Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in the Composition of Catechins, Theaflavins and Alkaloids in Leaves from Korean Yabukida Tea Plant During Processing to Fermented Black Tea

한국산 야부끼다종 차엽으로 만든 홍차 제조과정 중의 catechins, theaflavins, alkaloids 함량 변화에 관한 연구

  • Choi, Suk-Hyun (Department of Food Service Industry Seowon University, Bio Organic Material & Food Center Seowon University)
  • 최석현 (서원대학교 외식산업학과, 서원대학교 BioRIC)
  • Published : 2009.06.30
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Abstract

In this study, we examined the composition of catechins, theaflavins and alkaloids in leaves during processing to fermented black tea, which is produced by withering, roll breaking, and fermentation of Korean Yabukida tea plant. In addition, we determined the optimal conditions for the production of fermented black tea. The average moisture content in fresh leaves was 70.85%, which dropped to 3.07% in fermented black tea at the last stage of production. When the leaves were analyzed by HPLC, seven types of catechins, four types of theaflavins and three types of alkaloids were identified. The levels of catechins, theaflavins, and alkaloids were then evaluated after being processed into fermented tea. From these experiments, we found that the level of theaflavins, which determines the property of the tea, increased during fermentation. This effect resulted from the change in EGCG, ECG, EGC, EC during the process of fermentation. We also found that the maximal amount of theaflavins was created after 1-2 hours of fermentation. Thus, our results imply that the best condition for producing fermented black tea would be to ferment for 1-2 hours.

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References

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