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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.
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.
金正云(J.W.Kim),申吉浩(G.H.Shin),金冑,喜(J.H.Kim),金永信(Y.S.Kim),韓載錫(J.S.Han),崔炯局(H.K.Choi) 한국차학회 1996 한국차학회지 Vol.2 No.2
The mean air temperature of tea growing areas were 12.8˚C in Kwangju, 12.9˚C in Kangjin, higher than 13˚C in Posong, Jeju and Hadong. In tea areas annual rainfalls were in the range above 1200mm. Soil class of tea areas except in Jeju where tea is grown on soil types derived from volcanic ash was loam to sandy loam on slope land in mountain area. Cultivas of the growing areas except for CV. Yabukita in Jeju and Kangjin were domestic varieties. Tea productivity was low and fileld operations were poor in Hadog, Sanchung, Kwangyang and Kurye.