• Journal of Nutrition and Health
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• v.27 no.10
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• pp.1007-1017
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• 1994

In order to investigate the effect of Korean green tea, oolong tea and black tea beverage on the antioxidative detoxification in cadmium(Cd) poisoned rat liver, male Sprague-Dawley rat weighing 143$\pm$3.2g were divided into control and experimental groups. The experimental groups were fed standard diet containing 40ppm Cd and were given distilled water(CD), 5% black tea(BT), oolong tea(OT) and green tea(GT), respectively. Tea beverages were extracted from 5G dry leaves of teas in 100ml hot distilled water by the treatment at 85$^{\circ}C$ for 3 min. Liver xanthine oxidase(XOD) activity was increased by the administration of Cd except GT group. Liver superoxide dismutase(SOD), glutathione peroxidase(GSH-px), glutathione S-transferase(GST) activities were decreased by te administration of Cd but did not decreased by the administration of green tea(in GT group). Vitamin E and reduced glutathione contents were significantly decreased in Cd administered groups. Liver lipid peroxide value in Cd administered groups were increased compared to control group, but was not increased in GT group. Serum glutamic oxaloacetic transaminase(GOT) activities in CD, OT, BT groups were higher than control, but that in GT group was similar to control group. Serum glutamic pyruvic transaminase(GPT) activity was not significantly different among various groups. It was concluded that green tea might alleviate peroxidative damage in Cd-administered rat liver by reinforcing antioxidative detoxification system.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.313-320
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• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1190-1196
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• 2006

This experiment was carried out to investigate the effects of Korean, Japanese and Chinese green tea on laying performance and egg quality in hens. A total of 168 "Tetran Brown" hens aged 40 weeks were assigned to 7 treatments in a completely randomized design. Each treatment had 4 replicates accommodating 6 layers per replication. The seven dietary treatments were: 1) control diet with no green tea added, 2) diet containing 1.0% Korean green tea (1.0% KGT), 3) diet containing 2.0% Korean green tea (2.0% KGT), 4) diet containing 1.0% Japanese green tea (1.0% JGT), 5) diet containing 2.0% Japanese green tea (2.0% JGT), 6) diet containing 1.0% Chinese green tea (1.0% CGT), and 7) diet containing 2.0% Chinese green tea (2.0% CGT). Egg production rate of the layers fed diets containing 1.0 or 2.0% green tea powders were significantly increased compared to that of the control (p<0.05). The egg weight of layers was significantly reduced in layers fed 1.0% CGT (p<0.05). The feed intake was significantly decreased in KGT and CGT groups at 2.0% inclusion levels (p<0.05). The egg shell thickness and shape index of JGT treatment was significantly lower than that of the control (p<0.05). There were no significant differences in albumen index, yolk index and Haugh unit of eggs for layers fed diets containing green tea powders regardless of origin (p>0.05). Green tea feeding to layers tended to reduce the overall cholesterol content of egg yolk. Particularly, 1.0 or 2.0% CGT significantly depressed the total cholesterol content of egg yolk (p<0.05). In conclusion, incorporation of 1.0 or 2.0% Korean, Japanese and Chinese green tea into layer diets regardless of origin had favorable effects on laying performance and egg quality profiles. Among the three green tea sources, the Chinese green tea powder had the highest reducing effect on cholesterol content in egg yolk.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.31 no.1
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• pp.29-44
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• 1995

