茶葉 收穫後 製茶前 經過時間 및 溫度가 製品의 品質에 미치는 影響

김주희(J.H.Kim),박장현(J.H.Park),김정운(J.W.Kim),신길호(G.H.Sin),최형국(H.K.Choi),김선우(S.W.Kim) 한국차학회 1997 한국차학회지 Vol.3 No.1

The effects of storage time and temperature of fresh leaves were investigated on the quality of made tea. The contents of total nitrogen tannin, chlorophylls, total amino acid and caffeine were decreased with increasing storage time and stroage temperature. Shape of green tea was better at high temperature in storage and long stroage time. Color of green tea extracts was better in short storage time from plucking to precessing of fresh tea leaves. When fresh tea leaves were stored for 9hr at 5˚C and for 3hr at 25˚C(room temperature), color of green tea extract, flavor and aroma were good. Optimum storage conditions of fresh tea leaves before processing were storage for 9hr at 5˚C or for 3hr at 25˚C.

옥로차의 엽위별 화학성분 함량

박장현(J.H. Park),김정운(J.W. Kim),김정근(J.K. Kim),한재석(J.S. Han),신기호(G.H. Shin),최정(J. Choi),최형국(H.K. Choi) 한국차학회 1999 한국차학회지 Vol.5 No.2

Chemical constituents in the different parts of tea shoots were investigated for green tea. "Okro". The contents of total nitrogen, caffeine and vitamin C at the leaves were decreased with growing, while those of total amino acid and chlorophyll were the highest at the 5th leaves and in the 3rd leaves, respectively. The content of tannin ranged from 8.63% to 12.29%. The content of tannin at the 1st leaves was the highest as 12.29% and that of the 4th leaves was the lowest as 8.63%. The contents of free amino acids at the stem was the highest as 4,675 mg/100g and most of amino acids except for theanine were greater at the lower part and mast of amino acids contents were higher at the stem than at the leaves. The content of fatty acids at the 2nd leaves was the highest as 3.594 mg/100g and that at stem was the lowest as 1.376 mg/100g. The contents of palmitic acid and stearic acid were the highest in the 5th leaves and those of oleic acid, linoleic acid and linolenic acid were the highest at the 2nd leaves. In conclusion, the 5th leaves among tea shoots plucked before the 2nd shading for 15 days could be used to manufacture Okro.

기계유유제 살포가 차응애(Tetranychus kanzawai) 발생 및 첫물차 생산에 미치는 영향

김정운(J.W. Kim),신길호(G.H. Shin),김주희(J.H. Kim),한재석(J.S. Han),최형국(H.K. Choi),곽수년(S.N. Kwack),최지현(G.H. Choi) 한국차학회 1999 한국차학회지 Vol.5 No.1

Effects of spraying of machine oil emulsim on occurrence of tea red spider mite. Tetranychus kanzawai and yield of first tea were evaluated. The results were summarized as follows : 1. Occurrence of tea red spider mite moved from basal part of harvest surface of east in February. to middle and top part of harvest surface. 2. The population density of tea red spider mite was high on expanded upper second leaves(38%) and upper first leaves(29.2%). Horever, the density of tea red spider mite on unexpanded leaves and basal leaves was low. 3. Control value of machine oil emulsion applied on 15 March was 45%, but was 36.3% at routine application of 15 February. Two applications on 15 February and 15 march was betler than one application against tea red spider mite. 4. Control value of machine oil emulsion diluted to 20 to 40 times was 42.5~50%, but was getting lower at dilution of 60 to 80 times. The yield of fresh leaves of application at dilntion of 20 to 40 times was increased 6~7% than that of 80 times. 290kg/10a. 5. Phytotoxicity was detected with slitht wilting when machine oil tmulsin was applied at dilu tion of 20 times. However, there was on phttotoxicity in the other trials.

