학술저널
This experiments were carried out to investigate the effects on the quality of crude green tea in different temperatures and moisture conditions. It was concluded that the aroma and taste of crude green tea had been changed in long time storage. The crude green tea which contained 12% water showed the worst quality this experiment. And the more water contents in the crude green tea affected badly to the quality of product. It also showed that the crude green tea stored at low temperatures maintained the good quality comparing as room temperature.
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