우리나라 차 소비자의 기호 특성과 한국형 차 품평 기준 정립

• 영문명: Characteristics for Tea Estimation by Korean Tea Consumers and Improving the Standard Grade for Estimating Korean Tea Quality by Sensory Test
• 발행기관: 한국차학회
• 저자명: 양원모(Won-Mo Yang) 김구현(Gu-Hueon Kim) 최정(Jeong Choi)
• 간행물 정보: 『한국차학회지』제10권 제3호, 37~51쪽, 전체 15쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2004.12.30

영문 초록

This study is conducted to figure out the Koreans' evaluation fo foreign tea and the criterion of tea choosing and tendency of preference, and tries to improve the. Korean tea consumers value taste the most when they estimate the quality of tea. Roasted green tea was preferred to steamed green tea or fermanted tea, also Korean tea was preferred to Chinese of Japanese tea. Preferred tastes of tea among Koreans are various. They are mild(24.9%), clean(23.9%), roasted sesame taste(22.0%), the mild bitter(16.9%), unripeness(14.9%), sweet(13.8%), refreshing taste(10.5%). Roasted sesame taste, unripeness and clean taste of roasted tea and laver taste of steamed tea were highly evaluated. As for incense, unripeness incense, nu-reun-ji incense of roasted tea, chestnut incense and lave incense of steamed tea, and fresh-floral incense of fermented tea were highly evaluated. When it comes to comparing quality of tea. Korean consumers emphasize on taste and flavor but do not focus on appearance and water color of tea extracted, however, the of The Federation of Korean Tea Producers and several tea goods festival emphasizes appearance and water color of tea extracted. Based on the analysis of Korean consumers' characteristics for tea estimation, is recommended to consist 65~70% of taste and flavor, 10~15% of appearance, 10% of water color, and 10% of appearance of tea extracted. The ratio of taste and flavor can be adjusted in green tea(4:2.5~3) or fermented tea(3~2.5:4). Further studies are required on the detail standard grade and item.

키워드

Tea estimating. Tea quality Koran tea consumer Tea sensory test Roasted green tea Tea specialization