Chagyo Kenkyu Hokoku (Tea Research Journal)

A Method for Producing a New Type of Semi-fermented Tea (Shinkoumi-cha)

Isou MATSUMOTO, Katsuyoshi OCHIAI, Shouji FUNAKOSHI, Kouich NAKAMURA, ...

1991 Volume 1991 Issue 74 Pages 1-9
Published: December 10, 1991
Released on J-STAGE: July 31, 2009

DOIhttps://doi.org/10.5979/cha.1991.74_1

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In order to meet the volume increase and the diversification of green tea consumption, a new method to produce semi-fermented tea with more flavor and less bitterness, was leveloped (shown in figure 2).
(1) At first, plucked leaves were withered and fermented with an anutomatic tea drier for 30 minutes at 35 to 40C (the weight was lost by 7 to 10%).
(2) Mixing was done for 60 minutes in a secondary tea roller with a wire net dram (the weight was lost by 15%).
(3) When they were left in a green-leaf container for 60 minutes at 27°C. The aroma of leaves became very strong.
(4) Blanching was best achieved when heated in microwave for 50 seconds at 4 kW (the weight was lost by 40 to 50%).
(5) To do shaping and drying, a tea roller was used for 15 minutes, a secondary tea dries and a tea drier were used for 40 minutes at 60°C respectively.
(6) As the refining procedure, firing was applied for removing grassy smell. Then the leaves were cut and sieved with screens No. 9 and 10.
(7) A research was conducted to see the consumer preference. Forty-six% replied as favorable or relatively as in favorable, which indicates that the new tea is very marketable.

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Analysis of Ammonium in Tea by Using Ionmeter

Tetsuhisa GOTO, Hideki HORIE, Toshihiro MUKAI, Masaki TANIGUTI

1991 Volume 1991 Issue 74 Pages 11-13
Published: December 10, 1991
Released on J-STAGE: July 31, 2009

DOIhttps://doi.org/10.5979/cha.1991.74_11

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A simple analytical method for ammonium in tea infusion was developed by using ion-selective electrode. Tea was extracted by 1mM nitric acid. The extract was neutralized by 1M sodium hydrooxide solution and then mixed with 0.5M carbonate buffer pH10.
By using this method, teas treated with ammonium hydrogen carbonate during processing was distinguished from other teas.

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Efficient Preparation of Protoplasts from Tea Leaves

Toru KUBOI, Masuyo SUDA, Reiko TERAO, Shigeki KONISHI

1991 Volume 1991 Issue 74 Pages 15-23
Published: December 10, 1991
Released on J-STAGE: July 31, 2009

DOIhttps://doi.org/10.5979/cha.1991.74_15

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Efficient methods for isolating protoplasts from young and mature leaves of tea [Camellia sinensis (L.) O. KUNTZE] were established. For the preparation of protoplasts from young leaves, an enzyme mixture of 0.1%(w/v) Pectolyase Y-23, 1 % Cellulase Onozuka RS and 0.5 % potassium dextransulfate in 0.6M mannitol (pH 5.8-6.0) gave the highest yield. The leaf pieces of ca. 100 mg fresh weight were vacuum-infiltrated with 5 ml of the enzyme solution and subsequently incubated for 3-4 hr at 30°C. The protoplast yield ranged from 10⁶ to 3 × 10⁷/g fresh weight, depending on physiological status of the source leaves. More than 75% of the protoplasts were viable based on fluorescein diacetate staining.
For the successful isolation of protoplasts from mature leaves, the leaf pieces were pretreated with mannitol solution (0.6 M, pH 5.8-6.0) containing 1% Macerozyme R10, 0.5%K-dextran sulfate and 5 mM Na-ascorbate to peel off lower epidermis. Then the pieces were transferred to the second enzyme solution (0.1 % Pectolyase Y-23, 0.5 % Macerozyme R10, 1.0 % Cellulase Onozuka RS, 0.5 % K-dextran sulfate and 5 mM Na-ascorbate in 0.6 M mannitol; pH 5.8-6.0) and shaken for 4-5 hr (30°C, 30 rpm).
Cell division was observed at a rate of around 2 % during culture of young-leaf protoplasts when 30μl/ml of juicy endosperm from immature tea seeds were added to Nitch-Nitch medium containing 0.6 M mannitol, 10μM NAA, 0.1μM BA and 100mg/l yeast extract.

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Clarification of Changes in Chemical Components during Development of Tea Shoots and Manufacture of Green Tea

Toyomasa ANAN

1991 Volume 1991 Issue 74 Pages 25-30
Published: December 10, 1991
Released on J-STAGE: July 31, 2009

DOIhttps://doi.org/10.5979/cha.1991.74_25

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In vitro Propagation Techniques of Tea Plant

Yoriyuki NAKAMURA

1991 Volume 1991 Issue 74 Pages 31-38
Published: December 10, 1991
Released on J-STAGE: July 31, 2009

DOIhttps://doi.org/10.5979/cha.1991.74_31

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Physiological and Ecological Studies on Tea Gray Blght Development of Tea Shoot and Leaf Caused by Pestalotiopsis Longiseta

Yasuo ANDO

1991 Volume 1991 Issue 74 Pages 39-44
Published: December 10, 1991
Released on J-STAGE: July 31, 2009

DOIhttps://doi.org/10.5979/cha.1991.74_39

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[title in Japanese]

1991 Volume 1991 Issue 74 Pages 45-47
Published: December 10, 1991
Released on J-STAGE: July 31, 2009

DOIhttps://doi.org/10.5979/cha.1991.74_45

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