Chagyo Kenkyu Hokoku (Tea Research Journal)
Online ISSN : 1883-941X
Print ISSN : 0366-6190
ISSN-L : 0366-6190
Volume 1966, Issue 26
Displaying 1-12 of 12 articles from this issue
  • Kiyoshi KATSUO
    1966 Volume 1966 Issue 26 Pages 1-4
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The growing point of the young and yellow-white colored axillary bud which was sprouted in the dark was covered with a small cotton ball and wetted with 0.2% colchicine solution.
    This colchicine treatment also was made in the dark.
    A wholly tetraploid shoot and some chromosomal chirneric ones with diploid and tetraploid cells were obtained from the above treatment.
    Some wholly tetraploid shoots grew out of the new axillary buds sprouted by the cutting-back technique applied to the chirneric shoots.
    Up to the present, wholly tetraploid shoots have been obtained in the following varieties, "Benihomare", "Hatsumomiji", "Benitachi-wase", "Yabukita" and "Ai 170."
    A brief discussion was made as to the difficulty in the artificial induction of the tetraploid tea plant.
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  • The Growth and the Ability to Survive over the Winter of the Young Tea Plant
    Kiyoshi KATSUO, Shun AMMA
    1966 Volume 1966 Issue 26 Pages 4-12
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    Using 15 varieties (Assam varieties and Assam hybrids), the test of local adaptability of tea varieties for black tea has been made at the 15 experimental spots in Kagoshima, Miyazaki, Nagasaki and Ôita prefectures. Up to the present, the observations have been carried out on the growth and the ability to survive over the winter of the young tea plants of one to three years old.
    Fifteen experimental spots were divided into five groups, being based on the weather conditions.
    There were significant differences of the cold resistance in winter among the used, varieties, and their ranking was as follows: At>AN (NA, CA)>G1Ak>AAN (AA)>Ai.
    Some differences with regard to the rooting properties of the planted trees were observed among the experimental spots, but there were not so distinct differences among the used varieties.
    The growth in the warm places was superior to that in the low temperature regions. In the low temperature regions, hardy varieties showed normal and good growth. In the warm places, however, each variety showed normal growth and non-hardy varieties showed good growth.
    All varieties could survive over the winter in the warm places, but in the low temperature regions two cases were observed as follows: In one case hardy varieties alone could survive and in the other case some non-hardy varieties also could survive.
    From the above results, it was concluded that Assam varieties, AAN and AN Assam hybrids could survive over the winter and showed the normal and good growth in the islands, the warm coasts and the almost all areas of south Kyushu respectively.
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  • Some Considerations on the Raikai Tea Manufacturing
    Kiyoshi KATSUO, Shun AMMA, Tadayuki TOYAO, Shigeru MATSUSHITA, Saneyuk ...
    1966 Volume 1966 Issue 26 Pages 13-24
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The Raikai tea manufacturing (tea leaves are ground and kneaded in Raikai-machine) is considered the most important method used in judging the qualities of black tea for individual selection work in the tea plant breeding.
    This method is superior to the orthodox one for the following reasons: The processes are simple and need a small quantity of sample to be tested.
    Recently, Ishikawa's No. 18 Raikai-machine is used, but the optimum manufacturing conditions for this machine are unknown.
    Using six tea varieties (Assam varieties, China varieties and Assam hybrids), the influences of the manufacturing processes on the qualities of black tea were investigated under six degrees of withering (0%, 10%, 20%, 30%, 40% and 50%) (percentage shows the loss of weight), three levels of Raikai time (7 min., 13 min., and 20 min.) and four levels of fermentation time (1 hr., 1.5 hrs., 2 hrs. and 3hrs.).
    The results showed that the qualites of the Raikai manufactured tea seemed to be much influenced by the manufacturing condition in each process.
    The optimum direction for use of the Ishi-kawa's No. 18 Raikai-machine was determined as follows : The degree of withering was 30%, the Raikai time was about 13 min. and the fermentation time was about 2 hrs.
    The above conditions seemed to vary somewhat according to the nature of the leaf of r the used variety.
    It was also indicated that the high positive correlations were observed between the qua-lities of black tea made by the Raikai method and the orthodox one.
    From the above results, it was concluded that the standard Raikai tea manufacturing was very useful as a simple method of judging the qualities of black tea for the individual selection, the clone test and the test of adaptability in the tea plant breeding.
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  • On the Extension of Plucking Period by the Leaf Plucking and Espalier Training
    Yutaka HOMURA, Tsuneo MATSUOKA
    1966 Volume 1966 Issue 26 Pages 25-31
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    1. The black tea variety "Hatsumomiji" was used for the experiment, and the time of espalier training or the leaf plucking was delayed 4 or 8 days for attempting to extend the next plucking period. The growth of shoot and the yield of leaves were examined at the maturity of leaves of 10-70% Debi-rakido.
    2. When the espalier training before the sprouting of the first crop was tried, the optimum plucking period of the first crop (30% Debirakido) was not extended. But the optimum plucking period of the succeeding crops was prolonged 2-7 days and 2-4 days at the second and the third plucking season respectively.
