물과 차의 관계에 대한 문헌 연구

• 영문명: The Study of literature on water and tea relation
• 발행기관: 한국차학회
• 저자명: 박지영(Ji-Yong Park) 오미정(Mi-Jeong O) 이현숙(Hyun-Sook Lee) 도원석(Won-Seok Do)
• 간행물 정보: 『한국차학회지』제10권 제3호, 21~35쪽, 전체 15쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2004.12.30

영문 초록

Green tea has it's own unique taste and aroma, which is made up of a blend of caffeine, sugars, tannins and amino acid. It was found that flavors and aromas varied, a major contributing factor that altered the taste and aroma can be attributed to the conditions, which in the tea is leached. This was discovered while leching tea in waters containing varied amounts of different chemicals, which influenced the taste and aroma of the tea. The purpose of this study is detecting importance of water, tea and evaluation of tea by investigation of ancient and present literature.