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박장현(JㆍHㆍPark),신기호(KㆍHㆍShin),최 정(JㆍChoi),한재석(JㆍSㆍHan),임근철(GㆍCㆍLim) 한국차학회 2002 한국차학회지 Vol.8 No.2
A field experiment was conducted to evaluate effect by split-application method of slow-release fertilizer on the tea plant. The yield of the 1st harvested tea leaves had increased 3% in the slow-release fertilizer(two time split manuring) compared with the traditional manuring(four time split manuring), and that of the slow-release fertilizer to one time split manuring was decreased 14±3%. In case of the 1st harvested leave, the contents of chemical components related to quality such as total nitrogen, total amino acid, caffeine, chlorophyll, vitamin C, fatty acid and theanine were somewhat higher in the slow-release fertilizer(two time split manuring) than those of the traditional manuring, but that of tannin was low. The one time split manuring of slow-release fertilizer had a contrary tendency with two time split manuring treatment. In scoring test, appearance and quality of green tea were more excellence in the two time split maunring compared with one time split manuring of slow-release fertilizer and with the traditional manuring (four time split manuring). Yield of tea was increased, quality of tea was improved and loss of N, P, K was decreased with use of slow-release fertilizer.
韓國 野生茶 遺傳資源의 品質 特性에 의한 品種群의 分類
천종은(J.U. Chun),임준택(J.T. Lim),최정(J. Choi),김주희(J.H. Kim),임근철(K.C. Lim) 한국차학회 2003 한국차학회지 Vol.9 No.1
The genetic relationship among Korean native tea tree germplasm based on chemical constituets is required to increase the efficiency of breeding. This work was done to classify 63 native tea tree lines by 7 chemical constituents which were analyzed by NIR system. The principal component and cluster analyses revealed 10 groups. The first group included 3lines that had the traits with lower total nitrogen contents, but higher vitamin C of leaves. The second group included 6 lines having lower free amino acid and theanine contents, but higher catechin contents of leaves. The third group included 2 lines having lower contents of free amino acid and theanine. the 5th group included 67%(42 lines) showing medium values of 7 chemical constituents. The 6th group included 2 lines that had higher caffeine and catechin contents, but lower fiber and vitamin C contents. The 7th group included higher caffeine and catechin contents, but lower theanine and vitamin C contents. The 8th group included lower catechin contents, but higher free amino acid, thenine and vitamin C contents. The 9th group included 2 lines showing lower caffeine and catechin contents, but higher theanine and fiber, and the last group included 1 lines that had lower catechin, but higher total nitrogen, free amino acid and thanine contents of leaves. The free amino acid contents that are the most important in flavor evaluation of green tea quality highly positively correlated with the contents of total nitrogen (0.848**), theanine(0.927**), but negatively with the contents of catechin (-0.501**) and fiber(-0.574**), respectively.
신기호(K.H.Shin),박장현(J.H.Park),최정(J.Choi),한재석(J.S.Han),임근철(K.C.Lim) 한국차학회 2001 한국차학회지 Vol.7 No.3
This experiments were carried out to investigate the effects on the quality of crude green tea in different temperatures and moisture conditions. It was concluded that the aroma and taste of crude green tea had been changed in long time storage. The crude green tea which contained 12% water showed the worst quality this experiment. And the more water contents in the crude green tea affected badly to the quality of product. It also showed that the crude green tea stored at low temperatures maintained the good quality comparing as room temperature.
박장현(J.H.Park),임근철(G.C.Lim),신기호(K.M.Shin),최정(J.Choi),한재석(J.S.Han) 한국차학회 2001 한국차학회지 Vol.7 No.3
Examinated results for bring light on the kinds of slow-release fertilizers are summarized as follows. Among slow-release fertilizers, the yields of the 1st harvested tea leaves in the T₂ treatment was higher 9±4% with values of 366mg/100g than in other slow-release fertilizers treatment(325~352mg/100g), and was higher 14% than in traditional manuring (321mg/100g). The contents of chemical components such as total nitrogen, total amino acid, chlorophyll, vitamin C and free sugar were somewhat higher in T₂ treatment than those of other tratments. However, the content of tannin and caffeine were slightly lower than in the other treatment. The contents of theanine, glutanic acid and arginine as a good teaste component of green tea were higher in the T₂ treatment than in the other slow-release fertilizers and traditional manuring. In scoring test, the slow-release fertilizers treatment was not different the traditional manuring significantly. The yield and quality of T₂ treatment were more excellent than in other slow-release fertilizers and in traditional mauring.
박장현(J.H.Park),박근형(K.H.Park),임근철(K.C.Lim) 한국차학회 2001 한국차학회지 Vol.7 No.2
At harvesting tea plant leaf, moisture of tea leaves was 79.5%, and percentage of banjhi shoot to the total was 77.8%, and weight of 100buds was 29.41g. Rate of manufacture goods by Okro tea was increased because of slight powder and mass after made tea by 100℃ at 20 second steaming plus primary drying treated during 60min, at 80℃. Steaming treatment 20 second at 100℃ plus primary drying treated 60 min, at 80℃ and steaming treated 30 second at 100℃ plus primary drying treated 50 min, at 90℃ was higher contents of total nitrogen, total amino acid and chlorophyll than those of other treatment, but content of tanning was lower than in the other treatment. Consequently, these results meant that 100℃ 20second + 80℃ 60 min, treatment was considered to by the best streaming and primary drying tea rolling condition.
崔正(J.Choi),千鍾殷(J.U.Chon),朴章炫(J.H.Park),申吉活(G.H.Shin),林根喆(K.C.Lim),曺圭采(K.C.Cho) 한국차학회 2001 한국차학회지 Vol.7 No.2
A quality of the tea components depends on picking times leaf ages, varieties and environmental factors, and those factors and very important for high quality green tea. As for screening and testing quality in lots of germplasms, and early generation of hybrids, a simple method for analysing contents of total nitrogen, amino acids, tannin and caffeine is needed. Tea leaves of 115 lots were collected from different sites, picking times, varieties. They were dried, ground and the their chemical components were analyzed by near infrared spectroscopy (NIR). The relationship between laboratory analysis and NIR spectroscopy was highly significant in caffeine (R²=0.98**), total nitrogen (R²=0.94**), tannin (R²=0.94**), and total amino acids (R²=0.88**), respectively. The standard errors of calibration and performance were 0.253% and 0.268% for total nitrogen, 180.87mg/100g and 244.52mg/100g for total amino acids, 0.994% and 1.202% for tannin, 0.144% and 0.204% for caffeine, respectively showing values were within allowable. The correlation of validation (1-VR) showed high coefficients (0.91**~0.97**). Accuracy and precision of NIRs predictions were adequate for quality assurance to analyse the four components in tea leaves. Those results can be concluded that NIR method in very suitable for the determination of tea leaf component contents.