• Proceedings of the KHMA Conference
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• 2010.11a
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• pp.241-242
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• 2010

• 베이커리
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• no.10 s.387
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• pp.92-97
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• 2000

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.1
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• pp.34-42
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• 2000

The colorante from black tea infusion were applied to cotton fabric. Dyeing properties were investigated in terms of dye uptakes at various dyeing conditions and the effect of mordants on color change and colorfastness. Cotton showed low affinity to black tea colorants. Effects of mordants on dye uptake was not significant except Sn. Irrespective of mordant type, color of cotton dyed with black tea colorants was brownish and colorfastness was generally good. In order to improve dye uptake, cotton was cationized by treating with Cationon UK(tertiary ammonium salt) and chitosan. Dye uptake of cotton was remarkably increased by cationizing. Cationon UK was more effective than chitosan.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.5
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• pp.557-564
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• 1998

Dyeing properties of silk fabric with black tea colorants were investigated in terms of dye uptakes at various dyeing conditions and the effect of mordants on color change and colorfastness. Black tea colorants showed high affinity to silk and produced brown color. Two types of adsorption isotherm were obtained; Langmuir and Freundlich equilibrium at 360 nm and 460 nm, respectively. Thus, it is considered that both of ionic and hydrogen bondings are involved in silk dyeing with black tea colorants. Dye uptake increased continuously as concentration of colorants increased. Brown color was not changed with mordant type except that Fe mordant produced dark brown color. Mordanting did not influence colorfastness of dyed silk significantly. Therefore, mordanting was not necessary in dyeing silk with black tea colorants.

• 베이커리
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• no.8 s.457
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• pp.130-131
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• 2006

일본에서 오래전부터 제과점 실속 아이템으로 자리잡은 구움과자는 풍부한 맛과 향으로 선물 아이템으로 각광받고 있다. <베이커리>는 지난호부터 일본제과교육의 중심 '동경제과학교'와 함께 구움과자의 기본을 다져보고 있다. 그 두번째 주자로 홍차와 찰떡궁합을 이루는 영국의 대표적인 구움과자 '스콘'을 소개한다.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.5-9
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• 2006

Method for separation and quantification of methylxanthins, catechins, and theaflavins in Korean commercial teas (green, oolong, and black teas) was developed using reversed phase high-performance liquid chromatography (HPLC). After extraction with hot water, tea compounds were separated on Inertsil ODS-3v $(5\;{\mu}m)$ column, eluted with gradient of 7% acetonitrile and 93% of 20 mM phosphate buffer mixture for 7 min. Column effluent was monitored at 270 nm. This technique was effective for analyses of m methylxanthins, catechins, and theaflavins in teas and biological samples. In green and oolong teas, two kinds of methylxanthins and 7 of catechins were identified, whereas 4 theaflavins were only identified in black tea. Among seven catechins in green and oolong teas, EGCG showed highest amount, whereas ECG was highest in black tea. (theaflavins were found only in black teas) In all teas, theobromine content was lower than that of caffeine.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• 프린팅코리아
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• s.5
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• pp.198-203
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• 2002

차는 그 탁월한 색향미와 효능으로 인해 이미 오래전부터 세계인의 음료로 사랑받고 있다. 유럽에 차가 전해진 것은 16세기의 일이지만 동양에서는 BC3,000경부터 차를 마셔왔으며, 차생활을 중심으로 동양 특유의 문화가 피어났다. 따라서 동양문화는 차를 이해하지 못하면 제대로 접근하기 어려운 특성을 가지고 있다. 유럽이나 미국에서는 발효차인 홍차가 주종을 이루고 있으나 동양에서는 불발효차인 녹차를 즐긴다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.182-182
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• 2020

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.4
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• pp.477-481
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• 1998

Colored components in black tea were extracted, freeze-dried, and analysed to investigate the possibility using as a natural dye. Fractionation of the colored components was carried out by gel permeation chromatography. The colored components in black tea were elected into seven fractions. Each fraction was analyzed by UV spectrophotometer. The early fluted fractions 1-4 did not show any absorption peaks in 320-700 nm and showed the increase in absorption as it approaches to short wavelength and are considered as highly polymerized colored substances. Fractions 5-6 showed tar at 350 m and are considered as thearubigins. Fraction 7 showed absorption peaks at 376 nm and 456 nm and is considered as theaflavin. IR spectra of each fraction show: Strong C=0 stretching band at 1650 cm-1 appears in fractions 1-4, but not in fractions 5-7. Strong C=0 stretching band at 1700 cm-L appears in fraction 3-7. C=0 stretching band at 1610 cm-1 appears as a shoulder in fraction 4 and progressively changes into strong peak in fraction 5-7. From these results, it is assumed that colored components in black tea consist of polyphenolic substances having different molecular weight which were formed during tea manufacturing process. The colorants from black tea infusion were applied to silk, wool, cotton and nylon fabrics. Black tea colorants showed high affinity to wool, silk and nylon, but very low affinity to cotton fabrics.