호남성 흑차(黑茶)의 이해

• 영문명: Understanding of Hunan dark tea
• 발행기관: 한국차문화학회
• 저자명: 이상교(Sanggyo Lee)
• 간행물 정보: 『한국차문화』제11집, 105~126쪽, 전체 22쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2020.12.30

영문 초록

According to the classification method commonly used in China, dark tea is mainly divided between Hunan dark tea, Hubei Laobian tea, Sichuan Tibetan tea, Guangxi Liupao tea, Yunnan Pu 'er tea, and Shaanxi Jingyang Fu brick tea, etc. Hunan province has a long history of producing dark tea.However, since border minority areas have long been the major market of Hunan dark tea, it has not received much attention so far. In modern times, dark tea is not only becoming healthy food and drink suitable for people, but also seeing increasing production in recent years. The export of dark tea accounts for about 12.2% of the world trade volume (green tea :65.8%, dark tea :10.0%, oolong tea :10.4%, white tea :1.3%). Bai Shaxi Tea Factory used to be one of the representative modern dark tea factories in Anhua, Hunan Province. In order to restore its reputation and widely promote the dark tea, the factory, with the support of the Hunan provincial government, launched a massive publicity campaign and a variety of products all over China, which achieved great success. With the deepening of the research on the health function of dark tea, Both the number of dark tea consumers and the capacity of consumption are increasing gradually. Given that Hunan province has become the largest dark tea producing area in China, this study has the clear processing principle, microbial action, quality and chemical composition. In addition, it has investigated the history, tea making methods and types of Hunan dark tea. The understanding of microbial- fermented tea provides a theoretical basis for the health function of tea.

목차

Ⅰ. 들어가는 말

Ⅱ. 미생물 발효차

Ⅲ. 호남성 흑차

Ⅳ. 나오는 말

키워드

dark tea Hunan dark tea Bai Shaxi Tea Factory microbial fermentation