    3. The leaf plucking period at 15-40% Debirakido ranged over 3.2, 10.2 and 7.2 days at the first, the second and the third plucking season respectively.
    From the result of these experiments, if, at the first crop, the leaf plucking or espalier training is delayed, the plucking period of the succeeding crops will be prolonged and by introducing this treatment into some parts of the tea field the total plucking period through a year will be extended.
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  • Forms of Humic Acid of Tea Soil, Uncultivated Soil and Cultivated Soil
    Kenjirô IKEGAYA, Sôgo KAWAI
    1966 Volume 1966 Issue 26 Pages 32-39
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The property of humus among tea soil, uncultivated soil and cultivated soil derived from Fuji volcanic ash soil, diluvial Makinohara red-yellow soil, and the "Kuroboku" soil was examined.
    The results were summarized as follows:
    1. The form of humus by SIMON's method, methoxyl content of humus and difference spectrum of humic acid among tea soil, uncultivated soil and cultivated soil were examined.
    These investigations did not show any cha-racteristics of tea soil, but indicated the characteristics of soil category.
    2. The amount of true humic acid extracted with 0.1% sodium oxalate solution (the modified SIMON's method) was as follow :
    tea soil ?? cultivated soil>uncultivated soil. The amounts of A type and B type in true humic acid (by SIMON) in these soils were as follows:
    A type was more than B type in Makinohara red yellow soil, B type was a little more than A type in the "Kuroboku" soil and A type was very little in Fuji volcanic ash soil.
    3.The difference spectra of A and B types of humic acid (by SIMON) in red yellow soil indicated a lignin-like pattern but that of "Kuroboku" or Fuji volcanic ash soil did not indicated such a pattern.
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  • Decomposition of Organic Matter at Various Nitrogen Manuring Levels
    Kenjiro IKEGAYA, Sôgo KAWAI
    1966 Volume 1966 Issue 26 Pages 39-43
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The decomposition of organic matter in tea soil at various levels of nitrogen (0, 10, 20kg./1000kg. organic matter) manuring was examined during 144 days.
    Six organic matters were used in this experiment: Rice straw, tea leaf (old leaf), Japanese pampa grass, (Miscanthus sinensis), "Tenporon" (soil conditioner of peat) and. "Telnite" (soil conditioner: lignite was trea-ted with nitric acid).
    Carbon dioxide evolution derived from the decomposition of organic matter was measured at 10, 20, 40, 80 and 144 days after the incubation.
    The addition of nitrogen increased the decomposition of rice straw, tea leaf and Japanese pampa grass.
    The amount of carbon dioxide evolved from the decomposition of sawdust, "Tenpo-ron" and "Telnite" in the nitrogen absence plots was much more than in the nitrogen added plots, and the evolved carbondioxide of the latter plots was about half the amount of that of nitrogen additional plots of rice straw, tea leaf and Japanese pampa grass.
    Nitrogen requirement for the decomposition of these organic matters in tea soil was examined.
    The amount of immobilized inorganic nitrogen was most after 40 days from incubation, and that of rice straw, tea leaf, Japanese pampa grass and sawdust was 7.5-17 kg. per 1000 kg. dry organic matter.
    Immobilized inorganic nitrogen by "Tenpo-ron" after 40 days from incubation was 0.85 kg. per 1000 kg. dry matter, and "Telnite" did not require inorganic nitrogen.
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  • Sôgo KAWAI, Hirotsugu TAKAYANAGI
    1966 Volume 1966 Issue 26 Pages 43-47
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The effect of manganese supply on the growth of tea plant was investigated by the pot experiments with the red-yellow soils of Makinohara having various pH values adjusted by sulphur or calcium carbonate.
    The results were summarized as follows:
    1. The tea plant in plot whose soils were adjusted to 3 levels of pH and manganese was die back with the lapse of one month from planting.
    The growth of tea plant in plot which was added manganese only to the. soil was comparatively superior and that in plot of original without soil calcium carbonate and manganese was relatively inferior.
    2. Among the chemical components of tea leaves, a difference of manganese content due to the treatment was found, that is, the manganese content of tea leaves in plot added calcium carbonate and manganese to the soil was little and that in plot added manganese only was remarkably as much as 0.3-0.5%.
    3. The contents of exchangeable calcium and manganese in the soil of plot were examined, and there existed a close reverse correlation between these components.
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  • The Influence of Temperature during Rolling on the Qualities of Black Tea
    Yoshio KUWABARA, Tadakazu TAKEO
    1966 Volume 1966 Issue 26 Pages 48-57
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The influences of the temperature of the rolling room on the qualities of black tea were investigated. And also the chemical changes in the tea leaves were researched.
    1. It was recognized that the oxidative activity for polyphenol fell down in the leaves rolled at 45°C. And that in the leaves rolled at a temperature between 15°C and 40°C was maintained at a constant level.
    Therefore, the oxidized products of polyphenols in the leaves rolled at a temperature between 15°C and 40°C were formed normally with the lapse of the fermentation period. But the formation of the oxidized products of polyphenols in the leaves rolled at 45°C was depressed.
