UNFERMENTED TEAとは 意味・読み方・使い方

Like green tea, the following kinds of tea are called unfermented tea: freshly-picked tea leaves heat treated in order to minimize oxidizing fermentation, which is caused by enzymes contained in fresh tea leaves.発音を聞く 例文帳に追加

緑茶のように茶葉収穫後に加熱処理を加え、茶葉自身に含まれる酵素による酸化発酵を極力抑えた物を不発酵茶と言う。 - Wikipedia日英京都関連文書対訳コーパス

The method for producing the tea extract includes feeding at least one kind of tea selected from among unfermented tea, semi-fermented tea and fermented tea to a column-type extractor; heating the tea and water, while continuously feeding the water at (-5)-25°C into the column, and extracting the extract at 50-100°C.例文帳に追加

カラム型抽出機に、不発酵茶、半発酵茶及び発酵茶から選ばれる少なくとも１種の茶を仕込み、−５〜２５℃の水をカラム内に連続的に供給しながら茶及び水を加熱して５０〜１００℃の抽出液を抜き出す、茶抽出液の製造法。 - 特許庁

Green tea is almost synonymous with unfermented tea (不発酵茶) in scholarly classification, but in Japan it generally means Sencha (in a broad sense) simply, the green tea which is produced most often.発音を聞く 例文帳に追加

緑茶は学術的には不発酵茶とほぼ同義であるが、日本で一般に緑茶といった場合、単に日本で最も多く作られている緑茶、すなわち煎茶（広義）を意味する。 - Wikipedia日英京都関連文書対訳コーパス

This method for producing the tea extracted solution includes fermenting one kind or a few kinds of tea selected from among unfermented teas, semi-fermented teas and fermented teas in a column type extractor, supplying a prescribed amount of steam from one side of the column followed by discharging from the other side, and supplying hot water to extract an extracted solution.例文帳に追加

カラム型抽出機に、不発酵茶、半発酵茶及び発酵茶から選ばれる１種又は数種の茶を仕込み、所定量の水蒸気をカラムの一方側から供給して他方側から放出し、次いで熱水を供給して抽出液を抜き出す茶抽出液の製造法。 - 特許庁

Located at the place (Koaza Sorabiro, Oaza Yuyadani, Ujitawara-cho, Tsuzuki-gun, Kyoto Prefecture) where Soen NAGATANI, who is said to have invented and promoted 'Aosei Sencha Seiho' ('Blue Method' to produce Sencha, or unfermented green tea) in 1738, used to live and the Nagatani family had lived until the Meiji period, Nagatani Soen Seika (the birthplace of Soen) is a facility which was built by local volunteers to preserve his tools for tea production and the remains of his Hoiro (device to heat and dry tea leaves) in 1960.発音を聞く 例文帳に追加

永谷宗円生家（ながたにそうえんせいか）とは、元文3年（1738年）、「青製煎茶製法」を開発・普及させたと伝えられる永谷宗円が暮らし、明治まで永谷家が存在していた場所（京都府綴喜郡宇治田原町大字湯屋谷小字空広）に、製茶道具やほいろ跡を保存するため、地元有志の手により昭和35年に建設された施設。 - Wikipedia日英京都関連文書対訳コーパス