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Chagyo Kenkyu Hokoku (Tea Research Journal)
Article . 1954 . Peer-reviewed
Data sources: Crossref
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On the Manufacture of the Black Tea by Cutting the Fresh Tea Leaves

Authors: MOTOSUGI, Asatarô; HORI, Tsuneo;

On the Manufacture of the Black Tea by Cutting the Fresh Tea Leaves

Abstract

For the efficient manufacturing of black tea of broken type, the operation of the Yamamasu's rolling cutter with which the fresh tea leaves were cut before withering was examined.The experimental results were as follows.1. By cutting the fresh tea leaves at the beginning of the manufacturing process, the withering time was reduced about 5 hours and the yield of tea of broken type was increased about 2-6 times than those of the usual process.2. Concerning the qualities of tea made by this method, the style of tea was remarkably improved, and the market price was elevated, but the color of infusion and infused leaf was apt to. have a dull dark color.3. The profitable operation of this cutter was decided with the clearance of the cutting edge, of 3-5mm. by testing the qualities of tea.

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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