บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Factors influencing the quality of tea.

Ahmed, K. L.;

Bulletin of UPASI Tea Scientific Department Year: 1998 Issue: No. 52 Pages: 42-46

1998

บทคัดย่อ

Factors influencing the quality of tea.

A brief overview of the factors affecting tea quality is presented. Data is given showing that tea quality decreases from the bud downwards. Caffeine and polyphenol contents, which are important in the quality of tea liquor, are less in the third leaf compared with the second leaf and the bud. The relative weights of different parts of the shoot showed that for 3 leaves and a bud, the third leaf and the lower stem accounted for 50% of the whole shoot. The significance of these percentages in relation to the comparison of teas made from 2 leaves and a bud illustrated the necessity for a good standard of picking. Factors affecting quality in postharvest processing of tea (handling, fermenting, drying, sorting, packing and hygiene) are also discussed.