• 원예과학기술지
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• 제33권1호
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• pp.106-113
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• 2015

Effects of mineral salts (N, P, K, $Ca^{2+}$, $Mg^{2+}$, and $Fe^{3+}$) on the shoot growth and metabolite production of tea tree were studied using in vitro culture techniques. Among mineral s alts, ${H_2PO_4}^-$ was the most important for enhanced growth rate of tea tree, while $Mg^{2+}$ and $Ca^{2+}$ did not affect plant growth. Removal of ${NH_4}^+$ and $NO_3$ from the culture medium enhanced shoot multiplication compared to other treatments. Metabolite production was variable depending on mineral types and concentration. Removal of $Ca^{2+}$ decreased the production of caffeine; however, other treatments did not influence its production. $Ca^{2+}$, ${NH_4}^+$ and $Fe^{3+}$ were important factors for catechin production in tea tree. These results can be used as the basis for development of technical soil controls suitable for tea tree cultivation in the future.

• 한국식생활문화학회지
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• 제21권5호
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• pp.559-564
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• 2006

This study was done for the determination of ginsenosides contents of Korean ginseng and ginseng products as well as the development of analytical method for ginsenosides. It is known that perfect segregation of ginsenoside Rg and Re is not easy, but in this study almost perfect segregation can be possible by the control of concentration between acetonitrile and water. Among Korean ginseng, ginseng powdered tea and red ginseng powdered tea, the highest ginsenosides content of sum of each 7 kind o ginsenoside was found in red ginseng powdered tae as 23,211${\mu}g$ per 1g/dw The ginsenoside content of ginseng powdered tea was lower than red ginseng powdered tea as 15,217${\mu}g$ per 1g/dw Total ginsenoside content in the root of ginseng was 29,268${\mu}g$ per 1/dw Each amount of ginsenoside contained in ginseng root was in the order of Rb1, Rg1, and Rc. It was shown that there was difference in constitutional element of ginsenosides in ginseng powdered tea and ginseng root.

• 대순사상과 동아시아종교
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• 제2권1호
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• pp.133-155
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• 2022

Throughout the Chinese sphere, that is, in the People's Republic of China and Taiwan, tea houses, tea stores, and tea meditation groups often without a particular religious orientation have appeared in the past decades. Tea lovers groups with various philosophical discussions appear throughout cyberspace, where people show their appreciation for tea as a drinkable delicious product and a spiritual tool. The question to be asked here is whether it should be recognized as a religious or spiritual practice agent in and of itself? Should we then talk about the present-day movement of teaism? If we do recognize this as a spiritual phenomenon, should it then be labeled as a New Religious Movement? The trajectory of tea in China is intrinsically connected to religious traditions. This connection is historical, yet it plays a part in the contemporary religious and spiritual sphere. The article explores the continuation and developments of tea culture in the context of the religious sphere of China, looking at practices connected to tea of communities, religious organizations, and individuals. The author explores how tea drinking, commercializing and tea related practices intersect with politics, materiality, and spirituality in contemporary society. In this context it is then argued that tea is a cultural element, religious self-refinement tool, and an active material agent with social-political capacities. The study includes historical narratives, ethnographic data, and literary sources about tea, making up a genealogy of tea which encompasses ritualistic aspects, economic aspects, and power relations related to tea in Chinese society.

• 한국식생활문화학회지
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• 제5권2호
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• pp.229-233
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• 1990

Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

• 한국의사학회지
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• 제20권1호
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• pp.96-111
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• 2007

The tea culture is one of East Asia's traditional drink cultures and its variety, recipe, and effects are specifically recorded in East Asian documents. But the variety and applications of teas that are different from food and not entirely included in the medicine family has not been studied thoroughly yet. This study, through extracting and organizing the variety of teas and their recipes, aims to revive the methods of improving health by using ancient tea.

