차(茶)문헌에 나타난 약수의 수질특성에 관한 연구

• 영문명: Study on Water Quality Characteristics of Mineral Water in Tea Literatures
• 발행기관: 한국차학회
• 저자명: 이병인(Pyong-In Yi) 권정환(Jung-hwan Kwon) 고소희(So-hui Ko) 홍성철(Sung-chul Hong) 이용재(Yong-jae Lee) 이영경(Young-kyoung Yi)
• 간행물 정보: 『한국차학회지』제23권 제2호, 31~39쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2017.06.30

영문 초록

In this study, mineral water was selected based on the tea literatures. The results of the analysis of the water quality of the selected mineral water are as follows. 1. As a result of the field survey, the pH, ORP, DO, conductivity, salinity and temperature satisfied Korean water quality standards (spring water). 2. In the inorganic and organic substances analysis, no hazardous inorganic substances were detected. Some harmful organic substances were detected, but the mineral water satisfied the Korean water quality standards (spring water) and can be used as tea water. 3. In terms of its aesthetic impact, the material analysis suggested that the mineral water generally satisfied the Korean drinking water quality standards (spring water). The level of iron was high in some areas and, consequently, the frequency of use of the water was low. The level of iron had no influence on health, but it did influence the taste of the tea. 4. Overall, the water described in the tea literatures is judged to satisfy Korean drinking water quality standards (spring water), but it is necessary to clean it to make it less for turbid.

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tea water water quality mineral hazard spring water