• Korean journal of food and cookery science
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• v.15 no.2
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.