Research of Different Fermented Tea Leaves Extraction Technique and Taiwanese Featured Beverages Development

• Main Authors: Chen, Ching-Lu, 陳靖露
• Other Authors: Tseng, Yu-Hsiu
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/p3zk2w

碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 103 === This research focused on how Taiwanese Tea drinking culture evolve, and analyses the trend of Taiwanese bubble tea market. Also investigate on bubble tea consuming habit as well as used materials and ingredients. According to other tea researches, stated that ambient and low temperature has some advantages comparing to the traditional hot water method. Research was done on different levels of tea fermentation: Green tea, oolong tea, and black tea, and different tea extraction technique (ambient temperature, ultrasonic wave and low temperature). Consumer tea tasting survey was conduct to evaluate their preference; The result shows that between 3 different tea extraction technique, in terms of gross preference, ultrasonic and low temperature technique score the highest, which shows obvious difference in Green and Oolong tea, but does not express significant difference in Red tea. In terms of time consuming, ultrasonic extraction technique shows great efficiency, hence the following step of this study uses ultrasonic technique for innovative drink development. Use Taiwan local special ingredients and phycocolloid to make five featured low calorie tea jelly (Lemon Chamomile Tea Jelly, Rose Tea Jelly, Mint Tea Jelly, Grape Lavender Tea Jelly, and Chinese Herbal Tea Jelly). As for tea jelly tasting results, Rose Tea Jelly top the score with(7.04), Mint Tea Jelly scores the lowest with (5.64), nonetheless all five flavors were enjoyed by customers with score above 5.With the tasting results of tea extraction techniques and tea jelly, the following six innovative beverages were developed and rated: Green Tea Tropical Soda (6.78), Noble Lady Green Tea (7.34), Plum Oolong Tea (7.06), Banana Oolong Tea(7.16), Fruity Rainbow (6.72) and Kumquat Coffee Black Tea (6.52). All making procedure of the six beverages were standardized. It is expected that the results of this research can be applicable for related business owner.