• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.559-564
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• 2006

This study was done for the determination of ginsenosides contents of Korean ginseng and ginseng products as well as the development of analytical method for ginsenosides. It is known that perfect segregation of ginsenoside Rg and Re is not easy, but in this study almost perfect segregation can be possible by the control of concentration between acetonitrile and water. Among Korean ginseng, ginseng powdered tea and red ginseng powdered tea, the highest ginsenosides content of sum of each 7 kind o ginsenoside was found in red ginseng powdered tae as 23,211${\mu}g$ per 1g/dw The ginsenoside content of ginseng powdered tea was lower than red ginseng powdered tea as 15,217${\mu}g$ per 1g/dw Total ginsenoside content in the root of ginseng was 29,268${\mu}g$ per 1/dw Each amount of ginsenoside contained in ginseng root was in the order of Rb1, Rg1, and Rc. It was shown that there was difference in constitutional element of ginsenosides in ginseng powdered tea and ginseng root.

• Food Quality and Culture
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• v.2 no.2
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• pp.89-96
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• 2008

In order to determine whether green tea tannin ameliorates abnormal arginine metabolism as the result of excessive arginine, we have assessed the effects of the administration of green tea tannin mixture in rats treated 30 days with 2% arginine. In the arginine-treated group, the level of guanidino compounds such as arginine (Arg), guanidinoacetic acid (GAA), creatinine (Cr), methylguanidine (MG) and guanidinosuccinic acid (GSA), nitric oxide, urea, protein and glucose increased significantly in the serum, urine and kidney, whereas the oxygen species-scavenging enzymes of kidney were reduced as compared with the non-arginine-treated group. By way of contrast, the administration of green tea tannin reduced blood urea nitrogen and serum creatinine, and reduced the urinary excretion of guanidinoacetic acid, creatinine, and $NO_2^-+NO_3^-$. The increased levels of urinary urea, protein and glucose in the arginine-treated group were also lowered by the administration of green tea tannin. In these groups, the activities of superoxide dismutase and catalase in the kidney were increased, thereby suggesting the involvement of radicals in the normalizing of kidney function. These results show that the abnormal renal function induced by the adminstration of excessive arginine in rats may be restored by treatment with green tea tannin.

• The Plant Pathology Journal
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• v.31 no.3
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• pp.278-289
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• 2015

Indigenous strains of Trichoderma species isolated from rhizosphere soils of Tea gardens of Assam, north eastern state of India were assessed for in vitro antagonism against two important tea fungal pathogens namely Pestalotia theae and Fusarium solani. A potent antagonist against both tea pathogenic fungi, designated as SDRLIN1, was selected and identified as Trichoderma viride. The strain also showed substantial antifungal activity against five standard phytopathogenic fungi. Culture filtrate collected from stationary growth phase of the antagonist demonstrated a significantly higher degree of inhibitory activity against all the test fungi, demonstrating the presence of an optimal blend of extracellular antifungal metabolites. Moreover, quantitative enzyme assay of exponential and stationary culture filtrates revealed that the activity of cellulase, ${\beta}$-1,3-glucanase, pectinase, and amylase was highest in the exponential phase, whereas the activity of proteases and chitinase was noted highest in the stationary phase. Morphological changes such as hyphal swelling and distortion were also observed in the fungal pathogen grown on potato dextrose agar containing stationary phase culture filtrate. Moreover, the antifungal activity of the filtrate was significantly reduced but not entirely after heat or proteinase K treatment, demonstrating substantial role of certain unknown thermostable antifungal compound(s) in the inhibitory activity.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.226-234
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• 2003

