Studies on the Improvement of Guri Tea for Export (Part 1)

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1. In order to establish the special manufacturing method of exportable pan-parched tea, the relation between the characteristics of tea varieties and qualities of tea was examined and the suitable varieties were selected among some 29 domestic tea varieties from 1949 to 1955.2. The shape (length of leaf/width of leaf), thickness, and color of fresh leaves indicated the varietal characteristics, but the relation between the characteristics of fresh leaves and the qualities of tea showed no definite result except between the color of leaves and that of teas.3. A high correlation existed between the ranking of tea style by the sensory test and the specific volume of tea, and it was recognized that the tea style could be estimated by measuring the specific volume, but the latter did not indicate the varietal difference because the annual or seasonal fluctuation was very remarkable.4. The color of tea indicated the varietal characteristics very clearly, however, the relation between the color of tea and its sensory estimation was not distinct.5. On the color of liquor, the varietal difference was noticed only in the composition of color, but no definite relation was obtained among the composition, deepness, and its sensory estimation.6. On the relation between the chemical constituents and the qualities of, tea, the varieties which contained higher total nitrogen or tannin had a superior qualities to those of lower contents, especially in the case of tea style.7. As the result of these experiments, the following eight varieties, i. e., U 6, U 12, Tamamidori, C 3, C 4, C 5, C 19, and S 27 were proved to be suitable for pan-parched tea. This research will be continued adding newly selected several varieties to the above eight ones.