【學術亮點】Effect of tea manufacturing processes and cultivars on tea infusion color
Technological Agriculture: Carbon Reduction and Sequestration Techniques through Precision Crop Cultivation Management【Department of Agronomy / Yang, Chin-Ying / Distinguished Professor】
科技農業：精準作物栽培管理之減碳增匯技術研發【農藝學系/楊靜瑩特聘教授】
| 論文篇名 | 英文：Effect of tea manufacturing processes and cultivars on tea infusion color 中文：茶葉製程與品種對茶湯色澤之影響 |
| 期刊名稱 | Scientific Reports |
| 發表年份,卷數,起迄頁數 | 2025, 15, no.29855 |
| 作者 | Chen, Chung-Tse; Yang, Chin-Ying(楊靜瑩)*; Tzen, Jason T. C. |
| DOI | 10.1038/s41598-025-14852-w |
| 中文摘要 | 茶湯為全球受歡迎的飲品之一，由茶樹嫩葉經複雜的製茶過程所得。茶葉品質主要取決於其香氣與色澤，而這兩者均受到製茶技術與茶樹品種的影響。然而，目前針對製茶方法與品種對茶湯色澤之交互影響的研究仍相對有限。本研究以台茶18號與青心烏龍為材料，比較半發酵烏龍茶與全發酵紅茶製程對茶湯色澤的影響。結果顯示，烏龍茶製程能降低多酚氧化酶活性並保留兒茶素，因而呈現較淺的茶湯色澤；相對地，紅茶製程則促進茶黃質的生成，使茶湯顏色趨於黃橙色。本研究顯示，製茶技術與茶樹品種對茶湯色澤具有顯著影響：於不同製程中，烏龍茶製程能維持較高的兒茶素含量，茶湯呈現較淡的色澤，而於紅茶製程則因茶黃質含量提升而加深茶湯色澤，相較於青心，台茶18號呈較高的兒茶素含量及較深的茶湯顏色。以上結果為製茶過程之優化、提升茶湯視覺及飲用品質提供了重要的參考。 |
| 英文摘要 | 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 process and cultivar. However, limited research has explored the combined effects of processing methods and tea cultivars on tea infusion color. This study compared the effects of semi-fermented oolong tea and fully fermented black tea processing on infusion color using Taiwan Tea Experiment Station (TTES) No. 18 and Chin-shin cultivars. The results revealed that oolong tea processing minimized polyphenol oxidase activity and preserved catechins, resulting in a lighter infusion color. In contrast, black tea processing enhanced theaflavin production, deepening the yellow-orange color of the tea infusion. TTES No. 18, with higher catechin content, exhibited a darker tea color compared to Chin-shin. This study highlights the significant influence of processing methods and tea cultivar on infusion color. Oolong tea processing maintains catechin levels and a lighter color, while black tea processing intensifies theaflavin content and deepens the color. These findings provide insights into optimizing tea production to enhance the visual quality of tea infusions. |
| 發表成果與本中心研究主題相關性 | 本研究顯示茶湯色澤受製程與品種影響，亦與茶園栽培管理及減碳增匯技術相關。品種選擇與精準管理可調控兒茶素累積，提升茶葉品質並降低加工耗能，結合低碳製程與品種差異，茶產業可兼顧品質提升與永續發展。 |
