하동 「띄움차」 제다법 고찰

A study on manufacturing method of 「Hadong maturation」tea

In our country, studies of tea have mostly centered around green tea, and there aren't yet a lot of studies on post-fermented tea. 80 percent of the tea that is consumed in the world are fermented tea, and a comparative analysis of tea manufacturing methods was made in this study between two kinds of representative fermented tea, which are dark green tea and Hadong maturation tea that are newly in the limelight in China and our country in recent years. As for Hadong maturation tea, there is no process of panning. That is produced in a maturation way, which belongs to the process of Pile-fermentation, after the rolling of green leaves. So far, studies of fermented tea before early modern times have investigated both of imported and domestic fermented tea and tea life. And there aren't clear standards of classification by degree of fermentation except for yellow tea. The purpose of this study was, therefore, to examine the manufacturing process and fermentation process of Hadong maturation tea and to classify the types of the tea according to degree of fermentation in an effort to step up the diversification of Korean tea. In addition, it's also meant to shed light on the possibility of Korean fermented tea's development based on the findings of the study.