@article{oai:repository.naro.go.jp:00001867,
 author = {池田, 奈実子 and IKEDA, Namiko},
 journal = {野菜茶業研究所研究報告, Bulletin of the National Institute of Vegetable and Tea Science},
 month = {Mar},
 note = {We investigated the moisture contents in 181 tea samples, including Japanese green tea and black tea that were grown in Japan, India, Sri Lanka, Nepal and Kenya. The difference in between the tea types was significant at the 1% level. The average moisture content of green tea produced in Japan was 4.66%, which was less than those of black tea from Japan (7.02%), India (6.97%), Nepal (6.77%) and Sri Lanka (6.84%). There was no significant difference between countries in the moisture contents of black tea. The moisture contents of black tea made using the orthodox method were higher than those made using the crush-tea-curl (CTC) method. The results suggest that the optimal moisture content of black tea is higher than that of Japanese green tea.},
 pages = {43--47},
 title = {日本産及び外国産の紅茶の含水率},
 volume = {13},
 year = {2014},
 yomi = {イケダ, ナミコ}
}