BIBLIOGRAPHY

BILLIT, ALLAN A. MARCH 2006. Effect of Different Drying Techniques on
the Beverage Quality of Mountain Tea (Sarcandra glabra L.) Benguet State University,
La Trinidad, Benguet.
Adviser: Fernando Gonzales, PhD
ABSTRACT
The study was conducted at the Postharvest Laboratory of Department of
Horticulture of the College of Agriculture, Benguet State University, La Trinidad,
Benguet from January to February 2006; to identify and establish the best drying
techniques on the leaves of mountain tea; and to determine the effect of different drying
techniques on the beverage quality of mountain tea.
The beverage quality of mountain tea leaves was significantly affected by the
different drying techniques used. Results showed that differences in the aroma and taste
evaluation of the beverage from sun dried leaves with or without sugar were highly
significant. The bitterness, color and general acceptability were significantly affected by
the drying methods used as perceived by the evaluators. Nevertheless, sun dried leaves
rare more aromatic and acceptable than the other methods.

---

TABLE OF CONTENTS

Page
Bibliography………………………………………………………………………...
i
Abstract ……………………………………………………………………………..
i

Table of Contents …………………………………………………………………..
ii




INTRODUCTION …………………………………………………………………
1

Importance of the Study ……………………………………………………
2

Objectives of the Study …………………………………………………….
2

Time and Place of the Study ………………………………………………..
3

REVIEW OF LITERATURE


The Plant ……………………………………………………………………
4
Drying techniques …………………………………………………………..
5
MATERIALS AND METHOD


Materials ……………………………………………………………………
7
Methods …………………………………………………………………….
7
Gathering Data ……………………………………………………………...
8
RESULTS AND DISCUSSION


Days to Full Drying ……… …………………………………...…………... 11

Beverage Qualities …………………………………………………………. 12

Incidence of Diseases……………………………………………………..
16







ii

---

SUMMARY, CONCLUSION AND RECOMMENDATION


Summary ………………………………………………………...…………. 19

Conclusion …………………………………………………………………. 20

Recommendation …………………………………………………………... 20

LITERATURE CITED …………………………………………………………….
21

APPENDICES ……………………………………………………………………... 23



iii

---

1
INTRODUCTION

Benguet wild tea otherwise known as mountain tea but locally and more popularly
known as “gipas” (Sarcandra glabra L.), belongs to the family Chloranthaceae. The
plant is a spreading shrub that grows well in shaded or partly shaded areas in the forest.
The leaves, serrated at the margins and arranged oppositely along the stem, are pleasantly
aromatic when crushed. The stems are swollen at the nodes. When the plants are exposed
to full sunlight, the leaves changes from green to yellowish in color and turn brittle,
especially when mature.
According to Deponio (2002), “gipas” can be potentially grown as an indoor or
backdoor plant for easy availability and use, considering the pharmacological properties
of this herb. However, mass production could become a problem under high demand
because it takes time to produce seedling from seeds and rooted cuttings.
According to Co (1989) as cited by Bawang (2002), this herb has numerous
medicinal uses that include treatment of labor pneumonia in children; influenza, acute
gastroenteritis, bacillary dysentery, appendicitis, post-operative infections, cellulites,
diarrhea, ulcerating wounds, scalds, burn, traumatic injuries, bone fractures, rheumatic
arthritis and stomachache. Despite these uses, however, commercial brands like Ceylon
tea, lipton tea, and other seem to be more popular than this indigenous tea plant. This is
because the commodity is unavailable or scarce in the market or because users have to
obtain it from its natural habitats.





Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

2
Importance of the Study
Tea production is not a popular industry in the country, much less in the region. In
fact, all commercial tea found in the market, and these served in restaurants or tea houses
are imported. Thus, the Benguet wild tea has the potential of being grown commercially.
Such potential has earned the interest for this study. One way to promote its utilization is
to encourage establishment of commercial plantations to make the plant readily available.
Co (1989) as cited by Kymio 2002, who identified numerous medicinal plants in
the Cordillera, however he made no mention of any side effect of gipas, which is
generally used as beverage. In fact, the leaves have been utilized as beverage tea by many
Cordillera folks for a long time and there are no reports of any negative effect up to the
present. It has been recommended for the cure of several ailments of the human body.
While there may be no problem about negative effects, it would still be proper to
determine the composition of this plant. However, the appropriate drying techniques to
enhance the best beverage quality should be established or improved. Surely, sun drying
which is considered as the most practical means of means of drying might be good or air
drying might be better and so with oven drying and steam drying which is used in some
of the beans of processing green tea. While there are many folks already that begun the
processing of the commodity, their method is unknown. So it, is really wise to discover
practical means of drying that would be beneficial to prospective growers and consumers.

