백차 제다의 주요 기술적 특성 考察

• 영문명: A Study on the Key Technical Characteristics of Baekcha Jeddah
• 발행기관: 한국차문화학회
• 저자명: 김승배(Seungbae Kim)
• 간행물 정보: 『한국차문화』제16집, 41~58쪽, 전체 18쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2024.12.31

국문 초록

White tea is one of the six major tea groups and belongs to the light fermentation tea. It is characterized by the fact that the surface of the tea is covered with a white tiger, and the exterior is clearly silvery-gray white, so it is called White Tea in English. Compared to other teas, white tea's tea process is simple to forge and dry without processes such as sprinkling, mindfulness, and fermentation, but counterfeiting and drying are very important processes in maintaining the quality, taste, nutritional ingredients, and aroma of tea. White tea can be largely divided into young shoots and leaf tea depending on the conditions of the leaves and the tea process. The well-known Baekho silver needle belongs to the Acha family. Leaf tea can be divided into traditional white tea and new craft white tea, which includes white hair, sumi, and rice in traditional white tea, and new white tea and white tea bottle tea in new craft white tea. The production site of New White Tea is Bokgeon Bokjeong's semi-jo type white tea, and in order to make tea suitable for Hong Kong consumers in Fujian Province, a new type of tea has been studied since 1968. In recent years, new products such as white tea bottle tea have been sold in the market. The fresh leaves of white tea have the condition of “three white”, the young shoots and two soft tea leaves should be covered with white villi, the tea leaves that have been forged and dried should have a clear white tiger, and the scent of the white tiger should be clear with a clear, light apricot color. This means that the raw material of tea leaves is closely related to the quality of tea. The important steps from the raw materials of tea sprouts and leaves to the product completion, which are the core processes of white tea manufacturing, have scientific and natural characteristics. Therefore, this study examines the tea ceremony process of white tea through literature and previous research papers and hopes that it will serve as an opportunity to publicize white tea, which will become “a tea for one year, about three years, and a treasure for seven years,” reflecting the recent craze for white tea.

목차

Ⅰ. 서론

Ⅱ. 백차의 초제 가공 공정

Ⅲ. 백호은침 가공의 기술적 특징

Ⅳ. 백모단 가공의 기술적 특징

Ⅴ. 결론

키워드

Processing craft forgery drying baekhoeunchim baekmodan