차나무의 찻잎으로 만드는 차는 제조 공정의 발효 정도에 따라 비발효차인 녹차, 부분 발효차, 발효차(홍차)로 분류된다. 발효차는 찻잎에 함유된 효소에 의한 발효를 이용하므로 효소 발효차라 한다. 효소 발효차는 발효정도에 따라 10~65% 발효 된 것을 부분 발효차 그리고 80% 이상 발효된 것을 발효차로 정의하고 있으나 발효정도를 판단할 수 있는 기준이 분명하지 않아 효소 발효차의 발효 과정 중 성분과 색조의 변화를 모니터하여 발효도 100%에 상당하는 발효 최고점의 위치를 구명하였다.
Tea is maed from leaves of Camellia sinensis (L) O.Kuntze and basically classified into three categories such as non-fermented (green tea), semi-fermented and fermented tea (black tea) according to the degree of fermentation during manufacturing. Fermented teas are also called to enzymatic fermented tea in distinction from microbial fermented tea because they are produced by the action of an endogenous enzyme including polyphenol oxidase in manufacturing process. Although the fermentation degrees of semi-fermented and fermented tea were known to be 10-65% and over 80%, respectively, the scientific standard to determine the degree was not clearly reported. The changes of components and color in fermentation process of tea were investigated to determine the standard of fermentation degree on tea. As the results, the changes of theaflavins content, hunter values and absorbance at 420 nm showed almost same trend with each other. The point shown both of highest theaflavins content and color data was suggested to be a maximum fermented point.
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