Abstract
The differeces on roasted green tea (Hoji-Cha) flavor were compared between the orthodox roasting (0) by pan-direct-heating and the combined roasting (C) with pan-direct-heating and far-infrared rav radiation.
On the O-roasting, Hoji-cha was over-heated on pan surface fixed at high temperature and strong roasting aroma was produced. On the C-roasting with two heating sources, the temperature of pan surface was fixed lower than that of the 0-roasting. And by combined heat energis of the far-infrared ray radiation and direct-pan-heating teas were roasted uniformly. Then, as the over-heating of tea was averted, the C-roasting teas showed milder and more fragrant flavor than the O-roasting teas.
