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Characteristics of the Chemical Constituents According to Storage of Ddeok Chas in Different Manufacturing Procedures

The chemical constituents in ddeok chas produced by three different manufacturing procedures were analyzed to determine their characteristics. Sample-1 was prepared by steaming, pounding, shaping, drying, and stored indoors. Sample-2 was prepared by pounding fresh tea leaves, shaping, steaming, drying, and stored indoors. Sample-3 was prepared by withering, rolling (rubbing), steaming, pounding, shaping, drying, and stored indoors. These samples were stored under the same conditions and the total catechin, total theaflavin, gallic acid, caffeine, and ascorbic acid contents in each sample were analyzed by HPLC. With the exception of ascorbic acid, the levels of the other compounds decreased with the increasing of storage period. The chemical constituents showed a similar pattern regardless of the ddeok cha type, despite being stored for 1 year. This suggested that the manufacturing procedures are an important factor for the quality of ddeok cha. In addition, the storage method also affects the antioxidative activity of ddeok cha.