한국 홍차의 성분 분석 연구 : 하동과 김해 홍차 중심으로

다국어 초록 (Multilingual Abstract)

Numerous teas are categorized into six types green tea, white tea, yellow tea, cyan tea[oolong tea], black tea, and dark tea, based on processing methods and the degree of fermentation, which are centered around changes in tea polyphenols. Among these, Korea has long enjoyed 'Jaeksalcha,' a traditional fermented tea. 'Jeoksal' in Jeoksalcha is a Hadong Hwagae dialect word for 'Jakseol,' and it was also used as an emergency medicine.
This study aims to compare and analyze the differences in the components of black tea processed in the Hadong and Gimhae regions and to identify the quality characteristics by region. For this, HPLC analysis was conducted on black tea samples processed from
the first and second flushes of 2025. The content of major components of black tea, such as catechin, theaflavin, and caffeine, was measured.
The results showed that first-flush black tea from the Hadong region contained relatively higher levels of catechins, indicating superior antioxidant properties. In contrast, black tea from the Gimhae region, produced from cultivars belonging to the large-leaf type within the small-leaf variety, exhibited higher levels of theaflavins, suggesting stronger anti-inflammatory, anti-obesity, and antidiabetic effects. In addition, the higher caffeine content observed in Gimhae black tea indicated a more pronounced stimulatory effect.
The chemical composition of the tea leaves varied depending on the cultivar, and different results were also observed according to the plucking season. Sensory evaluations showed similar results overall. These findings suggest that regional cultivation environments, cultivars, plucking seasons, and processing conditions influence the variation in the chemical components of black tea.
This study verified the functional superiority of Korean black tea by comparing and analyzing the quality characteristics of black teas produced in Hadong and Gimhae. These findings suggest the potential use of this research as foundational data for improving the quality of Korean black tea products and developing consumer-oriented products.
Furthermore, it is expected that the understanding of the quality characteristics of Korean black tea will be further expanded.

목차 (Table of Contents)

• 제1장 서 론 ·········································································································· 1
• 제1절 연구의 목적 ·························································································· 1
• 제2절 연구의 방법 ·························································································· 3
• 제2장 연구에 관한 이론적 배경 ····································································· 6
• 제1절 홍차의 개요 ·························································································· 6
• 1. 홍차의 기원 ····························································································· 6
• 2. 한국 홍차의 변천 ··················································································· 7
• 제2절 하동과 김해 지역의 특징 ································································· 9
• 1. 하동 잭살차의 유래 ·············································································· 9
• 2. 하동 잭살차의 특성 ············································································ 10
• 3. 하동 잭살차의 전통제다법 ································································ 11
• 4. 김해 장군차의 유래 ············································································ 13
• 5. 김해 장군차의 특성 ············································································ 13
• 6. 김해 장군차의 전통제다법 ································································ 15
• 제3절 홍차 주요성분의 특성과 효능 ······················································ 16
• 1. 카테킨의 특성과 효능 ········································································ 16
• 2. 테아플라빈의 특성과 효능 ································································ 19
• 3. 카페인의 특성과 효능 ········································································ 21
• 제4절 차의 관능 품질평가 ········································································· 23
• 1. 차의 품평 개요 및 목적 ···································································· 23
• 2. 차의 품질요소 ······················································································· 24
• 3. 차의 품질평가 분류 ············································································ 25
• (1) 관능적 품질평가방법 ···································································· 25
• (2) 이화학적 품질평가방법 ······························································· 26
• 제3장 연구 방법 ································································································ 27
• 제1절 가공실험 ······························································································ 27
• 1. 시료 선정 ······························································································· 27
• 2. 효소성강산화차(홍차) 가공 ······························································ 27
• (1) 채엽(採葉) ······················································································· 28
• (2) 위조(萎凋) ······················································································· 28
• (3) 유념(揉捻) ······················································································· 29
• (4) 산화(酸化) ······················································································· 29
• (5) 건조(乾燥) ······················································································· 30
• 3. 품질평가 ································································································· 30
• (1) 카테킨, 카페인 함량 분석 방법 ················································ 30
• (2) 테아플라빈 함량 분석 방법 ······················································· 31
• (3) 통계처리 ··························································································· 33
• 제2절 관능품평 ······························································································ 34
• 1. 관능품평 패널 구성 ············································································ 34
• 2. 품질 관능품평 ······················································································· 35
• 제4장 연구 결과 ································································································ 36
• 제1절 효소성강산화차(홍차) 가공의 최적화 ········································ 36
• 1. 시료 선정 ······························································································· 36
• 2. 효소성강산화차(홍차) 가공 ······························································ 36
• 제2절 품질평가 ······························································································ 48
• 1. 분석 시험 결과 ····················································································· 48
• (1) HFT 성분 분석 결과 ··································································· 48
• (2) HST 성분 분석 결과 ··································································· 50
• (3) GFT 성분 분석 결과 ··································································· 51
• (4) GST 성분 분석 결과 ··································································· 53
• 2. 카테킨 비교분석 ·················································································· 54
• 3. 테아플라빈 비교분석 ·········································································· 57
• 4. 카페인 비교분석 ·················································································· 59
• 제3절 전문인의 관능품평 결과 ································································ 61
• 1. 외형 평가 ······························································································· 64
• 2. 찻물색 평가 ··························································································· 66
• 3. 향기 평가 ······························································································· 68
• 4. 맛 평가 ··································································································· 69
• 5. 우린잎 평가 ··························································································· 70
• 제5장 결 론 ········································································································ 72
• 참 고 문 헌 ········································································································ 76
• ABSTRACT ······································································································ 82