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Abstract ▼ AI-Helper

Experiment has executed to develop tea utilizing Prunus serrulate Lindl. Var. apontanea Max. petal through various tests, such as main ingredients analysis of young leaf, antibiosis, antioxidant, anti-inflammatory, also change investigation of chromaticity, mineral content and quality. The research ...

Experiment has executed to develop tea utilizing Prunus serrulate Lindl. Var. apontanea Max. petal through various tests, such as main ingredients analysis of young leaf, antibiosis, antioxidant, anti-inflammatory, also change investigation of chromaticity, mineral content and quality. The research has found that there was more K, Ca, Mg from freeze dried tea and more Na from the air dired tea which was resulted by extracting Prunus serrulate Lindl. Var. spontanea Max tea in 80c water. The research suggested that time for extracting Prunus serrulate Lindl. Var. apontanea Max. petal tea should be more than 5 minutes for extracting inorganic. It is found that 90 seconds roasting treatment helps elutingminerals of roasted young tea efficiently. Sensory evaluation of Prunus serrulate Lindl. Var. apontanea Max. petal tea shows that low chromaticity and perfume, and high water color. Young leaf which was gone through roasting treatment has high evaluation level whilst chromaticity was low. However, fragrance was savory and water color was similar to green tea.

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