2017 ASHS Annual Conference

Novel Korea Tea cultivar, “Bohyang” was harvested to produce high quality black tea and further investigated its physiochemical properties and sensory evaluation. High quality black tea was manufactured by withering (55, 60, 65, and 70% moisture content), rolling (20, 25, 30, and 40 min) and fermenting (90, 120, 150, 180 min) processes. For withering step, tea leaves with 60% moisture content showed higher amounts of total amino acid (8.92%), catechin (2.15%), free sugar (2.66%), and quality factors. Longer rolling period led to decreased total amino acid, catechin, and free sugar contents but improved a color value. Fermentation was optimum for 150 min since black tea contained increased total amino acid, catechin, free sugar contents, and improved sensory factors. In conclusion, high quality black tea was successfully produced by the means of processing by withering at 60% moisture content, rolling for 30 min and fermentation for 150 min with Korea Bohyang tea cultivar.

 ※ This study was financially supported by Rural Development Administration (Project No. PJ010203501)