수종의 꽃을 이용한 화차 개발

• 영문명: Development of Flower Tea Using a Variety of Flowers:Ⅱ. Sensory evaluation of Flower Tea According to the Mixture Ratio by Green tea and Flower
• 발행기관: 한국차학회
• 저자명: 조경숙(Kyung-Sook Cho) 서정근(Jeung-Keun Suh) 신길호(Kil-Ho Shin) 정형석(Hung-Sok Jung)
• 간행물 정보: 『한국차학회지』제6권 제1호, 95~108쪽, 전체 14쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2000.03.30

영문 초록

This is experiment was carried out to investigate the effect of mixed ratio manufacture on the sensory evaluation of functional flower tea. Afer making blend flower tea according to the mixture ratios of green tea and flower, the result that was valued at centering around the Hunter's value, flavor and taste as follows : Because Acacia and Tea flower was high value and had white tint, in case of blend flower tea, the flower was easily distinguished from dark greenish tea and the visual effect of exterior was excellent. But, like Kudzu flower, having low value and dark purely tink was inferior in visual effect of exterior, and weren't easily distinguished Kudzu flower from green tea. In characteristic of flavor and taste, as the ratio of flower made gradual increase, the flavor of flower tea became more abundant with a various fragrance of flower and the sweet taste was increased. On the other hand, the astrigency and bitter taste lessened gradually. Generally, blending flower more than 10 percent into green tea lessened the flavor and the visual effect of flower tea. Accordingly considering a visual effect and flavor, the just mixture ratio of flower was suited to be between 5 and 10 percent.