유념조건이 옥로차 품질에 미치는 영향

Effects of tea rolling condition on Okro Tea quality in the manufacturing of Okro Tea

At harvesting tea plant leaf. moisture of tea leaves was 79.5%, and percentage of banjhi shoot to the total was 77.8, and weight to 100 buds was 29.4g. Tea made after tea rolling during ten min, was less powder and mass than that of other treatment. Tea rolling during ten min, was higher contents of total nitrogen, total amino acid and chlorophyll than that other treatment, but tannin content was lower than other treatment. The content of theanine, glutamic acid and arginine to tea rolling during ten min, had the highest, and the scores of sensory was higher 3~14 point than that of other treatment. Consequently, these results meant that tea during ten min, treatment was considered to be the best tea rolling condition.