    2. The color of infusion of black teas rolled at a temperature between 15°C and 35°C was bright and rich, but that of tea rolled at 45°C was pale.
    3. The optimum fermentation periods were 180 min., 120 min., and 60 to 90 min., when rolled at a temperature of 15°C or 20°C, 25°C, and 30°C or 35°C, respectivelly. And the leaves rolled at 45°C did not reach enough fermentation after 120 min.
    4. The black tea made by rolling at a temperature between 15°C and 35°C had. a good aroma and briskness in taste. But the tissue of the leaves rolled at 15°C became frasile, and the leaves were broken to small fragments during rolling, therefore, the style of made tea was degraded.
    The qualities of black tea made by rolling at 45°C were inferior to these of teas rolled at a temperature lower than 45°C.
    From these results, it was thought that the optimum rolling temperature existed between 20°C and 35°C.
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  • Improvement of Storage Apparatus of Plucked Tea Leaves and Its Survey
    Yoshio KUWABARA, Tadakazu TAKEO, Tetsuya SATÔ, Ryoyasu SAIJ&Ocir ...
    1966 Volume 1966 Issue 26 Pages 58-62
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    From the investigation of storing temperature at 15°C and 25°C, it was recognized that by using the thro ugh-flow storage equipment, shown in Fig. 1, the large volume of plucked tea leaves could be stored in small space of storing room.
    In this report, storing conditions of two storage equipments, shown in Fig. 2 and 3, applied in green tea manufactory were investigated.
    Plucked tea leaves were accumulated 65 cm. to 80 cm. on the height, and air was flowed through the charged tea leaves at the velocity of about 0.1-0.15 m./sec. By the throughflow, the temperature of the charged tea leaves was maintained at the room temperature. The accumulated tea leaves were ventilated discontinuously for one hour at an interval of 3 to 4 hours. Therefore, after about 15 hours of storage, the loss of weight of tea leaves was below 10%, and there was no significant deterioration in the qualities of green tea made from the stored leaves.
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  • Tadakazu TAKEO
    1966 Volume 1966 Issue 26 Pages 63-68
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    1. The O2 uptake of the fresh leaves was sensitive to azide and antimycin A, both of which inhibited the cytochrome oxidase system. And then the sensitivities to malonate and monoiodoacetate were high.
    2. After withering, the sensitivities to the above mentioned reagents were declined, and the ratio of QCO2 to QO2 decreased to about 0.65. Therefore, it was thought that the activity of the cytochrome oxidase system declined and that of the polyphenol oxidase system increased in this stage.
    3. The O2 uptake of the rolled leaves increased twice as much as that of fresh leaves and the ratio of QCO2 to QO2 declined about 0.3 to 0.4.
    In this stage, the O2 uptake was no longer inhibited (may even be stimulated) by azide or antimycin A. And it was not promoted by DNP, which acts as an uncoupling agent.
    The developed O2 uptake of the rolled leaves decreased fastly during the fermentation.
    4. The O2 uptake of the fresh leaves was inhibited by (+) catechin or the oxidized polyphenlos in black tea infusion, and especially the influence of the latter was larger. Therefore, it was thought that the activity of the cytochrome oxidase system in the withered or the rolled leaves was depressed by the accumulation of the oxidized polyphenols.
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  • Examination of Water Extract Determination
    Kiyoshi IWASA, Yutaka SAKAMOTO, Hideichi TORII
    1966 Volume 1966 Issue 26 Pages 69-73
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    The accuracy of analytical method and the personal error of analyst were examined with A.O.A.C. method for determining water extract in tea.
    The accuracy of analysis was computed as C. V. 1.63% ; the error accompanied with a single determination by an analyst was C. V. 3.17% and that with a mean value of double determinations by an analyst was C. V. 2.96%.
    By modifying some procedures, the following operation is decided as the official method for determining water extract in tea.
    Add 200ml. of hot water to 2g. of pulverized tea in a 500ml. flask, and reflux slowly on an electric heater or gas flame for 2 hours.
    Cool in current water, make up the volume to 500ml., and filter through dry paper (Toyo No. 2). Transfer 50ml. aliquot into a weighed bottle and evaporate to dryness on a steam bath. Place in an oven (98-100°C) and dry to a constant weight.
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  • Muneyuki NAKAGAWA, Kiyoshi IWASA
    1966 Volume 1966 Issue 26 Pages 73-77
    Published: November 30, 1966
    Released on J-STAGE: July 31, 2009
    JOURNAL FREE ACCESS
    With the colorimetric determination of tannin a labor-saving preparation of estimating solution was investigated in order to facilitate a large number of determinations.
    A weighed sample (1-2g.) of plucked tea shoots cut as wide as 5mm. was taken into 25 ml. of aqueous acetone and was stood overnight at room-temperature.
    By this simple treatment tannin in the shoot was almost completely extracted in acetone solution. And it was shown that this solution was applicable for the determination by the ferrous tartrate method.
    Further this solution was tested for the availability on the determination of chlorophyl, but it was impossible to attain the aim owing to a considerable degradation of chlorophyl.
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