普洱茶가공 기술의 특성 고찰

• 영문명: Study on the Characteristics of Pu'er Tea Processing Technology
• 발행기관: 한국차문화학회
• 저자명: 정태인(Tae In Jeong)
• 간행물 정보: 『한국차문화』제16집, 59~74쪽, 전체 16쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2024.12.31

국문 초록

Pu'er tea is a type of dark tea made by post-fermentation or pressure of a branched green tea obtained by processing raw leaves of Yunnan's large foliage tea tree as a raw material. Pu'er tea is classified into Pu'er tea Green Tea and Pu'er tea Green Tea according to the processing method and quality characteristics, and the processing process is as follows. The process of Pu'er tea is opposite to that of water tea, but it is the process of shape and tide that creates the largest processing process of water tea in the process of water tea. Pu'er tea is beloved worldwide for its distinctive flavor, aroma, and health benefits. This study aims to provide a concise overview of the origin of Pu'er tea, its historical development, health functions, unique craftsmanship, and production techniques, through a review of previous research and literature.

목차

Ⅰ. 서론

Ⅱ. 보이차의 정의

Ⅲ. 보이차의 역사와 산지 분포

Ⅳ. 보이차 가공 기술의 특성

Ⅴ. 결론

키워드

Pu'er Raw Tea Pu'er Ripe Tea Post-fermented Tea Dark Tea Large-leaf Variety