2017 ASHS Annual Conference

Korean native tea variety was applied to produce high quality green tea and black tea for young people. The green tea was roasted, rolled, and dried tea leaves using tea manufacturing machine. For black tea, harvested tea leaves was withered, rubbed, fermented for 2 hours and followed by drying at room temperature. Flavored tea was produced by citrus oil spraying (3% ~ 7%) on directly green tea or black tea and sealed in plastic bags for 1-2 days (D) at room temperature. Flavored black tea and green tea was kept for 1D, 10D, 30D, 60D, and 90D at 25℃ and evaluated their preference of citrus flavor through sensory evaluation. Aroma of flavored tea was higher at 7% citrus oil spraying than 5% or 3% citrus oil spraying. On the 90th day of black tea, 5% flavored tea exhibited preferred taste and flavor while 3% or 7% citrus oil tea contained less citrus aroma. Among flavored green tea, 5% flavored tea was kept well its citrus aroma for 90 days but 3% flavored tea contained its citrus aroma only for 60 days. Therefore, optimum flavored green tea or black tea could be produced by 5% citrus oil spraying, keeping its citrus aroma for 90 days.

 ※ This study was financially supported by Rural Development Administration (Project No.PJ010203502)