The conditions were investigated for producing a green tea infusion suitable for preparing cha-meshi with optimum green color and tea flavor. The following conditions were evaluated: tea concentrations of 1%,2%, and 3%, water temperatures for steeping of 5°C and 20°C, and steeping durations of 4,24, and 48 hours. The amount of floating particles in the infusion and the turbidity of theinfusion increased with increasing tea concentration, while the L
* value decreased. The a
* value of the infusion at 5°C changed little under the different conditions, and the green color was maintained, The arnount of catechins extracted at 5°C was less than that at 20°C. Cha-meshi contamed a quarter of the amount of catechins in the green teainfusion. Cha-meshi prepared with the tea infusion at 20°C had an inferior evaluation in terms of both its color and flavor. A steeping duration of 24 hours for the infusion of 2% tea concentration at 5°C produced cha-meshi with a strong green color and appropriate levels of tea flavor and astringency.
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