국내산 두물 찻잎에 적합한 발효차 제조 공정 연구

• 영문명: Study of Standardized Manufacturing Procedures for Fermented Tea Products using Domestic 2nd Plucked Tea Leaf
• 발행기관: 한국차문화학회
• 저자명: 김종덕(Jongduk Kim) 박용서(Yongseo Park) 마승진(Seungjin Ma)
• 간행물 정보: 『한국차문화』제6집, 419~440쪽, 전체 22쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2015.10.30

영문 초록

The worldwide tea market is growing and more various types of tea are being introduced to the market. Also the interests towards fermented tea and semi-fermented tea are increasing. So in order to promote Korean tea industry by developing a high valued tea product, we investigated various methods of semi-fermentation and fermentation of 2nd plucked tea leaves. We developed optimal tea processing procedures and the quality of the tea products manufactured through each procedure was analyzed. Based on the taste of the tea products we established standard procedures for each tea manufacture. Then, the qualities of the black tea, chung-cha and yellow tea were compared. Black tea had the best taste, and the highest thearubigin and theaflavin levels, yellow tea contained the most cathechin. The results will be a good fundamental data for future studies investigating fermented tea. Also we hope that the standardized tea manufacturing procedures we suggested for the three types of tea will be adopted and further investigated by colleague scholars and industry parttakers.

목차

Ⅰ. 들어가는 말

Ⅱ. 발효차의 종류 및 제조공정 고찰

Ⅲ. 재료 및 방법

Ⅳ. 결과 및 고찰

Ⅴ. 나가는 말

키워드

fermented tea partially fermented tea yellow tea black tea catechins theaflavins