The contents of moisture of green tea were on the decrease with the prolongation of 1st rolling time, and the yield of green tea at 10 min. rolling time was the highest value of 23.46%. Mineral contents of these mechanical rolling green teas were higher than those hand rolling green teas. All organic compound contents of those except chlorophyll were lower than these. Particularly 10 min. rolling green tea had higher contents of total nitrogen. total amino acid and chlorophyll. and lower content of tannin than the other rolling periods. The content of caffeine wa: not different significantly, but The content of vitamin C went down with the extension of rolling period. Sixteen kinds of free amino acid detected by HPLC had higher contents of theanine, glutamic acid, alanine, tyrosine and total amino acid. The taste-determinants such as theanine, aspartic acid, serine. glutamic acid and arginine in green tea liquor. occupied as much as 83.4~94.2% of T.A.A.s. Among these. theanine was more than 50%. Lightness and yellowness of green tea were increased with delay of rolling time, while green color(redness) appeared to be more distinct at 10 min. rolling time than other treatments. Consequently. these results meant that 10 min. rolling time was considered to be the best rolling time.
(0)
(0)