在焙火後有上升外其餘海拔皆有些許下降，茶湯色差值L值隨著焙火處理而下降，a值與b值則上升。春茶高海拔茶區毛茶品評結果皆高於中低海拔茶區，各海拔茶葉隨著焙火過程品評分數漸漸提高，焙火後春、冬茶以海拔1,200m品評分數最高，900m則品評分數最低。
並列摘要
The main purpose of this study was to investigate the changes of chemical components of tea grown in different altitude areas during the roasting process. The tea samples were collected from the tea area at Nantou and Chiayi counties. The result showed that total polyphenols of the spring tea were significantly decreased with increasing altitude. However total amino acid and reducing sugar however were significantly increased with increasing altitude. Total polyphenols content of winter tea has no obvious trend with increasing altitude because of the growth seasonal effect. Total chlorophylls of spring tea were significantly decreased with increasing altitude. Total amino acids of each sample was gradually decreased during the roasting process. For the winter tea, total polyphenols of the most samples were decreased slightly in the roasting duration, except the samples from the altitude 600 m and 900 m. As the roasting duration was extended, the tea liquor was significantly decreased in L valves and a and b valves were increased. Spring tea grown in high altitude areas had higher tea quality scores than that grown in other altitude areas. Roasting treatment could improve the quality of tea. Spring and winter tea grown at the altitude of 1200 m has the highest score and 900 m has the lowest score of tea quality during the roasting treatment.