중국 안차(安茶)의 제다와 효능에 관한 시론

• 영문명: A preliminary discussion on the production and efficacy of Chinese Ancha (安茶)
• 발행기관: 국제차문화과학학회
• 저자명: Seung-Jung Lim 김승배(Seung-Bae Kim) 정태인(Tae-In Jeong)
• 간행물 정보: 『국제차문화과학』제4집, 29~49쪽, 전체 21쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2023.12.30

영문 초록

Tea has evolved beyond a simple beverage of choice in modern life, establishing itself as a functional health drink. This research aims to explore the processing and benefits of Ancha, a type of Chinese dark tea. In China, Ancha has gained consistent popularity in the tea market among specific regions and social classes due to its long history and efficacy. The two main characteristics of Ancha are its unique processing method known as “Ya Luo” and its aging (fermentation) process. This study will examine how the Ya Luo processing method contributes to Ancha's quality, mass characteristics, and pharmacological health functions. Furthermore, while other types of tea are often preferred fresh, Ancha is valued more as a premium tea when it has been aged for at least three years or has undergone long-term aging. This study aims to deeply investigate the reasons behind this preference, focusing on how Ancha's aging conditions and fermentation period affect its quality and efficacy.

목차

Ⅰ. 서론

Ⅱ. 안차의 기원과 역사적 발전

Ⅲ. 생산과 소비

Ⅳ. 안차의 제다 방법

Ⅴ. 결론

인용문헌

키워드

Ancha Yukan Tea Yukan Ram Tea Processing Dark Tea