Optimization of Oolong Tea (Drinks) by Roasting Model System
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === “Oolong tea” is one of the important semi-fermented teas of Taiwan. Its outer appearance is dark green and rolled into round shapes. The brewed tea is golden yellow in color, possesses unique aroma and mouth feel, and is widely preferred by Taiwanese. The pr...
Main Authors: | Li-Hsiang Shih, 石麗香 |
---|---|
Other Authors: | Po-Yuan Chiang |
Format: | Others |
Language: | zh-TW |
Online Access: | http://ndltd.ncl.edu.tw/handle/96626186780565591851 |
Similar Items
-
Effects of Fermentation Level and Roasting Time on the Quality of Tongding Oolong Tea
by: CHEN, FANG-YEN, et al.
Published: (2016) -
Effect of Drinking Oolong Tea in Meridian Energy
by: Lee, Chin-Yieh, et al.
Published: (2018) -
Chemical Analysis of Oolong Tea and Old Oolong Tea
by: Viola S.Y. Lee, et al.
Published: (2008) -
Comparison of key compounds for the characteristics of packaged pouchung and oolong tea drinks
by: Tian, Mei Chun, et al.
Published: (1996) -
Effect of different extraction conditions on the quality of Yushan oolong tea drink
by: Wen-Cheng Liao, et al.
Published: (2009)