Objectives of the Study
This study aims to identify and establish the best drying technique on the leaves
of mountain tea and to determine the effect of different drying technique on the beverage
quality of mountain tea.
Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

3
Time and Place of the Study
The study was conducted at the Postharvest Service Laboratory, Department of
Horticulture, College of Agriculture, Benguet State University from January 2006 to
February 2006.

































Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

4
REVIEW OF LITERATURE

The Plant
Tea (Camellia sinensis) is the plant from which the young and tender leaves are
plucked and used for making commercial tea. It is a small evergreen tree of the family
Theaceas, in the order Theales. It is closely related to the East Asian plant Camellia
japonica. The common Camellia in its natural state C. sinensis grow to a height of 15 to
30 feet (4.5-9 meters); but under cultivation, it is restricted by pruning and plucking to a
bush-like plant that is 2 to 5 feet (60-65 cm) tall. The tea plant has spearhead-shaped
(lanceolate to ablong lanceolate), serrated leaves are borne on short stalks and are
arranged alternately on the stem. They vary in length from 1.5 to 10 inches (4-25.5 cm)
and in width from 0.5 to 4 inches (1.3-10 cm) mature leaves are rather thick, smooth and
leathery. The fragrant flowers are produced singly or in group of two or three, are found
in the axils of the leaves. The flower consists of five while petals surrounding a showly
group of yellow stamen. The fruit of the plant contains one to three hard shelled dark
brown capsule resembling hazelnuts (Britannica Encyclopedia1987).
A preparation of the dried and cured leaves are made into beverage. Beverage
similar to tea that are made from other plants are also called tea; but designation is almost
always preceded by a modifying terms as in sasafras tea or labrador tea or sage tea. The
original home of this plant is believed to be Assam; but it is now grown extensively in
many hilly tacks of land of India, Ceylon, China and other far-Eastern countries.
There are a under tea plantation in India is almost 4 lalch hectares and the annual
production is about 3 million quintals of processed tea. A large percentage of the tea area
Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

5
is in Assam followed by west Bengal, Kerala and Tamil Nuda states. It is one of the
important commercial crops of India, because of its export value.
Tea is one of the most important non-alcoholic beverage crops in the world and is
cultivated in the tropical and sub-tropical region. Purseglove (1982) pointed out that tea
production is best in cool mountain areas of the tropical regions with elevation from
3,000 to 7,000 feet above the sea level. It also grows in almost all type of soil but thrives
best in deep, permeable, well-drained and slightly acidic soil.

Drying Techniques
In manufacturing of instant coffee, drying is done to obtain a uniform powder of
the required characteristics, which maybe done into three processes. The spraying,
agglutination and freeze drying techniques (Marshall, 1983).
Before the tobacco leaf is marketed, it must be dried first by flue-cures in a curing
barn to reduce their moisture content (Rabe, 1984).
In the postharvest operation of corn they are properly dried to 18 % moisture
content prior to shelling through sun drying or the use of mechanical driers. Sanitary
condition are provided in all phases of grain processing, transport and storage; to avoid
formation of highly toxic mycotoxins in the grains (Bawang, 2002).
The extent of drying leas depends on the type of processing to be done and on the
type to produced (Bentres, 1995, Pres. Com). She added that drying of tea leaves should
at least reach 0.3 % moisture content to avoid the occurrences of diseases such as molds
during storage.
Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

6
It is also advantageous to complete the drying of the leaves as soon as possible.
The importance of ambient air and relative humidity must not be disregarded especially
in drying grains in bulk (Mclean,1989).




















Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

7
MATERIALS AND METHODS

Materials
The materials in this study were fresh shoots of mountain tea , water, sticks, vat,
oven, burner/stoves, tables, weighing scale, old newspaper, cup, string, thermos, spoon,
sugar, and other materials will be procured as the necessity arises.

