The effects of tea manufacturing methods on the chemical components and the physiological function in tea

다국어 초록 (Multilingual Abstract)

The effects of manufacturing methods of tea on the chemical components and the physiological function of tea were studied. Tea samples were manufactured by three different methods with the same fresh tea leaves which were plucked on the same date at the same place. The tea manufacturing methods were ① the steamed method. ② pan fired method of the conventional style and ③ the new pan fired method of Eguchi style with high pressure and airtight pan. The difference of manufacturing methods was hardly affected on contents of minerals, amino acids and caffeine in infusions. However, catechins in tea manufacturing by pan fired method of Eguchi style were more than that in teas manufacturing by other methods. As to the antioxidative activity, the tea manufacturing by pan fired method of Eguchi style was also the highest of all others. The tea tissues at the cross section were observed by a scanning electron microscope. As a result, the destruction of tea tissue was confirmed for the teas manufacturing by pan fired method. These results would have been due to the complete inactivation of polyphenol oxidase and the destruction of tea tissues by the manufacturing process at high temperature with airtight pan.