The effects of tea manufacturing methods on the chemical components and the physiological function in tea

• 발행기관: 한국차학회
• 저자명: Midori YAsuda Michio Kondo Tamiyoshi Sonda Kazumi Takedomi Syouhei Eguchi Ayumi Eguchi
• 간행물 정보: 『한국차학회지』제9권 제3호, 45~60쪽, 전체 16쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2003.12.30

영문 초록

The effects of manufacturing methods of tea on the chemical components and the physiological function of tea were studied. Tea samples were manufactured by three different methods with the same fresh tea leaves which were plucked on the same date at the same place. The tea manufacturing methods were ① the steamed method. ② pan fired method of the conventional style and ③ the new pan fired method of Eguchi style with high pressure and airtight pan. The difference of manufacturing methods was hardly affected on contents of minerals, amino acids and caffeine in infusions. However, catechins in tea manufacturing by pan fired method of Eguchi style were more than that in teas manufacturing by other methods. As to the antioxidative activity, the tea manufacturing by pan fired method of Eguchi style was also the highest of all others. The tea tissues at the cross section were observed by a scanning electron microscope. As a result, the destruction of tea tissue was confirmed for the teas manufacturing by pan fired method. These results would have been due to the complete inactivation of polyphenol oxidase and the destruction of tea tissues by the manufacturing process at high temperature with airtight pan.

키워드

amino acids antioxidative activity Camellia sinensis catechins Japanese pan fired tea. steamed tea