Methods
The experiment was laid out in a Randomized Complete Block Design (RCBD)
with three replications. The drying technique treatments were as follows:
Code
Description
D1
Sun-drying (drying until the leaves are brittle
D2
Air-drying (drying under ambient condition until leaves
are brittle)

D3
Oven-dry (drying at 60°C until the leaves are brittle)
D4
Smoke-dry (drying under smoke of burning firewood)

The leaves were harvested by hand plucking from the mountain tea plants
growing at the horticulture service laboratory behind College of Art and Sciences
building of Benguet State University, La Trinidad, Benguet. Immediately after
harvesting, the shoots were brought to the post harvest laboratory for weighing. The
mountain tea was subjected to the 4 (four) drying techniques after drying, the tea was
prepared for evaluation and taste-testing.
Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

8
The boiling duration of the dried tea shoots were the same when boiling brewed
coffee. However, the dried shoots were immediately removed from the kettle after 5
minutes. The ratio of the tea preparation was one liter of water for 10g of dried shoots.
During the taste evaluation, the evaluators were allowed to smoke or drink any
beverage or take any form of snacks prior to the test. After tasting one treatment, the
evaluator gargled water before tasting another treatment. The evaluators were composed
of faculty/staff members and students of Benguet State University.

Data Gathering
The data gathered was subjected to variance analysis and mean separation test by
the Duncan's Multiple Range Test (DMRT) will be as follows:
A. Drying and Weight
1. Number of days to full drying. This was taken when all the leaves attained
complete drying and when it is colored brown, there is no moisture content.
2. Weight after drying. This was obtained after all the treatments have been
subjected to the different drying techniques.
B. Beverage Qualities
1. Aroma. This was gathered by using the following rating scale.
Scale
Description
1
Strong aroma (intense degree of smell)
2
Moderate aroma (mild or temperate degree of smell)
3
Slight aroma (extremely low degree of smell)


Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

9
2. Bitterness. This was obtained after conducting taste-testing using the following
scale.
Scale
Description
1
Extremely bitter
2
Very bitter
3
Moderately bitter
4
No bitter taste
3. Color. This was obtained after boiling and readying the tea for drinking using
the following scale.
Scale
Description
1
Yellow
2
Brown
3
Green
4
Yellowish green
5
Yellowish brown
4. Taste evaluation. The procedure during tasting was followed and evaluated
using the following scale.
a. With sugar


Scale
Description
1
Liked very much
2
Liked moderately
3
Disliked moderately

Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

10
b. Without sugar
Scale
Description
1
Liked very much
2
Liked moderately
3
Disliked

5. General acceptability. This was gathered by using the following rating scale.
Scale
Description
1
Liked very much
2
Liked moderately
3
Disliked

C. Occurrence of diseases. Incidence of molds such as sooty mold was observed and
recorded during the drying process.

D. Documentation of the study in pictures
















Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

11
RESULTS AND DISCUSSION

Days to Full Drying
Table 1 shows the number of days from harvesting to drying of the mountain tea
leaves oven dried mountain tea leaves were significantly the fastest to attain full drying
after a mean of 2.0 days; while the tea leaves dried using the air drying method were the
latest with a mean of 28.67 days to full drying. These results was attributed to the
characteristics of the oven to circulate warm air faster, which had a direct significant
effect causing rapid loss of water on the tissues without losing much tissue composition.

However, there is a constraint in using this method since the equipment required a
source of energy and causes additional expenses to operate.
Oven drying significantly enhanced earlier drying of mountain tea leaves than
sun, smoke or air drying. Likewise, sun drying considerably facilitated earlier drying of
leaves compared with smoke and air drying techniques.

Table 2. Shows the dry weight of mountain tea leaves as influenced by the drying
techniques used. Air dried mountain tea leaves were significantly heavier than the other

Table 1. Number of days to full drying.
TREATMENT
MEAN
(Days)
Sundrying
14.33c
Smoke drying
18.33b
Air drying
28.67a
Oven drying
2.00d


Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

12
drying techniques used; although statistically comparable with smoke dried leaves. Oven
dried leaves had significantly lower dry weight after drying. The direct effect of warm air
circulating inside the oven caused rapid loss of water on the tissues without losing much
of tissue composition, thus, higher weight loss resulted. However, this method required a
source of energy in order for the equipment to operate; hence entails additional cost. In
some commodities, sun drying is the most economical and practical means of drying after
harvest to reduce moisture content and to prevent damage during storage. (Anon, 1976).
Recently, Bentres (2000) reported that dried tea leaves should maintain at least 0.3%
moisture content to avoid infection from diseases such as mold.

