• 한국산림과학회지
• /
• 제75권1호
• /
• pp.25-31
• /
• 1986

다(茶)나무의 증산(增産)으로 우리나라의 다문화(茶文化)와 다산업발전(茶産業發展)에 기여(寄與)할 목적(目的)으로 다(茶)나무의 약(葯)과 잎, 줄기 등(等)을 각(各) 기관별(器管別)로 나누어 조직배양(組織培養)을 실시(實施)하였다. 배양재료중(培養材料中) 약(葯)은 대개(大槪) 4분자기(分子期)에서 소포자기(小胞子期)의 것을 사용(使用)하였으며 배지(培地)는 modified Murashige and Skoog의 배지(培地)를 기본배지(基本培地)로 하여 여기에 NAA 와 2,4-D, Y.E., Kinetin 등(等) 생장조절물질(生長調節物質)을 농도별(濃度別)로 사용(使用)하였으며 재료(材料)의 취급(取扱)은 상법(常法)에 따라 멸균작업(滅菌作業)과 microtoming, paraffine method 등(等)에 의(依)해 소포자(小胞子)의 변화상태(變化狀態)와 조직학적(組織學的)인 관찰(觀察)을 하였고, 잎과 줄기, 뿌리 등(等)은 각각(各各) 절편(切片)을 만들어 약(葯)과 동일(同一)한 방법(方法)으로 멸균작업(滅菌作業)하여 modified Murashige and Skoog의 기본배지(基本培地)에 접종(接種)하여 여기에서 발생(發生)되는 callus와 뿌리의 발생상태(發生狀態)를 조사관찰(調査觀察)하였는데 그 결과(結果)를 요약(要約)하면 다음과 같다. 1) 약(葯)에서는 접종(接種)한 100개중(個中) $M_2$ 배지(培地)에서 2n callus인 체세포성(體細胞性) callus가 30%로서 제일(第一) 많이 발생(發生)되었다. 2) 뿌리의 발생(發生)은 잎에서는 접종(接種)한 잎 전체(全體)의 절편중(切片中)에서 1.7 본(本) (29.5%)이 발생(發生)되었으며, 줄기에서는 6.8 본(本)(50.2%) 뿌리에서는 2.5 본(本)(44.0 %)으로서 줄기에서 제일(第一) 많이 발생(發生)되었다. 3) 줄기의 분화상태(分化狀態)를 절간별(節間別)로 보면 4 절간중(節間中) 제이절간(第二節間)이 0.61 본(本)(8.8%)으로서 제일(第一) 많이 발생(發生)되었다. 4) callus의 발생경향(發生傾向)을 보면 약(葯)에서는 약벽(葯壁)에서, 잎에서는 엽맥(葉脈)에서 기원(起源)된 것이 제일(第一) 많았다. 이상(以上)의 결과(結果)로 보아 다(茶)나무의 유묘(幼苗)는 제삼절(第三節)의 줄기로서 조직배양(組織培養)함으로써 더 많은 증식(增殖)을 할 수 있을 것이며 아울러 생산비(生産費)에 대(對)한 노력(努力)과 경비(經費)도 절감(節減)될 수 있을 것이라고 사료(思料)된다.

• 한국유기농업학회지
• /
• 제19권spc호
• /
• pp.25-29
• /
• 2011

This study was performed to analyze the improvement of soil physical property and soil biota characteristics through cultivation of green manure crops for a one-year period before creation of a tea plantation as follows. The study revealed that the contents of available phosphate tended to decrease after sod-culture by green manure cultivation and open-pollination, when compared to the level before cultivation. The ratio soil porosity increased by approximately 30% when Crotalaria juncea and Sorghum bicolar L. Moench were cultivated, while the soil bacteria and fungi also increased. In a research on microfauna using a pit fall trap, the population number of the microfauna was 174 of 27 species in the plot of open-pollinated sod-culture and no organic matter application, and 268 of 26 species in the plot of Sorghum bicolar L. Moench. Consequently, the culturing tool of Crotalaria juncea recorded the highest level of species diversity at 2.5, the evenness index at 3.7 and richness at 4.6, with the lowest level of a dominance index. The ecological quotient of microfauna was 0.76 in the plot of Sorghum bicolar L. Moench, and 0.63 in the plot of Crotalaria juncea.