臺灣의 茶 栽培 및 利用 實態

金正云(J.W. Kim),金在기(J.K. Kim),金冑,禧(J.H. Kim),申吉浩(G.H. Shin),韓載錫(J.S. Han),朴章炫(J.H. Park),趙慶淑(K.S. Cho),崔炯局(H.K. Choi) 한국차학회 1998 한국차학회지 Vol.4 No.2

In 1995 statistical data, Taiwan tea area is 21,554 hectares, predominantly in the north and central parts of the island. The main tea plantions are Taipei, Taoyuan, Hsinchu, Miaoli, Nantou, Chiayi, Yunlin, Hwalien and Taitung Counties. Taiwan's climate is subtropical, with an average annual temperature, 20 to 21˚C and annual rainfall, is over than 2000mm. Texture is Volcanic soil and altitude, 300m. Taiwan major tea varieties are Chinsin Oolong by 48%` Chinsin Dapan and TTES N0. 12. Some Production and consumption data of Taiwan tea are as follows : production, 20,892 tons ; yield, 1,048㎏/ha ; exports, 3,172 tons ; consumption, 1,210g/person in 1995. Taiwan production revenues are relatively high but, expenses are too high : production worth 48,492us$/ha, Total costs 35,520US$/ha, and Net revenue 12,972US$/ha in Shyu, 1993. Tea marketing channels in Taiwan are multiple, particularly the tea factories of midium scale production with 48% of total marketing and farm's Organzation with 5%. In Taiwan, the manufacture of diverse tea products, such as instant tea, tea candy, tea powder, fruit tea, and caky tea etc and traditional tea have developed.

차나무 기내 배양을 위한 消毒 藥劑 選拔

김주희(J.H, Kim),김정운(J.U, Kim),신길호(G.H, Shin),최형국(H.K, Choi),김선우(S.W, Kim) 한국차학회 1997 한국차학회지 Vol.3 No.2

For cutting in vitro, culture conditions of tea plants, monthly contamination rate, selection of disinfectants and infectant exposure time, were investigated. Monthly contamination rates were 12% in May, 15% in Feburuary, 32% in November and 37% in September in vitro conditions. Therefore, it was considered that optimum cutting time was from March to April. The disinfectant of 95% ethanol and 7--8% CaOCl treated was heavily contaminated by 8~9% than 95% ethanol and 25% NaOCl treated by 3% but in the latter case, survival rate was reduced and the disinfective degree was reduced in low concentration. Contamination rates on disinfectant exposure time were 10~16% in the 95% ethanol and CaOCl treated for 15~20min and decreased by 9~11% in the 95% ethanol and 25% NaOCl for 15~20min. but necrosis rate of the latter was 18~79% and survival rate was reduced. The optimum disinfection conditions in vitro culture tea plants are as follows ; after dip plant in the 95% ethanol for 3~5 seconds, disinfect by 7~8% CaOCl treated for 15~20min. and rinse in sterilized water, 3~5 time repeatly.

차나무 경정배양시 생장조정제의 종류 및 농도가 품종간 신초 생장과 발근에 미치는 영향

김주희(J.H. Kim),최형국(H.K. Choi),김정운(J.W. Kim),신길호(G.H. Sin),한재석(J.S. Han),김선우(S.W. Kim),오미정(M.J. Oh) 한국차학회 1998 한국차학회지 Vol.4 No.1

Effects of growth regulators and their concentration on shoot growth and rooting of Tea stem cultures are as follow. Application of BA1.0~5.Omg/ℓ promoted shoot growth, leaf number, and callus induce in tea. It was not difference of shoot growth among cultivars, but C.V. Yabukita grew well in the application of BA. callus induced in all applitions, and treatment of BA1.0 -3.Omg/ℓ excellent. Number of root incressed in the applications of NAA, but not rooted in BA, thus root development achived by the treatment of IBA 1.0~3.Omg/ℓ . It was good for growing shoot growth in mixtured growth regulators, BA and GA₃then only a growth regulator.