Beverage Qualities
The aroma ratings of the prepared mountain tea using the different drying
techniques is presented in Table 3. Statistical analysis showed highly significant effect of
drying techniques on the aroma as perceived by the panel of evaluators. Sundrying leaves
produced tea beverage which was significantly more aromatic that the other methods of
drying used.

Table 2. Weight after drying
TREATMENT
MEAN
(g)
Sundrying
42.00bc
Smoke drying
50.33ab
Air drying
58.67a
Oven drying
38.00c

Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

13

The results conform to the traditional practice of the old folks in which practically
all the leaves are plucked, dried and boiled then used as a beverage.
(Moore et al. 1995), states that the presence in small amounts of coumarines like
scopoletin and specially coumarin itself causes the characteristic odor. In harvested
nutmeg, the compound present is myristrian and genaiol; and menthol, from the older
leaves of mints and eucalyptus, impart the strong odors.

The bitterness of the prepared tea from mountain tea leaves using the different
drying techniques is significantly affected by the sensory perception of the panel of
evaluators (Table 4). Tea from sun-dried leaves had significantly bitter taste than the
other methods used while air, oven, smoke dried were moderately bitter. Salisbury and
Ross (1978) reported that alkaloids, which are nitrogenous compounds and which are
present in plants such as tea, are often synthesized only in the shoots. Therefore, it is
speculated that the shoot contain more alkaloids and terpneoids that caused the taste
bitter. Nevertheless, it is not yet certain if such compounds are the ones responsible for

Table 3. Aroma rating
TREATMENT
MEAN
Sundrying
2.35a
Air drying
1.6 b
Oven drying
2. 05ab
Smoke drying
1.8ab
Means with the same letter do not differ significantly at 5% level (Bonferroni)



Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

14
Table 4. Bitterness rating
TREATMENT
MEAN
Sundrying
1.5a
Air drying
1.23b
Oven drying
1.00b
Smoke drying
1.33b
Means with the same letter do not differ significantly at 5% level (Bonferroni)

bitterness in plants since Hughes and Genest (1973) suggested previously that a thousand
more of alkaloids are yet to be discovered in plants.

Table 5 shows the taste of the mountain tea beverage with sugar prepared from
various drying techniques as rated by the evaluators. The taste of mountain tea beverage
prepared from sun dried and oven dried leaves had significantly better taste and were
more acceptable than those prepared from air dried and smoke dried mountain tea leaves.

Table 5. Taste evaluation with sugar
TREATMENT
MEAN
Sundrying
2.5a
Air drying
1.8b
Oven drying
2.32a
Smoke drying
1. 53b
Means with the same letter do not differ significantly at 5% level (Bonferroni)



Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

15
Table 6. Taste evaluation without sugar
TREATMENT
MEAN
Sundrying
2.05a
Air drying
1.83ab
Oven drying
1.94ab
Smoke drying
1.5b
Means with the same letter do not differ significantly at 5% level (Bonferroni)

Table 6 shows the taste of the tea beverage without sugar prepared from various
drying techniques as rated by the evaluators. Results show that sun dried leaves had
significantly better beverage taste than the other drying methods used.

The mountain tea leaves were with moderately better taste when air dried and
oven dried as shown in the results of the taste rating of the evaluators.
The colors of the tea beverage as affected by drying techniques are shown in
Table 7. Results showed that the different drying techniques did not significantly affect
the color of the prepared beverage. Rating of evaluators ranged from 2.40 to 3.35 which
was equivalent to 5.75.

Table 8 shows the general acceptability of the tea beverage as affected by the
different drying techniques by the panelists. Results showed that the general acceptability
of the prepared beverage was significantly affected by the different drying techniques
used. The beverage from sun-dried leaves was more acceptable to the evaluators than the
beverage from other methods of drying used.

Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

16
Table 7. Color
TREATMENT
MEAN
Sundrying
3.3a
Air drying
2.95a
Oven drying
3.35a
Smoke drying
2.4a
Means with the same letter do not differ significantly at 5% level (Bonferroni)

The results suggest that using high temperatures like oven drying prevented the
loss of volatile compounds like coumarin (Salisbury and Ross, 1974), geraniol and mints
which (Moore, et. al., 1995) accumulated in the shoots due to rapid drying. Greater loss
occurred when sun or air drying techniques were used as a result of slow drying.

