초록 열기/닫기 버튼
Tea leaves were prepared by a fermentation method for 12 hours, 24 hours, and 36 hours at 30°C and 40°C in a cotton cloth sack. After fermentation, the changes in the general components in the tea leaves dehydrated at 65oC for 5 days were analyzed from before storage to the 90th day at an interval of 30 days. In terms of the general content,the moisture content was proportional to the storage period; 3.7-6.4% before storage and 6.1-7.9% at 90th day after storage. The mineral content is in order of amount was K, Ca, Mg, Mn, Na, and Fe. The pH was 5.07-5.27 before storage, which increased to 5.26-5.32 at 30 and 90 days of storage. The total acid content was 1.52-1.98% before storage, which decreased to 1.29-1.63% at 30 day and 90 days of storage. The soluble solid content showed a stable value at 0.5 brix°. For the chromaticity, the brightness was proportional to the storage period, whereas the reddish and yellowish rates were inversely inverse proportional to the storage period. Six typesof catechins were detected in the experiment and its order of amount was EGCG, ECG, EC, EGC, and GC. In general, the catechin content was inversely proportional to the storage period. The caffeine content wasthe highest value after12 hours of fermentation at 40oC. The amino acid content was generally sarcosine > ammonium chloride > glutamic acid. The fermentation conditions with the highest preference in terms of fragrance, taste and water color were 40oC for 12 hours. Finally, the chlorophyll content showed aproportional relationship with the storage period.
