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Volume 1972, Issue 37
Displaying 1-10 of 10 articles from this issue
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Aogu NAKAYAMA1972 Volume 1972 Issue 37 Pages 1-11
Published: June 20, 1972
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSDownload PDF (717K) -
Yasumoto FUCHINOUE, Mankichi TANAKA, Shôji FUNAKOSHI, Nobuo OKAN ...1972 Volume 1972 Issue 37 Pages 12-23
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS"Sayamakaori" is a new variety for green tea. It was bred by the Breeding Laboratory designated by M.A. F., Saitama Prefectural Tea Experiment Station, and registered with M. A. F. as a superior variety in May, 1971.
"Sayamakaori" was selected from the natural crossing seeds of "Yabukita" (the superior green tea variety) introduced from Shizuoka-Prefecture.
The superior points of this variety are as follows ;
1. The vegetative propagation of this variety is very easy.
2. This variety grows vigorusly from young stage, and shows high yield and has especially strong cold-resistance. Therefore, it is adapted to the northern parts of green tea region in Japan like Saitama-Prefecture and Ibaragi-Prefecture.
3. This variety yields leaves of superior qualities for green tea, and therefore, the tea has fine quality, especially in aroma.
4. "Sayamakaori" is a medium variety, and the plucking time is a few days earlier than that of "Yabukita". Therefore, tea growers can control the labour of tea leaf plucking by using this variety.View full abstractDownload PDF (1917K) -
Influences of Sod and Straw Mulching on the Growth of Tea Plants and the Physical and Chemical Properties of Soils in Matured Tea FieldHiroshi WATANABE, Setsuko NOMURA1972 Volume 1972 Issue 37 Pages 24-31
Published: June 20, 1972
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSThe authors had studied the influences of sod and straw mulchings on tea plant growth and tea soil properties in the young and matured tea field. The experimental results obtained from 1960 to 1962 were already reported in this journal as Part 1. Therefore this report deals with the results obtained from 1963 to 1968.
1. Influences on the growth of tea plants The sod and straw mulchings were superior to the non-treatment in the height of plant and the growth of autumn flush till 1962. For four years after 1963, however, both mulchings were confirmed to be excellent in the flush growth and yield in spring and summer too, and the sod mulching tended to be slightly superior to the straw mulching. But in 1968, the eighth year after planting, the straw mulching reversely tended to surpass the sod mulching in the tree spread, width of plucking surface and yield.
2. Influences on the tea quality
Green tea made from the leaves plucked in the sod mulching field had the most excellent quality, especially taste, aroma and color of liquor, during three years.
3. Influences on the physical properties of tea soil
Concerning the influences on the three phases of tea soil, it was confirmed that the air phase ratio was raised in sod mulching and the liquid phase ratio was raised in straw mulching, respectively. The ratio of crumb in the surface layer of sod and straw mulching was larger than non-treatment.
4. Influences on the chemical properties of tea soil
Influences of these mulchings were not recognized on pH and cation-exchange capacity. Exchangeable Ca, Mg and K contents were slightly increased in the surface soil layer by these mulchings. The straw mulching increased exchangeable K content more than the other treatments, being considered to be caused by K contained in rice straw. The humus content in the surface soil layer was increased by about one percent by means of these mulchings.View full abstractDownload PDF (397K) -
Isao KÔYA, Hisao SAKATA, Hikoji AOKI1972 Volume 1972 Issue 37 Pages 32-39
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe effect of soil treatments on growth of tea plant, yield of tea leaves, tea qualities and physical and chemical properties of soil in tea field was investigated from 1960 to 1968. To improve soil condition following three treatments were carried out, plowing deeply several fagots and pieces of stone into the ground and inverting subsoil about one meter depth. The result obtained was as follows:
1. The growth of young tea plant did not differ with the soil treatments.
2. The yield of tea leaves was increased by the soil treatments, especially being increased year by year owing to plowing fagots into the ground. Tea quality was scarcely influenced by these treatments.
3. Soil being treated, many fine roots were seen in the land between rows and extended deeply into the ground. The amount of roots was increased by these treatments, too.
4. The physical and chemical properties of soil improved by these treatments, especially plowing several pieces of stone into the ground, was superior to those of non-plowing.View full abstractDownload PDF (460K) -
Atsushi TOMARI, Nobuyoshi OKAMOTO, Tetsuya MATSUKUBO, Ryo TAKESAKI, No ...1972 Volume 1972 Issue 37 Pages 40-45
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
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Toshiyuki NONAKA1972 Volume 1972 Issue 37 Pages 46-53
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
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Hitoshi SAMESHIMA, Yasutoshi TOKUNAGA, Toshiaki KUSUHARA1972 Volume 1972 Issue 37 Pages 54-68
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSTo establish the organization of labour-saving management in the young tea field, some examinations had been carried out from 1966 to 1970.
The result can be summarized as follows.
1. It took so much time to dig the ditch by hand for transplanting, but the use of tractor with 16 inched bottom plow in large saved about 13% of time.
2. Thick growth of weed had a worse effect upon the growth of young tea plant, so the weeding at intervals of thirty days was necessary for young tea plant.
The mechanical weeding with rotary tiller had a better effect within 15cm of weed height.
3. To control tea pests and disease, the power sprayer and swath sprayer were used, the latter's working time being 27.5 min/10a, about 42% of the former's one.
4. The yield of tea leaves was 108.6kg/10a in the third year, 395.5kg/10a in the fourth year, and 732kg/10a in the fifth year from planting.
5. From these experiments, making the larger compartment of tea field and equipment with some farm machinery were confirmed to be necessry to establish the organization of laboursaving management in the young tea field, and several pending problems had been arisen.View full abstractDownload PDF (750K) -
Shigemi IKEDA, Muneyuki NAKAGAWA, Kiyoshi IWASA1972 Volume 1972 Issue 37 Pages 69-78
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe 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.View full abstractDownload PDF (471K) -
Muneyuki NAKAGAWA, Hanae NAKAJIMA1972 Volume 1972 Issue 37 Pages 79-83
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThere 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.View full abstractDownload PDF (252K) -
Kenjiro IKEGAYA1972 Volume 1972 Issue 37 Pages 84-85
Published: June 20, 1972
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS
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