Proceedings of the Plant Resources Society of Korea Conference (한국자원식물학회:학술대회논문집)
- 2003.10b
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- Pages.33-33
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- 2003
Major Compositions of Leaf Tea and Flower Tea Using Native Camellia(Camellia japonica) in Korea
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Cha, Young-Ju
(Biotechnology Industrialization Center, Dongshin University) ;
- Lee, Jang-Won (Biotechnology Industrialization Center, Dongshin University) ;
- Park, Min-Hee (Biotechnology Industrialization Center, Dongshin University) ;
- Hwang, Eun-Ju (Biotechnology Industrialization Center, Dongshin University) ;
- Lee, Sook-Young (Biotechnology Industrialization Center, Dongshin University)
- Published : 2003.10.01
Abstract
Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6 %, Crude protein was the greatest component in roasted young leaf tea, crude fats in roasted mature leaf tea and ashes in fermented young leaf tea. Caffein were present as the highest amount(5.18%) in steamed mature leaf tea, showing less amount than greenp teas. Catechin were contained as the highest amount in all kinds of teas, especially fermented young leaf tea. was the highest(9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in fermented young leaf tea.(중략)
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