차광재배에 의한 찻잎 성분 및 말차 품질 변화

• 영문명: Changes on Physicochemical and Matcha Quality of Tea Leaves (Camellia sinensis) under Shading Cultivation
• 발행기관: 한국차학회
• 저자명: 황정규(Jung gyu Hwang) 심두보(Doobo Shim) 임현정(Hyeon Jeong Im) 박상기(Sang Ki Park) 강은주(Eun-Ju Kang) 조경환(Kyung hwan Cho) 배성경(Seong Kyeong Bea) 이지현(Ji-hyun Lee) 김종철(Jong Cheol Kim)
• 간행물 정보: 『한국차학회지』제24권 제2호, 40~49쪽, 전체 10쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.06.30

영문 초록

Morphologic and physicochemical changes of shading cultivated tea (Camellia sinensis) tree leaves were investigated during 26 days with 95% shading treatment. Shading cultivation showed higher leaf area (10%) and moisture content (12%) than non-shading cultivation. The shading cultivation increased the total free amino acid (3.4-fold), theanine (3.7-fold), arginine (10.8-fold) and caffeine levels (2.0-fold) but decreased the total catechin contents, EGCG (epigallocatechin gallate) and EGC (epigallocatechin) levels of tea leaves. The SPAD value and total chlorophyll contents of the shading cultivation were increased by 1.1- and 2.1-fold, respectively. The results of a color analysis showed that lightness (L*) of non-shaded was higher than that of shading cultivated matcha. However, the greenness (a*) and yellowness (b*) of shading cultivated matcha were higher than those of non-shading cultivation. The surface color of shading cultivated matcha had higher chroma- and G-values than non-shading cultivated matcha, which represents real green color. Thus, the shading cultivation is suitable to prepare a high-quality matcha product.

목차

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재료 및 방법

결과 및 고찰

적 요

키워드

shading cultivation matcha catechin free amino acid Camellia sinensis