A model experiment on the pair midwater trawl net applicable to 800 PS class Korean pair bottom trawlers was carried out in the special-prepared experimental thank. the tank was prepared as a reverse trapezoid shape in its vertical section by digging out flat soil. The dimension of the tank showed the 9.6 W$\times$43.0 L(m) of the upper fringe and the 4.8 W$\times$38.0 L(m) of the bottom with 3.0m in depth. The depth of water was maintained 2.7m during experiment. The model net was prepared based on the Tauti's similarity law of fishing gear in 1/30 scale considering the dimension of the experimental tank. Mouth performance of the model net during towing were determined by the photographs taken in front of the net mouth with the combinations of towing velocity, warp length and distance between paired boats. The results obtained can be summarized as follows: 1. Vertical opening of the model nets A and B was varied in the range of 0.18~0.88 m and 0.21~0.78 m (which can be converted into 5.4~26.4m and 6.3~23.4 m in the full-scale net) respectively, and was varied predominantly by towing speed. Vertical opening (H which is appendixed m for the model net. f for the full-scale net. A and B for the types of the model net) can be expressed as the function of towing velocity$V_t$as in the model net $V_t$ : m/ sec)$H_{mA}$=1.67$e^{-1.65V_t}$ $H_{mB}$=1.15$e^{-1.13V_t}$, in the full-scale net ($V_t$ : k't) $H_{fA}$=50.27$e^-0.37V_t$ $H_{fB}$=34.46$e^{-0.26Vt}$. 2. Horizontal opening of the model nets An and b was varied in the range of 1.03~1.54m and 1.04~1.55 m (which can be converted into 30.9~46.2 m and 31.2~46.5m in the full-scale net) respectively, and was varied predominantly by distance between paired boats. Horizontal opening (W, appendixes are as same as the former) an be expressed as the function of distance between paired boats $D_b$as in the model net $W_{mA}$=0.69+0.09$D_b$ $W{mB}$=0.73+0.09$D_b$, in the full-scale net $W_{fA}$=20.81+0.09$D_b$ $W_{fB}$=22.11+0.09$D_b$ 3. Net opening area of the model net A and B was varied in the range of 0.28~1.04 $m^2$ and 0.33~0.94$m^2$(which can be converted into 252~936$m^2$ and 297~846$m^2$ in the full-scale net) respectively, and was varied predominantly by towing velocity. Net opening area ($S$, appendixes are as same as the former) van be expressed as the function of towing velocity$V_t$ as in the model net $v_t$ : m/sec) $S_{Ma}$=2.01$e^{-1.54V_T}$ $S_{mA}$=1.40$e^{-1.65V_t}$, in the full-scale net ($V_t$ : k't) $S_{fA}$=1.807$e^-0.35V_t$ $S_{fA}$=1.265$e^{-0.24V_t}$. 4. Filtering volume of the model nets A and B was varied in the range of 0.32~0.55 $m^3$ and 0.37~0.55$m^3$(which can be converted into 8.640~14.850 $m^3$ and 9.990~14.850$m3$in the full~scale net) respectively, and was predominantly varied by towing speed. filtering volume of the model net-A showed the maximum at the towing speed 0.69 m/sec(3 k't in the full-scale net), compared with that of the model net B showed at 0.92 m/sec(4 k't in the full-scale net).

• Journal of Society of Preventive Korean Medicine
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• v.20 no.3
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• pp.75-82
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• 2016

Objectives : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean Tea, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean Tea market, the researchers attempt to explain the superiority of traditional Korean Tea. And it will be used basis data on further traditional Korean Tea. Methods : We conducted a research targeting traditional Korean Tea in domestic market from June through December 2014, and finally 205 kinds of Tea were selected and analyzed. Results : 48 kinds of medicinal herbs were used alone as ingredients in the traditional Korean Tea containing just one medicinal Herb. and 87 kinds of medicinal herbs were used as ingredients in the traditional Korean Tea containing more than two kinds medicinal Herbs. In the classification of the medicinal Herbs by part for use, roots and rhizome is most used. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional Korean Tea. Conclusions : Medicinal herbs have been widely used in the traditional Korean Tea. Tea consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean Tea.

• Journal of the Korean Society of Costume
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• v.54 no.5
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• pp.59-70
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• 2004

Tea has influenced the basis of Korean culture in history for a long time. The dissertation aims to establish the history of the costumes for the tea ceremony based upon historical data. During Thee Kingdom Period. there was a ceremony called Tea Offering Ceremony In Silla times, there were Tea Offering Ceremony and Royal Shrine Tea Ceremony: In Corea age, they served Tea Presenting Ceremony: In Chosun age. tea ceremony was a part of Tea Presenting and was held during official greeting feasts for foreign envoys and during feast ceremonies at the court. The costumes for the tea ceremony by period are as fellows : In Corea times, king and all the government officials wore official court attire for Enthronement Ceremony (Ka-Rye). For Official Guest Reception Ceremony (Bin-Rye), king wore official costume, but in case the envoy was not carrying an Official King＇s Letter, king wore Ordinary Costume. In Chosun times, both king and prince crown wore ordinary costumes of winged silk crowns and royal robes (with golden dragon patterned segment) for Envoy Reception Tea Ceremony. In time of royal feast ceremony, king and prince crown wore ordinary costumes of winged silk crowns and royal robes, while queen wore red purple silk robe (red purple embroidered segment). Chosun＇s royal court occasionally held tea ceremonyat royal feast ceremonies during which king also wore ordinary costume of winged silk crown and royal robe as a costume to attract good fortunes. In case of ceremonies for bad occasions, a tea ceremony was included in Royal Inquisition procedures (joong-hyung-ju-dae-eui) during which king wore simple costume (Pyun-Bok).

