청차에 관한 연구 고찰 - 안계 철관음을 중심으로

• 영문명: A Study of the Evaluation of Oolong Tea Process and Sensor
• 발행기관: 문화융복합학회
• 저자명: 김순옥(Soonok Kim)
• 간행물 정보: 『문화융복합』제5권 제2호, 49~65쪽, 전체 17쪽
• 주제분류: 사회과학 > 사회학
• 파일형태: PDF
• 발행일자: 2024.12.31

국문 초록

Wulong tea, one of the six major tea types, is classified into four types based on geographical location. One of these types is Min Nam wulong tea, which comes from the southern region of Fujian province. The varieties of Min Nam wulong tea are mostly national-level tea tree elite varieties named Huacha(華 茶)including Tie Guan Yin (Huacha No. 7), Huang Yan (Huacha No. 8), Benshan (Huacha No. 10), Maojian (Huacha No. 4), and Moxie (Huacha No. 6). Anxi Tie Guan Yin is the representative variety among them. This paper examines the history of wulong tea and the history and origin of Anxi Tie Guan Yin. It also discusses the classification and characteristics of the tea-making process of Anxi Tie Guan Yin. Finally, it presents the appraisal standards and sensory evaluation standards for Anxi Tie Guan Yin to help connoisseurs understand the standards of Tie Guan Yin and preserve and develop its color, aroma, and taste for a long time.

목차

Ⅰ. 서론

Ⅱ. 청차의 역사와 철관음의 기원

Ⅲ. 철관음 제다 공정의 특징

Ⅳ. 안계 철관음 품평기준

Ⅴ. 나가는 글

참고문헌

키워드

청차 안계철관음 감각별 품평 철관음 특성. Min Nam wulong tea Huacha Anxi Tie Guan Yin tea-making process sensory evaluation standards