The effects of dried green tea leaf powders on serum lipid concentrations were evaluated in rats. Sixty male Sprague-Dawley rats weighing $100{\pm}10g$ were divided into six groups and fed high fat diets for six weeks. Experimental groups were administered with following diets; Normal fat diet and normal and high fat diets with 1% dried green tealeaf powders. Tissue weights of liver, lung, stomach, heart, kidney and spleen of high fat diet exposed rats were reduced by dried green tea leaf powders groups. The concentrations of serum triglyceride in rats fed the dried green tea leaf powders were lower than those in other groups. The concentrations of total cholesterol in green tea leaf powders the were lower than those in high fat diet groups. The concentrations of HDL-cholesterol in serum of the dried leaf powders green tea were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the dried green tea leaf powders groups were tended to be lower than those of other groups. GPT and GOT were decreased in dried green tea leaf powders groups and than in the high fat group. LDHase was lower in the dried green tea leaf powders groups than in the high fat group. These results suggest that dried leaf powders green tea groups may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.

• The Journal of Korean Medical History
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• v.20 no.1
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• pp.96-111
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• 2007

The tea culture is one of East Asia's traditional drink cultures and its variety, recipe, and effects are specifically recorded in East Asian documents. But the variety and applications of teas that are different from food and not entirely included in the medicine family has not been studied thoroughly yet. This study, through extracting and organizing the variety of teas and their recipes, aims to revive the methods of improving health by using ancient tea.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.229-233
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• 1990

Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.398-412
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• 2000

The purposes of this study are : (a) to investigate the attitude to various coffee and tea of women, (b) to analyze the characteristics of each classified group according to eating frequency, and (c) to abstract the factors which can influence the consumption of coffee and tea. Questionnaires were hand delivered to 1,200 women residing in Seoul. A total of 1012 was usable: resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the one way-analysis of variance(ANOVA), Duncan's multiple comparison test, factor analysis and analysis of covariance (ANOCOVA). (a) Instant coffee was most consumed(22.1 times a month), green tea in tea bag(8.7), Donggulre tea(8.3), Coffee (72) in order of frequency. Among Korean traditional tea Donggulre tea(8.3) and Yuja tea (2.0) were most prefered but still a minute quantity of Korean traditional tea was enjoyed. (b) Coffee and Black tea was regarded unhealthful but habitual, delicious and familiar beverage. Green tea was regarded good for health but not so habitual, practical and familiar. The consumer awareness can be grouped into 3 clases : Healthy factor, Habitual Practical factor, Familiar factor. (c) The sociodemographic characteristics of women influenced the beverage consumption. Women in their 30s and 40s consumed much of instant coffee and coffee. 10s and 20s consumed much of canned coffee. Working women drank much of instant coffee and green tea in tea bag. Women in highest income group$({\geq}\;4,000,000\;won/month)$ consumed much of coffee. (d) The factors which influenced the eating frquency of those beverages were various. The eating frequency of instant coffee was influenced by the age, familiar factor and habitual practical factor. And coffee were influenced by income level, habitual practical factor. The frequency of green tea in tea bag was influenced by habitual practical factor and familiar factor, green tea was influenced by healthy factor and habitual practical factor, Donggulre tea was influenced by habitual practical factor.

• Proceedings of the Korea Society of Costume Conference
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• 2002.10a
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• pp.34-35
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• 2002

• Horticultural Science & Technology
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• v.33 no.1
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• pp.106-113
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• 2015

Effects of mineral salts (N, P, K, $Ca^{2+}$, $Mg^{2+}$, and $Fe^{3+}$) on the shoot growth and metabolite production of tea tree were studied using in vitro culture techniques. Among mineral s alts, ${H_2PO_4}^-$ was the most important for enhanced growth rate of tea tree, while $Mg^{2+}$ and $Ca^{2+}$ did not affect plant growth. Removal of ${NH_4}^+$ and $NO_3$ from the culture medium enhanced shoot multiplication compared to other treatments. Metabolite production was variable depending on mineral types and concentration. Removal of $Ca^{2+}$ decreased the production of caffeine; however, other treatments did not influence its production. $Ca^{2+}$, ${NH_4}^+$ and $Fe^{3+}$ were important factors for catechin production in tea tree. These results can be used as the basis for development of technical soil controls suitable for tea tree cultivation in the future.