抄録
There is no enough data of the basic investigation which research the correlation of chemical make up of green tea with that of liquor.
Sencha (common green tea) of high, medium and low grade manufactured in various regions in Japan were collected. The content of chemical constituents in these green teas and their liquors prepared by the method used for ordinary organoleptic test was analyzed, in which three grams of tea were infused with 180ml of boiling water for five minutes.
The correlation coefficient values of main contituents were as follows ; nitrogen, 0.837, caffeine, 0.859, tannin, 0.562 (catechins by paper chromatographic method, 0.396), reducing sugars, 0.662, amino acids, 0.987.
Accordingly, chemical make up of green tea coincide with that of liquor as to amino acids and caffeine. However, similar result did not obtain as to tannin because the infusing rate of tannin from green tea to liquor was considerably affected by size of tea.
Therefore, it is desirable to analyze tasting liquor in research on correlation of chemical composition with green tea taste.