Incidence of Diseases

The incidence of sooty mold on the mountain tea leaves samples was not
observed during the entire duration of the drying process and even during storage period.

Table 8. General acceptability rating
TREATMENT
MEAN
Sundrying
2.4a
Air drying
2.05ab
Oven drying
2ab
Smoke drying
1.65b
Means with the same letter do not differ significantly at 5% level (Bonferroni)

Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

17
Plates







Plate 1. The Benguet wild tea, mountain tea or gipas plant












Plate 2. Dried mountain tea leaves ready for beverage preparation


Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

18





















Plate 3. Faculty and student evaluators during the sensory evaluation session


Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

19
SUMMARY, CONCLUSION AND RECOMMENDATION

Summary
The study was conducted at the Postharvest Laboratory of the Department of
Horticulture of the College of Agriculture, Benguet State University, La Trinidad,
Benguet from January to February 2006; to identify and establish the best drying
techniques on the beverage quality of mountain tea leaves; and to determine the effect of
different drying techniques on the beverage quality of mountain tea.

The aroma of the prepared tea beverage using the different techniques showed
highly significant differences as perceived by the panel of evaluators. Mountain tea
beverage from sundried leaves was significantly more aromatic than beverages using
leaves prepared and dried using the other methods.

The bitterness of the prepared beverage tea was significantly affected by the
different drying methods used. Sundrying method significantly produced bitter beverage
tea than the other drying techniques used. The color of the tea beverage prepared from
different drying techniques was not significantly affected by drying technique as
perceived by the evaluators. Tea from sundried leaves was more acceptable with or
without sugar compared to the other drying techniques.

Differences on the general acceptability of mountain tea beverage as affected by
the different drying techniques as perceived by the panel of evaluators were highly
significant. The prepared beverage from sundried leaves was more acceptable than the
other drying techniques used.



Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

20
Conclusion

Based on the results of the study, sun drying technique produced a tea beverage,
which was more aromatic and acceptable to the drinkers with or without sugar.

Recommendation

From the findings and conclusion, sun drying method of drying mountain tea
leaves to be used for beverage is highly recommended. Since it was evaluated to be better
in taste and acceptable to the drinkers. It is further recommended that a study along this
line should be conducted to establish a more appropriate methods of processing for
commercial use that can be more beneficial to prospective producers and consumers.


























Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

21
LITERATURE CITED


AGNAYA, I. S. 2004. Effect of cold stratification period on the germination of Benguet
wild tea. Undergraduate Theses Benguet State University, La Trinidad, Benguet.
Pp. 1-2

ANONYMOUS. 1976. The encyclopedia Americana. International Ed. 3-5.

BAWANG, F. G. 2002. Effect of maturity stage and drying techniques on the beverage
quality of mountain tea (Sarcandra glabra L.). BS Theses Benguet State
University, La Trinidad, Benguet.

BENTRES, L. 1995. The prospect of tea culture in Benguet. Benguet Digest. Quarterly
publication of the Provincial Government, Capitol, La Trinidad, Benguet. 4 (2):
16-17.

DEPONIO, C. P. 2002. Germination of gipas seed as affected by pulping and hot water
treatment. A term paper submitted in Horticulture 315 (Advanced in plant
propagation management). Benguet State University, La Trinidad, Benguet.

HOME ABOUT US. Weather India tea. Auction Floor Global Tea Directory Statistics.
2000 Teaunction Corn. Privact, Terms and Conditions.

HORTIZUELA, R. H. 2004. Quality of sweet Brazil (Ocimim barilicum L.) as influenced
by drying techniques. Undergraduate Theses Benguet State University, La
Trinidad, Benguet.

MARSHALL, C. K. 1983. The world coffee trade, a guide to the production, trading and
consumption of coffee. Pp. 188-195.

MASLAG, J. 1985. Growth and yield of glaciolus as affected by sundrying and calcium
carbide (CaC2) treatment of corms.

MCLEAN, K. A. 1989 Drying and storing combirable crops-princess street, U.K.
Farming Press Book.Pp.81.

MORE, R. W. DENNIS CLARK, K.K. STERN, and D. VODOPICH. 1995 Botany,
Kerper Boulevard,, Dubuque, IA: Wm c. Brown Communications

NEW STANDARD ENCYCLOPEDIA. 1996. New Standard Encyclopedia Mc Graw
Hill Inc. USA. 18: V. 22.

