Microbiological conditions of tea, 2: Decreasing the amount of microorganisms in crude tea [Camellia sinensis]
2003
Sawamura, S. (Ito-En Co. Ltd., Sagara, Shizuoka (Japan). Central Research Inst.) | Kato, I. | Ito Nakano, E.
Summary In recent years, food hygienics have become increasingly important. This has been the case in the tea industry as well as. We have therefore attempted to decrease the amount of microorganism in crude tea by using the following methods: 1) washing the fresh leaves, 2) steaming longer, 3) controlling the temperature of the tea dryer, 4) and investigating the secondary contamination of microorganism in crude tea. The results were as follows. First, washing the fresh leaves was not effective in decreasing microbes. Second, while steaming stronger was found to be effective, the steaming process is important for the quality of tea so we concluded not to change the steaming process. Third, it was possible to decrease the amount of microorganisms in crude tea by controlling the temperature of the tea dryer. Finally, as there are steps in the processing of the tea where secondary contamination gradually occurs, it was possible to decrease microorganism counts by improving the cleaning process.
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