질소 비료 시용량에 따른 세물차의 수량 및 품질

박장현(J.H. Park),김용웅(Y.W. Kim),김정봉(J.B. Kim),최정(J. Choi),최형국(H.K. Choi),김상철(S.C. Kim) 한국차학회 1998 한국차학회지 Vol.4 No.2

The reasonable level of nitrogen fertilizes are a key factor to reduce environmental contamination as well as to increase crop yield and quality. As the application amount of nitrogen fertilizer increased, the yield of tea leaves, the contents of vitamin C and chlorophyll increased; however, excessive level 150 kg/l0a showed decreaed the yield of tea leaves. (60 kg/l0a : 440 kg ⇒ 150 kg/l0a : 465kg) On the other hand, the increased level of nitrogen fertilizer did not show difference in contents of total nitrogen, total free amino acid, caffeine and tannin, while those contents were increased or decreased to 60 kg/10a, but showed counter appearance from 72 kg/10a. As the application amount of nitrogen fertilizer increased, contents of 4 anions except F⁻ and 4 cations except Ca²⁺ were increased. Eleven kinds of amino acids was isolated from third harvested leaves of tea where the content of theanine occupied over 50% ; from 420 to 572 mg/100g. The contents of fatty acids and catechin did not show correlation with application level of nitrogen fertilizer. The content of fatty acid was produced 1,614~1,801mg/100g, and content of catechin was produced 12.83~13.83%. In scoring test, 60 kg/l0a treatmemt was 1.0~7.0 point higher compared to other treatments. Consequently, 60 kg/l0a is considered to be best level of nitrogen fertilizer in terms of increase crop yield, quality, and scoring test.

슈크로스 處理가 茶나무 凍·霜害 被害 輕減에 미치는 影響

金正云(J. W. Kim),申吉浩(G. H. Shin),金永信(Y. S. Kim),崔炯局(H. K. Choi) 한국차학회 1996 한국차학회지 Vol.2 No.1

Effect of sucrose and some chemicals on the reduction of frost damage was examined in tea plant. Percentage of frost damage on foliar application of sucrose decreased by 1.8% in the first crop of green leaf, therefore, yield increased by 13%. degree of frost damage was severer at the open bud than at leaf and in the treatment of low temperature than in the duration of cold treatment. Reduction of frost damage on time of folia application of sucrose was more effective at the treatment, march 20 than April 5.

茶나무 整枝 程度가 茶葉 收量 및 品質에 미치는 影響

金正云(J.W. Kim),申吉浩(G.H. Shin),金冑,禧(J.H. Kim),韓載錫(J.S. Han),吳美貞(M.J. Oh),崔炯局(H.K. Choi) 한국차학회 1998 한국차학회지 Vol.4 No.1

This experiment conducted for revealing the influence of skiffing strength on the yield and quality of tea leaves at the first yield, carried out from late April to early May. The results were as follows. 1. Light skiffing treatment facililate to move up the harvesting time by 3 to 4 days. 2. Heavy skiffing plants showed more decreased cold damage 34.9% than 10.8% in light skiffing. 3. Growth and yield were deteriorated as skiffing strength increased because emergence of new shoots were decreased by cold damage. 4. Among the contents of several components, total-nitrogen and free amino acid were increaed with treatment of hervy skiffing, but it is not significantly different, and tannin contents was decreased by heavy skiffing.

덖음차 제조중 기계적 첫 비빔시간이 품질에 미치는 영향

한재석(J.S. Han),박장현(J.H. Park),최형국(H.K. Choi),허원녕(W.N. Hou) 한국차학회 1999 한국차학회지 Vol.5 No.1

The contents of moisture of green tea were on the decrease with the prolongation of 1st rolling time, and the yield of green tea at 10 min. rolling time was the highest value of 23.46%. Mineral contents of these mechanical rolling green teas were higher than those hand rolling green teas. All organic compound contents of those except chlorophyll were lower than these. Particularly 10 min. rolling green tea had higher contents of total nitrogen. total amino acid and chlorophyll. and lower content of tannin than the other rolling periods. The content of caffeine wa: not different significantly, but The content of vitamin C went down with the extension of rolling period. Sixteen kinds of free amino acid detected by HPLC had higher contents of theanine, glutamic acid, alanine, tyrosine and total amino acid. The taste-determinants such as theanine, aspartic acid, serine. glutamic acid and arginine in green tea liquor. occupied as much as 83.4~94.2% of T.A.A.s. Among these. theanine was more than 50%. Lightness and yellowness of green tea were increased with delay of rolling time, while green color(redness) appeared to be more distinct at 10 min. rolling time than other treatments. Consequently. these results meant that 10 min. rolling time was considered to be the best rolling time.