PURSEGLOVE, J. W. 1982. Tropical crops. Ltd, Busnt Mill, Harton, Essex U. K. Pp.
599-613. RABE, R. B. Sr. 1984. Philippine tobacco news. 2:10.

Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

22
RABE, R.B. Sr. 1984. Philippine tobacco news 2:10.

SALISBURY, F. B. and C.W ROSS. 1978. Plant Physiology Felmont, California:
Wadworth Publ; Co. Inc.

SUNDAYAN, F. B. 2002. Effect of Different pruning techniques in the shoot growth of
green tea. Undergraduate These Benguet State University, La Trinidad.

WIGHT, W. 1959. The shade tea. Tradition in tea garden of North India. Rep. Ind. Tea
Assn., SCS Dept.




















Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

23
APPENDICES

Appendix Table 1. Number of days to full drying of leaves
REPLICATION
TREATMENTS
I
II
III
TOTAL
MEAN
T1
14
15
14
43
14.33
T2
17
21
17
15
18.33
T3
28
30
28
86
28.67
T4
2
2
2
6
2

Analysis of variance (ANOVA)

DEGREES SUM OF
MEAN COMPUTED
TABULAR F
SOURCE OF
OF
SQUARES SQUARE
F

VARIATION FREEDOM


0.05
0.01
Replication
2
1.600
0.800



Treatment
3
13141.733 335.443
107.0532**
3.84
7.01
Error
6
25.067
3.133



TOTAL
11
1368.400




** - highly significant



Coefficient of variation: 12.83%











Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

24
Appendix Table 2. Weight after drying
REPLICATION
TREATMENTS
I
II
III
TOTAL
MEAN
T1
48
35
43
126
42
T2
45
50
56
151
50.33
T3
58
48
70
176
58.67
T4
39
35
40
114
38


Analysis of variance (ANOVA)

DEGREES SUM OF
MEAN COMPUTED TABULAR F
SOURCE OF
OF
SQUARES SQUARE
F

VARIATION FREEDOM


0.05
0.01
Replication
2
237.733
118.867



Treatment
3
805.733
201.433
5.7090*
3.84
7.01
Error
6
282.267
35.283



TOTAL
11
1325.733




* - significant



Coefficient of variation: 12.34%












Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

25
Appendix Table 3. Aroma and bitterness of the tea beverage as affected by different
drying techniques
TREATMENTS
AROMA
BITTERNESS
T1
2.35a
1.5a
T2
1.6b
1.23b
T3
2.05ab
1.00b
T4
1.8ab
1.33b
F- test



**


*
Coefficient of variation (%)
1.2928


4.9304



Appendix Table 4. Taste of the tea beverage as affected by drying techniques
TREATMENTS
SUGAR
WITH
WITHOUT
T1
2.5a
2.05a
T2
1.8b
1.83ab
T3
2.31a
1.94ab
T4
1.53b
1.5b
F- test



**


*
Coefficient of variation (%)
2.5009



2.7386

* significant; ** highly significant









Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

26
Appendix Table 5. Color and acceptability of the tea beverage as affected by drying
techniques
TREATMENTS
COLOR
ACCEPTABILITY
T1
3.3a
2.4a
T2
2.95a
2.05ab
T3
3.35a
2.00ab
T4
2.4a
1.65b
F- test



ns


**
Coefficient of variation (%)
1.7691

6.3037

ns -significant; ** highly significant




























Effect of Different Drying Techniques on the Beverage Quality
of Mountain Tea (Sarcandra glabra L.) /Allan A. Bellet. 2006

---

Document Outline

• Effect of Different Drying Techniques onthe Beverage Quality of Mountain Tea (Sarcandra glabra L.)
• BIBLIOGRAPHY
• ABSTRACT
• TABLE OF CONTENTS
• INTRODUCTION
  • Importance of the Study
  • Objectives of the Study
  • Time and Place of the Study
• REVIEW OF LITERATURE
  • The Plant
  • Drying Techniques
• MATERIALS AND METHODS
  • Materials
  • Methods
  • Data Gathering
• RESULTS AND DISCUSSION
  • Days to Full Drying
  • Beverage Qualities
  • Incidence of Diseases
• SUMMARY, CONCLUSION AND RECOMMENDATION
  • Summary
  • Conclusion
  • Recommendation
• LITERATURE CITED
• APPENDICES

---