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.377-381
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• 2002

The antioxidative effect of tea extracts from green tea, oolong tea and black tea was investigated. The extraction yields of crude catechin were green tea 5.4%, oolong tea 3.5%, and black tea 2.5%. Green tea, oolong tea and black tea of crude catechin showed antioxident activity at concentrations of 200ppm, and the oolong tea showed highest antioxidant effect. The browning intensities(at 420 nm) of green, oolong and black tea were 0.140, 0.582 and 0.915, respectively and green tea showed highest hydrogen donating ability(HDA) and than followed by oolong or black tea. Also, when the crude catechin(100 ppm) was used in combination with ${\alpha}$-tocopherol(50 ppm) and ascorbyl palmitate(50 ppm), the crude cathechin showed very strong synergistic effect, comparable to that of crude catechin(200 ppm).

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.165-172
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• 2007

This study was conducted to investigate the antioxidant amounts and properties of barley leaf tea and green tea at under various leaching conditions. The leaching temperatures and times of the distilled water were 50, 70 and $90^{\circ}$C for 1, 3 and 5 min, respectively. The levels of crude fat and ash in the barley leaf tea were higher than those in green tea. Brown color intensity and flavonoid absorbance increased with leaching temperature. The highest vitamin C levels and water-soluble phenol resulted at $90^{\circ}$C for 3 min. The DPPH radical scavenging activities of the barley leaf tea and of green tea were 11.06 and 50.56%, respectively, compared to 2.9% for L-ascorbic acid (150 ppm). The nitrite scavenging activities of barley leaf tea and green tea were 95.11 and 74.88%, respectively. The SOD-like activities of barley leaf tea, green tea, and L-ascorbic acid (150 ppm) were 12.99, 8.33, and 12.75%, respectively. The antioxidant effect of green tea was higher than that of barley leaf tea and lastly, the SOD-like activity of barley leaf tea was as high as that of green tea.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.501-513
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• 1999

In order to investigate consumption pattern and image of beverage, this study was performed by using questionnaire based on stratified random sampling about 200 students from September 6, 1999 to September 18, 1999. The result was as followings: 1. For the reasons of each beverage consumption, coke, soda pop and sport drinks were for quenching thirst. And coffee and juices were for dessert and milk.yoghurts, dietary beverages, green tea and ginseng tea were for health. 2. For the priority in selecting each beverage, trademark was dominant factor for choosing coke. And the dominant factor of choosing milk.yoghurts and ginseng tea was nutrition and in case of other beverages taste was the first factor. 3. For the place of taking beverages, coffee, coke and sport drinks were mainly consumed in school and milk.yoghurt and juices in home. 4. The college students loved or liked milk.yoghurt and juices, and they liked or enjoyed coke, soda pop, sport drinks and green tea moderately, and enjoyed ginseng tea and black tea moderately or disliked them. 5. For the frequency of each beverage, many of them consumed coffee and milk.yoghurt once or twice a day. and consumed coke. soda pop. sport drinks and juices once or twice a week. And they answered that they did not consume dietary beverages, green tea, ginseng tea and black tea so often. 6. There was significant correlation with frequency of drinking and preference score of beverage. 7. For the consumption of the Korean traditional beverages, more than 50% of the subjects had no experience in taking sangwha tea, omiza tea, and Kugiza tea. Among them, many answered that they would try the Korean traditional beverages, if they had an opportunity, and that their price was moderate. 8. The results from the analysis of the image of those beverages were as followings; \circled1 Coffee, coke, sport drinks and dietary beverages had a modern image and green tea, ginseng tea and black tea had a traditional image. \circled2 Coke, sport drinks and ginseng tea had a manly image and juices, dietary beverages, green tea and black tea had a womanlike image. \circled3 The students recognized coffee, coke, milkㆍyoghurt, sport drinks, juices, dietary beverages and green tea to be daily and catholic. \circled4 Milkㆍyoghurt, juices, dietary beverages, green tea, ginseng tea and black tea were recognized to be good for health and coffee and coke bad for health. \circled5 Coffee, coke, soda pop, sport drinks, juices and green tea were slightly concerned with a change. \circled6 Coke, soda pop and sport drinks had a dynamic image and coffee, juices. green tea, ginseng tea and black tea had a little static image.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1016-1020
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• 2008

Parameters of soluble solids, amino acids, catechins, and color difference of 24 green tea samples from China and Korea were determined. The levels of soluble solids, amino acids, total catechins, and infusion lightness in tea samples from Korea were higher than those from China. Concentrations of epigallocatechin galate and epigallocatechin in teas from China were higher than tea samples from Korea. Geographical origin of teas from the 2 countries was discriminated using parameters of infusion lightness, gallocatechin, and total catechins and applying principal component analysis.