• 대한예방한의학회지
• /
• 제26권3호
• /
• pp.59-71
• /
• 2022

Objective : This study examines the historical changes of Ssangwha-'tang', traditional restorative medicine, to a type of tea in tea rooms(Da-bang) named Ssangwha-'cha' in the modern era in South Korea. The goal is to understand how traditional Korean medical culture has been related to the food culture of everyday life. Method : We analyzed traditional medical texts, newspaper articles and advertisements, literary works, and folk song lyrics in which Ssangwha-tang and Ssangwha-cha are mentioned. Results : Ssangwha-tang used to be mentioned as a medicine to tonify 'Yang' energy(Bo-yang) in traditional medical texts from the late Goryeo dynasty to the mid-Joseon dynasty. Since the late Joseon dynasty, it has also been prescribed for cold, as the tonifying method(Bo-beop) gradually prevailed from the royal family to the public. Since then, Ssangwha-tang has been more popular with the public, with the emergence of the patent medicine(Mae-yak) market since the Opening port period and the Colonial period. As the number of Da-bang sharply increased nationwide amid the period of the country's liberation, Ssangwha-tang has been included in the Da-bang menu served as Ssangwha-cha, corresponding to the increasing demands of the public and government policy that tends to favor traditional beverages over coffee. Conclusion : The historical process in which Sssangwha-tang, a type of herbal medicine, became also considered as tea, Ssangwha-cha, provides an example of how Korean traditional medical culture emphasizing the tonification of the body is interconnected with the daily lives of the public and food culture.

• 마케팅과학연구
• /
• 제8권
• /
• pp.21-38
• /
• 2001

본 연구에서는 전통차의 의미를 인식하면서 차문화를 확산시킬 한 방법으로 전통차의 관광상품화 방안이라는 연구의 주제를 선정하였다. 즉 우리의 전통차의 관광상품화를 위해서는 전통차가 지니고 있는 기본적 성질 못지 않게 전통차에 대한 인식제고가 필요함을 제시하고 있다. 결론적으로 전통차의 관광상품화와 병행하여 전통 다례, 학습기회 제공을 위한 다양한 프로그램 개발도 있어야 할 것이다.

• 대한예방한의학회지
• /
• 제21권2호
• /
• pp.95-103
• /
• 2017

Objectives : The aim of this study is to analyze the news contents of Korean style medicinal tea and investigate how it is portrayed in the consumer market. Methods : Total of 355 articles are selected by inputting "Korean style medicinal tea" and analyzed; 108 articles for 2013, 107 articles for 2014, 140 articles for 2015. Results : 175 different tea were found from Jan. $1^{st}$ 2013 to Dec. $31^{st}$ 2015, with ginger tea the most frequently covered for 68 times. Among 175 tea, 117 had one ingredient and 58 had more than one ingredient. The most frequently covered category was "Disease and Health Promotion" followed by "Commercial Ads", "Korean style medicinal tea Culture", and others. From 355 articles, 188 provided the information on the efficacy of Korean style medicinal tea, 88 presented the pharmacological activity, 84 addressed the recipe, 80 explained the taste, and 31 included ancient literature. The most frequently covered tea were ginger tea, omija tea, gugija tea, jujube tea, mogwa tea. Autumn and winter had 109 articles, spring had 89, and summer had 86. Conclusions : This study showed the potential of Korean style medicinal tea as a successful future content. Most of the articles about Korean style medicinal tea contained information about the efficacy but practical information such as the recipe and drinking method were not addressed much. Therefore, future study is needed to investigate additional information about Korean style medicinal tea.

• 한국식생활문화학회지
• /
• 제22권4호
• /
• pp.420-433
• /
• 2007

This study was performed to investigate the effect of the health related factors on the preference and frequency of intake of coffee and traditional beverages among 280 university students (128 males and 152 females) who were residing in Incheon areas. The results were as follows; 1. Male students of over weight and obese were more than female students and female students of under weight were more than male students. Female students were interested in weight control and had an experience in weight control more than male students. 2. The group who was much interested in weight control preferred green tea, yuja tea and dunggulre tea. The group who was much interested in health when drink beverages preferred green tea, ginseng tea, dunggulre tea, vinegar drinks and water but didn’t prefer coffee. 3. The frequency of intake of green tea is high in the group who had an experience in weight control. And the frequency of intake of honey tea was high in the group who drank alcohol almost every day. Coffee intake was the highest among beverages in smokers and water intake was the highest among beverages in nonsmokers. In conclusion this study showed that as an interest in health is higher, the preference and frequency of intake of coffee was low whereas those who intake of traditional beverages was high in general.

