학술저널
This study examined how the ingredients change when Pu-erh Tea is made from Korean tea leaves. A tremendous amount of money is being spent on the import of Chinese Pu-erh Tea and the danger of heavy metal pollution and agricultural chemicals still exist. This study is expected to contribute to the practical development of the tea industry based on the systemic research and understanding. With the new tea production methods and sensory evaluations, many ways to apply Korean Daeyeop tea leaves and develop fermented tea products are suggested to overcome the heavy reliance on foreign tea in Korea.
Abstract
서론
재료 및 실험방법
결과 및 고찰
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