Abstract
The effects of rice, tea, water and oil on the foaming characteristics of Buku-buku cha were investigated. Rice has the greatest effect; the higher the concentration of rice (rice gruel) and the stronger the degree of the rice roasting, the more the amount of foam generated. However, the type of rice had little influence on the foaming characteristics of Buku-buku cha. The kind of tea leaf, the concentration of the tea and the type ot water hardness had little influence, but a very small quantity of oil inhibited the foaming characteristics of Buffu-buku cha.
