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두물차(6월차), 세물차(8월차)의 製造中 蒸熱時間이 茶의 品質에 미치는 影響
趙慶淑(Kyoung-Sook Cho),房極必(Geuk-Pil Bang),崔炯局(Hyoung-Koog Choi),殷鍾邦(Jong-Bang Eun) 한국차학회 1996 한국차학회지 Vol.2 No.2
This study was conducted in order to investigate the relationship between pluking season and the quality of steam tea by steaming time during steam tea processing. steaming time of 2nd crop of green leaf were 25, 45, 65 second and 3rd crop of green leaf were 45, 65, 85 second. Steaming leaf and cooling steamed leaf temperature, 3rd crop of green leaf which was abunfand supply of steam were higher 1˚C than 2nd crop of green leaf. Moisture content rate of cooling steamed leaf to green leaf was increased according to longer steaming time, and 2nd crop of green leaf was increased than 3rd crop of green leaf. 3rd crop of green leaf was lower dry moisture content decrease rate. Color of made tea was changed green color into yellow color according to steam time is longer. 25 second of 2nd crop of green leaf and 45 second 3rd crop of green leaf were couldn't taste of mild because of the strong smell of greens, bitterness and astringency. 65 second of 2nd crop of green leaf and 85 second of 3rd crop of green leaf was lusterless and having much sifting, ball lump Optimum steam condition of 2nd crop of green leaf and 3rd of green leaf were each of 45, 65 second consider of shade color, aroma, color of liquor, taste of made tea.
김희권 ( Hee Kwon Kim ),마경철 ( Kyung Cheol Ma ),김명석 ( Myeong Seok Kim ),방극필 ( Geuk Pil Bang ),김정근 ( Joung Keun Kim ),박민수 ( Min Soo Park ) 한국환경농학회 2010 한국환경농학회지 Vol.29 No.3
The present studies were carried out for three years from 2007 until 2009 to control nematode and to increase yield of cucumber by crashed-rape seed application at polyethylene film house. Crashed-rape seed has a lot of glucosinolate. Myrosinase decompose gulcosinolate into isothiocyanate and thiocyanate when crashed-rape seed go to decay at soil. Those chemical compounds act on poison to nematode at soil. When the crashed-rape seed treated at soil, an amount of thiocyanate at soil was risen up. Thiocyanate of plot treated with 200 and 400 kg crashed-rape seed per 10a was 30 and 40 mg/kg, respectively. Nematode(meloidogyne spp) population at soil was 13 to 17 nematodes per dried soil 300g. Yield of cucumber increased 6 to 15 percent to be compared with control. While, Nematode(meloidogyne spp) population of control plot were 463 nematodes per dried soil 300g. This level was much higher than 150 nematodes which can be brought about injury to plant. Even if the more an amount of crashed-rape seed application, the higher yield of cucumber and control effect of nematode. Consider economical efficiency, 200kg of crashed-rape seed per 10a was the most effective. Therefore, we suggest applying 200kg of crashed-rape seed per 10a to control soil nematode when culture cucumber at plastic film house.
신기호(Ki Ho Shin),최정(Zheng Cui),임태곤(Tae Gon Im),방극필(Geuk Pil Bang) 한국차학회 2011 한국차학회지 Vol.17 No.3
본 연구에서 찻잎 수확시기별 차 제품의 품질비교에서 비발효차인 녹차의 경우 첫물차 시기가 두물차, 세물차에 비하여 총질소, 아미노산함량은 높은반면 탄닌성분 함량은 낮아 단맛과 은은한 향을 나타내어서 품질이 우수하였으며 발효차의 경우 탄닌성분의 함량이 제다 과정중에 발효 증진에 영향을 미쳐 녹차보다는 약간 늦게 찻잎을 수확하여 탄닌 함량이 증가할 때 발효차를 만드는 것이 발효도 증진으로 제품이 양호하였다. 따라서 비발효차인 녹차는 첫물차 수확시기인 4월 하순에 수확하여 차를 만드는 것이 품질이 우수하였고 부분발효차는 첫물차의 후기인 5월 상순이나 두물차 초기인 6상순 수확시기에 찻잎을 수확하여 부분발효차를 제다하며 강발효차는 두물차 중기인 6월 중순 쯤에 찻잎을 수확하여 차를 만드는 것이 차의 종류별 제품의 품질도 우수하고 찻잎 이용 효율도 높일 수 있을 것으로 사료 되었다. This study was conducted to investigate of search for fermented tea and quality with different plucking seasons As the tea harvesting season is late, the total nitrogen and amino acid are low, while the tannin is high. The faster the harvesting season is, the better the color, the scent and the taste are both fermented tea and non-fermented tea according to the quality evaluation of the harvesting season. The non-fermentation tea which was harvested in late April, the first plucking season, had good quality. The partial fermentation tea that was harvested in mid May after the first plucking season, was good while the fermented tea which was harvested in mid June, the second plucking season, had good quality and the tea leaves were efficient. The quality of traditional compressed block-like tea (duck cha) which is fermented partially about 30-50% tended to have good taste and scent compared with non-fermented tea.