1972 Volume 1972 Issue 37 Pages 69-78
The relation between infusing condition of Sencha (commongreentea) and soluble component in liquor was investigated as a basic research of green tea taste.
Six grams of tea was infused with 180ml of water of 40, 60, 80 and 95°C for 2, 4, 6, 8 and 10 minutes, respectively. Content of solublematter, soluble nitrogen, caffeine, catechins, amino acids and reducing sugars in these infu-sions were analyzed and compared with each total content in original tea. The results were as follows.
1. The most significant difference of infusing rate was observed between 60°and 80°C with all constituents.
2. The infusing rate of catechins, especially epigallo catechin gallate were larger in high grade tea than in low one.
3. Among the green tea constituents aminoacids were most easily extractable.
4. Soluble nitrogen and tannin were generally more extractable in small size tea than in large size one, however, difference of infusing rate of tannin between both size tea became very small under high infusing temperature.
5. The ratio of soluble nitrogen to tannin content was decreased as infusing temperature became higher.