粗茶葉釀製酒之喜好度調查

The preparation and preferences of the brewed wine from crude tea leaves

陳坤上(Kun Shang Chen) ； 陳冠如(Kuan Ju Chen)

《華醫學報》 55期 (2021/12) Pp. 65-77

摘要

粗茶是指採摘時間較晚的茶葉，粗茶葉味道較苦，所含的莖梗較多，口感較差，茶農都將其丟棄。市面上所販售的茶酒大多以浸泡法來泡製，而本研究是以純釀製的方式製成，以粗茶和包裝茶為原料，依不同茶葉與糖濃度比例的配方釀製為茶酒，放置於10°C冰箱中七天使其沉澱後進行感官品評，篩選出最佳的茶酒釀製條件，將粗茶釀製成具有特色的茶酒，以提高粗茶的經濟價值。本研究以低經濟價值粗茶，和包裝茶為原料，依二種糖濃度比例的配方篩選出最佳的茶酒釀製條件並將其釀製為茶酒後再以嗜好性感官品評試驗進行色澤、氣味、甜度、酸度及接受程度感官品評，以提高粗茶的經濟價值，並希望推廣為具有台灣特色的綠色養生酒。結果顯示，粗茶釀造酒及包裝茶釀造酒的最適當添加糖濃度的配方是35%和40%糖，受訪者最喜歡添加40%糖濃度之粗茶釀製酒的色澤，而添加35%、40%糖濃度之粗茶或包裝茶釀製的茶酒氣味、酸度、接受度上，並無顯著性差異。故品評結果顯示，消費者對粗茶釀製酒的色澤喜好度較高，以粗茶為原料釀製茶酒可媲美市售包裝茶葉之釀製酒。就成本考量，以粗茶釀製茶酒，是值得開發的綠色餐飲。

關鍵字

粗茶 ； 釀製茶酒 ； 感官品評 ； 綠色餐飲

並列摘要

Crude tea indicated that the tea leaves are picked late, the crude tea leaves have a bitter taste, more stems, and a poor taste, therefore, which is low economic value, bitter and discarded by tea farmers. Most of the tea wines on the market are brewed by soaking method, therefore, the aim of this study was to preparate the products of brewed wine by crude tea leaves and packaged tea, according to the formula of different sugar concentration. After maturation, we evaluated the difference of sensory to screen out the best concentration of sugar for the preparated the tea wine. Then, we evaluated the difference of color, smell, sweetness, acidity, and overall acceptance of the brewed wine by hedonic sensory evaluation. Results showed that the concentration of 35% and 40% sugar in our products were the best preference by the respondents, and the preference of color in the concentration of 40% sugar of the brewed wine by crude tea leaves was significiently higher than other products. There was no significant difference in smell, sweetness, acidity, and overall acceptance of tea wine brewed from crude tea and packaged tea. Our results suggested that the products of brewed wine fermented by crude tea leaves can be accepted by the consumer, and it is comparable to the packaged tea. This result speculates that brewed tea wine with crude tea may have potential for green drinking development in the market.

並列關鍵字

crude tea ； brewed tea wine ； hedonic sensory evaluation ； green drinking