| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing Rafuma tea where roasting treatment via microwave irradiation is adopted in a final finishing process for Rafuma tea so as to produce the Rafuma tea having favorable flavor and taste and additionally excellent in gustatory sense in a stable product quality without spoiling useful components specific to the Rafuma tea and having grassy smell and taste. <P>SOLUTION: The method for producing Rafuma tea comprises eliminating the grassy smell and taste or bitter taste which Rafuma tea raw material has, imparting flavor peculiar to the Rafuma tea to the raw material, and suppressing reduction in an amount of active ingredients specific to the Rafuma tea. The method comprises a second roasting process where the Rafuma tea subjected to washing with water, degreening, rolling/twisting, heating, selecting and primary roasting is processed at 140-170°C of outside heating temperature under 4-6 kw of microwave irradiation intensity. The total amount of Hypelloside and isoquarcitrin in the Rafuma tea corresponds to 500 mg per ≥100 g of tea leaves. <P>COPYRIGHT: (C)2007,JPO&INPIT |
