후발효차 발전방향 연구

• 영문명: Research development direction of post-fermented tea: Focusing on post-fermented tea production process
• 발행기관: 한국차문화학회
• 저자명: 손영란(Younglan Son)
• 간행물 정보: 『한국차문화』제5집, 49~75쪽, 전체 27쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2014.05.30

영문 초록

Recently, imports of teas are increasing with growing interest in health, especially pu-erh tea produced in UnNam, China rapidly become popular because of its special bioactivity. However, Chinese pu-erh tea is sold at high price, even though there is little information on its manufacture process and are few scientific basis on its quality and effectiveness, which gives confusion to customers. Therefore, manufacturing Korean tea by systemic and scientific technology can help them to get reliable and high quality teas, furthermore it can strengthen competitiveness of Korean tea industry. But, big concerns may exist on the quality of Korean post fermentation tea using Carmellia Sinensis which is mainly cultivated in Korea. Because, on the contrary to this, Chinese post fermentation tea uses Assamica sinensis.. Post fermentation tea samples were made using Korean tea leaves on variable conditions by fermentation temperature, moisture content, period of fermentation, and picked period of tea leaves. Then, those of gallic acid and methyl caprete content known in previous studies as criteria of fermentation progress and sensual preference, respectively. The effectiveness on anti-diabetes and anti-obesity also analyzed to find the optimum fermentation condition. The condition temperature 25℃, relative humidity 70% was the best on the result of the sensual test and analysis on physicochemical to find store condition of post fermentation tea using Korean tea leaves. This study supposed to provide the manufacturing process layout of raw material tea and post fermentation. Furthermore, the establishment of scientific basis on superiority of post fermentation tea applied Korean own manufacturing technology in this study will help development of Korean tea industry.

목차

Ⅰ. 들어가는 말

Ⅱ. 후발효차의 제조

Ⅲ. 한국형 후발효차 생산을 위한 최적발효조건 탐색

Ⅳ. 나가는 말

키워드

microbial-fermented tea post-fermented tea Pu-erh tea Dark tea