두물차(6월차), 세물차(8월차)의 製造中 蒸熱時間이 茶의 品質에 미치는 影響

• 영문명: Effects of the Qualities of Green Tea By Steaming Time during Steam Tea Processing of 2nd Crop of Green Leaf and 3rd crop of Green Leaf
• 발행기관: 한국차학회
• 저자명: 趙慶淑(Kyoung-Sook Cho) 房極必(Geuk-Pil Bang) 崔炯局(Hyoung-Koog Choi) 殷鍾邦(Jong-Bang Eun)
• 간행물 정보: 『한국차학회지』제2권 제2호, 217~227쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1996.10.30

영문 초록

This study was conducted in order to investigate the relationship between pluking season and the quality of steam tea by steaming time during steam tea processing. steaming time of 2nd crop of green leaf were 25, 45, 65 second and 3rd crop of green leaf were 45, 65, 85 second. Steaming leaf and cooling steamed leaf temperature, 3rd crop of green leaf which was abunfand supply of steam were higher 1˚C than 2nd crop of green leaf. Moisture content rate of cooling steamed leaf to green leaf was increased according to longer steaming time, and 2nd crop of green leaf was increased than 3rd crop of green leaf. 3rd crop of green leaf was lower dry moisture content decrease rate. Color of made tea was changed green color into yellow color according to steam time is longer. 25 second of 2nd crop of green leaf and 45 second 3rd crop of green leaf were couldn't taste of mild because of the strong smell of greens, bitterness and astringency. 65 second of 2nd crop of green leaf and 85 second of 3rd crop of green leaf was lusterless and having much sifting, ball lump Optimum steam condition of 2nd crop of green leaf and 3rd of green leaf were each of 45, 65 second consider of shade color, aroma, color of liquor, taste of made tea.