야생차 가공 기술 개발 = Development of new processing for Wild growth tea

국문 초록 (Abstract)

현대인의 기호에 맞는 지리산 반발효차(구황차)를 개발하기 위하여 옛날 제차법이 보존되어 있는 절간의 기술에 새로운 과학기법을 접목하여 개발한 차의 결과는 다음과 같다.
1. 총질소함량은 고온황토방의 녹차에 비하여 황토방의 녹차의 함량이 다소 높았다.
2. 총아미노산, 카페인 및 비타민-C함량은 황토방과 고온황토방의 제차방법에 따른 차이는 그다지 높지 않았다.
3. Geraniol함량은 황토방의 녹차(2회차)가 2.4%이며, 고온황토방의 녹차에 비하여 높은 경향이었다.
4. Pyrrole류의 pyrrole성분은 고온황토방이 다소 높았으나, ethyl pyrrole는 황토방에서 조성비가 현저히 높았다.
5.　꽃향기에 기여하는 Jasmone함량은 고온황토방의 녹차에서 조성비가 다소 높았다.

다국어 초록 (Multilingual Abstract)

In the order to taste go well with half-ferment green tea(kuhwang green tea) in the products of Mt. jiri garden were made try to development for modern people, according to once upon time there buddhist temple preserve course of green tea processing was approachable to new science of skill . The results were summarized as follows:
1. The amount of total nitrogen in green tea was high for yellow soil room than high temperature of yellow soil room
2. The amounts of total amino acid, caffeine and Vit. C in green tea were not difference according to yellow soil according to making method
3. The amount of geraniol in green tea was high tendency of yellow soil room(2.4%) than high temperature of yellow soil room
4. The component of pyrrole, in green tea was a few high such as high temperature yellow soil room, but the ethyl pyrrole was high ratio with yellow soil room.
5. The aroma component of amount of jasmone in green tea was a few high with high temperature of yellow soil room