Results 111 to 120 of about 13,311 (204)

Withering Effect on the Flavor-Formation of Oolong Tea

Chagyo Kenkyu Hokoku (Tea Research Journal), 1984
半発酵茶の製造にさいして,その第1操作である萎凋に当たっては,茶葉を35～40℃程度に加温しつつ1時間萎凋したのち,5～6時間室温萎凋し,この間軽く茶葉を撹梓することが,半発酵茶の香味形成上重要である。また,加温萎凋の時間の長短は,茶の香味を変化させることとなり,この調節により香味を異にする茶が造られる。半発酵茶加工に適した茶品種として,べにふじ,ただにしき,いずみ,青心大方があげられ,いずれからも芳香性と品種特有の香りを持つ半発酵茶が造られた。
Tadakazu TAKEO, Masaki TASHIRO, Yoshinari IMAMURA   +2 more
openaire   +2 more sources

The quality difference in five oolong tea accessions under different planting management patterns in south Fujian of China

Frontiers in Agronomy
IntroductionOolong tea, celebrated for its significance in Chinese tea culture, was the subject of investigation in this study.MethodsFive varieties of Minnan oolong tea were sampled, each cultivated under two distinct management approaches: conventional
Huanzhu He, Yuhang Jiang, Chengjia Su, Qingwen Min, Weikun Wu, Weikun Wu, Kexiao Xie, Liang Yue, Zhidan Chen, Zhidan Chen, Wenxiong Lin, Wenxiong Lin, Pyong-In Yi   +12 more
doaj   +1 more source

Answers and Solutions [PDF]

, 1972
Answers and solutions to the puzzles contained in this ...

core   +1 more source

A Research on Differentiation Strategy for X Corporation [PDF]

, 2016
创建于1954年的厦门X公司，拥有中华老字号的茶叶品牌，见证了中国茶叶市场发展的风风雨雨，经历了从计划经济转变到市场经济的洗礼过程。X公司凭着稳健的经营，稳步走到了今天。如今，面对福建区域内民营品牌茶企的不断崛起，该如何进一步的改变思路、直面竞争、确立竞争优势呢？本文希望借助相关管理理论，探寻X公司持续发展的竞争战略。 本文首先对X公司所处乌龙茶行业进行了详细分析，在此基础上，运用迈克尔•波特行业的五种竞争力模型详细分析行业的竞争力现状。在详细分析了行业的竞争环境后，再聚焦到行业中的X公司 ...
孙岩
core  

ANALISIS POLIFENOL TOTAL DAN AKTIVITAS PENANGKAPAN RADIKAL BEBAS DPPH(1,1-Diphnyl, 2-Picrylhidrazl) TEH PUTIH (Camellia sinensis L.O.Kuntze) BERDASARKAN SUHU DAN LAMA PENYEDUHANNYA [PDF]

, 2012
Teh putih merupakan jenis teh yang tergolong baru di Indonesia sehingga penelitian mengenai teh putih masih harus banyak dikembangakan. Walapun demikian, teh putih juga sudah dikonsumsi banyak orang tetapi dengan suhu dan lama penyeduhan yang tidak tentu.
Dadan Rohdiana,, DS, Dede Zainal Arief, DS, Mamay Somantri, Alumni   +2 more
core  

The light from our eyes [PDF]

, 2019
In which Max is horrified that 50% of American college students think their eyes illuminate the world. Orin thinks they may be on to something.
Brewer, Steve
core  

Antioxidative and antihepatotoxic principles of Tuocha [PDF]

, 2003
沱茶は中国雲南省のアッサム茶の葉を蒸して作られる緊圧茶で,抗老化,コレステロール低下,免疫増強,血圧降下等の作用があると言われている。我々は,DPPHラジカル捕捉活性を指標として成分検索を行ない,得られた成分についてDPPHラジカル捕捉活性と共にD-GalN/TNF-α誘発マウス肝細胞死阻害活性を測定した。その結果,沱茶がフェノール類,リグナン,フラボノイド,フラバン3オール類などの抗酸化成分を多く含む事を明らかにし,それら成分の構造と活性との関係について考察した。 Tuocha is one of ...
AWALE Suresh, BANSKOTA ArjunH., Kadota Shigetoshi, Tezuka Yasuhiro, TRAN QuanLe, Wang Shumin   +5 more
core   +1 more source

Effect of drying process on antioxidant properties of date palm fruits [PDF]

, 2013
Aim. In order to identify antioxidant activities and phenolic compound, two varieties of date palm (Mazfati and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from Iran systematically evaluated. Methods.
Daraei Garmakhany, A., Ghafori Khosroshahi, A., Mirzaei, H., Mirzaei, H.O., Shahdadi, F.   +4 more
core  

Effect of tea manufacturing processes and cultivars on tea infusion color

Scientific Reports
Tea, one of the most popular beverages worldwide, is produced from the tender leaves of Camellia sinensis through complex chemical processes. Tea quality is largely determined by its aroma and color, which are influenced by the tea’s manufacturing ...
Chung‑Tse Chen, Chin-Ying Yang, Jason T. C. Tzen   +2 more
doaj   +1 more source

Aged oolong tea manages type 2 diabetes mellitus by inhibiting fat ectopic deposition and alleviating insulin resistance in db/db mice

Food Frontiers
An important concern for tea consumers is whether appropriate storage can effectively improve the ability of oolong tea to alleviate type 2 diabetes mellitus (T2DM).
Hongzhe Zeng, Kuofei Wang, Changwei Liu, Jie Ouyang, Shuai Wen, Fang Zhou, Jingyi Tang, Wenwen Fang, Lin Yue, Jian'an Huang, Zhonghua Liu   +10 more
doaj   +1 more source