차 품종별 각공 방법에 따른 녹차의 화학성분 및 품질특성

Effect of Manufacturing Methods on Chemical Components and Quality of Green Tea with Different Tea Cultivars

This study was performed to determine the effects of two distinct green tea manufacturing methods, steaming and pan-fìring, on the chemical composition and specifìc character of each tea cultivar. We examined steamed and pan-fired tea made from the following fìve cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. The results showed that manufacturing method did not influence the chemical composition oftea leaves However, there was a difference in tea color depending on the manufacturing method. ln every cultivar, the color of green tea became brighter and deeper when manufactured by steaming. Further, the color of green tea was affected by the cultivar itself. Lastly, a sens아y test confirmed that Yabukita was best prepared by steaming, whereas Yutakamidori and Saemidori were best suited for pan-firing. However, manufacturing method had little effect on quality for Okumidori and Hushun based on their sensory test scores.