THE STUDY OF THE PRODUCTION OF SATHON LEAVE TEA

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Supawadee Sumran

Abstract

This research aimed to study the suitable roasting time for producing tea from Sathon leave. The experiment was designed using complete randomized design. The young Sathon leaves aged 3-5 days were selected during February to March, cleaned and sliced into the length of 1 cm. The leaves were then roasted using the brass pan at 60°C for 10, 15 and 20 minutes. The samples were conducted to evaluate sensory characteristics, physical, chemical and microbiological qualities. It was found that tea roasted for 15 minutes provided the best sensory scores as evidenced by flavor and overall liking. The color values were found to be L* 28.72 ± 0.33 a* -0.38 ± 0.04 and b* 11.80 ± 0.96. The moisture content, pH and phenolic content were 5.67 ± 0.49%, 6.10 and 1.04 mg GEA/100 mL respectively. The Sathon tea kept for 45 days showed less yeast and mold counts than those specified by Thai Community Product Standards.

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References

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