| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the problem that the process for breaking tea leaves into fine pieces so as to increase surface areas is provided usually at a stage of finishing the roasting process after unrefined tea completion in order to increase extraction efficiency in conventional raw tea leaves for beverage, however, the tea leaves have strong astringency and bitterness and hardly have a tasty feel in spite of improvement in extraction properties. <P>SOLUTION: A process for breaking tea leaves into fine pieces is incorporated in timing simultaneously with the rough rubbing process or after that and simultaneously with the middle rubbing process or before that during unrefined tea production; then the tea leaves are transferred to the drying process without passing through the fine rubbing process. Since the tea leaves are broken into fine pieces in a soft state and tea leaf surfaces are not damaged because fine rubbing is not performed, tea leaf cell membranes keep original states. Consequently, tea leaves having a strong taste and easily providing an extracted solution having suppressed astringency and bitterness are obtained. <P>COPYRIGHT: (C)2012,JPO&INPIT |