• 한국지역사회생활과학회지
• /
• 제19권1호
• /
• pp.55-61
• /
• 2008

This study was conducted to compare the nutrient and chemical contents of traditional Chungtaejeon tea with that of green tea which was harvested in Jangheung, Jeonnam district. Vitamin C, amino acids and total nitrogen contents of Chungtaejeon tea were lower than that of green tea by 0.30, 2.30 and 4.20g/100g, respectively. The tannin, caffeine, reducing sugar and chlorophyll contents in Chungtaejeon tea were the same as those in green tea. Comparing catechin contents, catechin (C), epicatechin (EC), and epigallocatechin (EGC) in Chungtaejeon tea were lower than those of green tea. However, gallocatechin (GC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and catechin gallate (CG) showed no significant difference between Chungtaejeon tea and green tea. The flavonoid contents of Chungtaejeon tea and green tea showed higher quercetin and kaempferol contents in green tea, and higher myricetin content in Chungtaejeon tea. The measured amino acid contents for threonine and aspartic acid were lower, and for glutamic acid were higher in Chungtaejeon tea compared with those in green tea. However, free amino acid content in Chungtaejeon tea and green tea showed no significant difference. Potassium and magnesium contents in Chungtaejeon tea were lower compared to green tea but no significant difference was found for iron, manganese or calcium contents when comparing the two teas.

• 한국전통조경학회지
• /
• 제30권1호
• /
• pp.39-45
• /
• 2012

본 연구는 조선시대의 다화들을 살펴 그림 속의 다양한 장면들을 통해서 음다공간의 독특한 경관성을 살피는 데 목적을 두고 있다. 특히 조선시대에 그려진 다화들은 다수 있으며, 그림을 그린 화가들도 대부분 알려져 있어 음다공간에 대한 당시 선비들의 취향과 자연성 및 장소성 등과 같은 경관요소를 알 수 있다. 한국에 차가 도입된 것은 삼국시대로 매우 오래된 역사를 갖고 있다. 지금까지 차에 관한 연구는 다양하게 전개되고, 연구결과도 많이 발표되었지만, 조경학적 관점에서 살펴본 연구는 미미한 수준이었다. 조선시대에 그려진 다화가 한국인의 차문화를 설명할 수 있는 하나의 문화적 코드라는 전제하에 다화에 나타난 다양한 장면들을 분석하여 한국인들이 형성하였던 음다공간이 가진 경관요소의 특징을 밝혔는데, 다음과 같은 결론을 얻을 수 있었다. 조선시대 다화에서 나타난 구성요소를 건축요소, 수요소, 석요소, 식물요소로 나누었으며, 첫째, 건축요소는 일본의 경우처럼 전용다실 특정한 건물이나 특별히 정해진 장소가 없이 어느 곳에서나 행해졌음을 확인할 수 있었다. 차와 연관된 건축물이나 정원이 없다는 것은 한국인이 가진 격식에 얽매이지 않고, 자연을 좋아하는 문화와 연관되는 것으로 볼 수 있다. 둘째, 수요소는 자연스러운 수경관을 연출하고 있었다. 셋째, 석요소는 완상이나 실용의 목적을 겸했음을 알 수 있었다. 넷째, 식물요소는 수목들이 기품 있는 형태미를 가지고 있으며, 수목들의 내재적인 상징성을 고려하여 식재하였음을 알 수 있다. 조선시대의 다화를 통해 한국 사람들은 차를 마시는데 있어서 일본과 달리 다도라는 어떤 특별한 격식을 따지지 않았으며, 한정된 공간을 정하지 않고 앉은 자리가 음다공간이었던 것으로 생각할 수 있었다.

• 한국식생활문화학회지
• /
• 제37권1호
• /
• pp.90-98
• /
• 2022

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

• 한국식생활문화학회지
• /
• 제22권5호
• /
• pp.615-620
• /
• 2007

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).