차 품종별 각공 방법에 따른 녹차의 화학성분 및 품질특성

• 영문명: Effect of Manufacturing Methods on Chemical Components and Quality of Green Tea with Different Tea Cultivars
• 발행기관: 한국차학회
• 저자명: 김영걸(Young-Gol Kim) 이정대(Jung-Dae Lee) 김희숙(Hee-Suk Kim) 송관정(Kwan Jeong Song)
• 간행물 정보: 『한국차학회지』제16권 제1호, 77~83쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

This study was performed to determine the effects of two distinct green tea manufacturing methods, steaming and pan-fìring, on the chemical composition and specifìc character of each tea cultivar. We examined steamed and pan-fired tea made from the following fìve cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. The results showed that manufacturing method did not influence the chemical composition oftea leaves However, there was a difference in tea color depending on the manufacturing method. ln every cultivar, the color of green tea became brighter and deeper when manufactured by steaming. Further, the color of green tea was affected by the cultivar itself. Lastly, a sens아y test confirmed that Yabukita was best prepared by steaming, whereas Yutakamidori and Saemidori were best suited for pan-firing. However, manufacturing method had little effect on quality for Okumidori and Hushun based on their sensory test scores.

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재료 및 방법

결과 및 고찰

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키워드

N1R analysis pan-fued green tea plucking time sensory test steamed green tea tea color