Physico-chemical Properties of Korean Green Teas by Varieties and Processing Methods

한국산 녹차의 품종 및 가공방법에 따른 이화학적 성상

  • 신애자 (한국 식품공업협회 식품연구소) ;
  • 천석조 (한국 식품공업협회 식품연구소)
  • Published : 1988.06.01

Abstract

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

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