증열 및 조유조건이 옥로차 품질에 미치는 영향 = Effect of streaming and primary drying condition on Okro Tea quality in the manufacturing of Okro Tea

다국어 초록 (Multilingual Abstract)

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.