• 한국식생활문화학회지
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• 제15권5호
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• pp.398-412
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• 2000

The purposes of this study are : (a) to investigate the attitude to various coffee and tea of women, (b) to analyze the characteristics of each classified group according to eating frequency, and (c) to abstract the factors which can influence the consumption of coffee and tea. Questionnaires were hand delivered to 1,200 women residing in Seoul. A total of 1012 was usable: resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the one way-analysis of variance(ANOVA), Duncan's multiple comparison test, factor analysis and analysis of covariance (ANOCOVA). (a) Instant coffee was most consumed(22.1 times a month), green tea in tea bag(8.7), Donggulre tea(8.3), Coffee (72) in order of frequency. Among Korean traditional tea Donggulre tea(8.3) and Yuja tea (2.0) were most prefered but still a minute quantity of Korean traditional tea was enjoyed. (b) Coffee and Black tea was regarded unhealthful but habitual, delicious and familiar beverage. Green tea was regarded good for health but not so habitual, practical and familiar. The consumer awareness can be grouped into 3 clases : Healthy factor, Habitual Practical factor, Familiar factor. (c) The sociodemographic characteristics of women influenced the beverage consumption. Women in their 30s and 40s consumed much of instant coffee and coffee. 10s and 20s consumed much of canned coffee. Working women drank much of instant coffee and green tea in tea bag. Women in highest income group$({\geq}\;4,000,000\;won/month)$ consumed much of coffee. (d) The factors which influenced the eating frquency of those beverages were various. The eating frequency of instant coffee was influenced by the age, familiar factor and habitual practical factor. And coffee were influenced by income level, habitual practical factor. The frequency of green tea in tea bag was influenced by habitual practical factor and familiar factor, green tea was influenced by healthy factor and habitual practical factor, Donggulre tea was influenced by habitual practical factor.

• 한국복식학회:학술대회논문집
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• 한국복식학회 2002년도 International Costume Conference
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• pp.34-35
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• 2002

• 마케팅과학연구
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• 제8권
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• pp.21-38
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• 2001

본 연구에서는 전통차의 의미를 인식하면서 차문화를 확산시킬 한 방법으로 전통차의 관광상품화 방안이라는 연구의 주제를 선정하였다. 즉 우리의 전통차의 관광상품화를 위해서는 전통차가 지니고 있는 기본적 성질 못지 않게 전통차에 대한 인식제고가 필요함을 제시하고 있다. 결론적으로 전통차의 관광상품화와 병행하여 전통 다례, 학습기회 제공을 위한 다양한 프로그램 개발도 있어야 할 것이다.

• 한국산림과학회지
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• 제75권1호
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• pp.25-31
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• 1986

다(茶)나무의 증산(增産)으로 우리나라의 다문화(茶文化)와 다산업발전(茶産業發展)에 기여(寄與)할 목적(目的)으로 다(茶)나무의 약(葯)과 잎, 줄기 등(等)을 각(各) 기관별(器管別)로 나누어 조직배양(組織培養)을 실시(實施)하였다. 배양재료중(培養材料中) 약(葯)은 대개(大槪) 4분자기(分子期)에서 소포자기(小胞子期)의 것을 사용(使用)하였으며 배지(培地)는 modified Murashige and Skoog의 배지(培地)를 기본배지(基本培地)로 하여 여기에 NAA 와 2,4-D, Y.E., Kinetin 등(等) 생장조절물질(生長調節物質)을 농도별(濃度別)로 사용(使用)하였으며 재료(材料)의 취급(取扱)은 상법(常法)에 따라 멸균작업(滅菌作業)과 microtoming, paraffine method 등(等)에 의(依)해 소포자(小胞子)의 변화상태(變化狀態)와 조직학적(組織學的)인 관찰(觀察)을 하였고, 잎과 줄기, 뿌리 등(等)은 각각(各各) 절편(切片)을 만들어 약(葯)과 동일(同一)한 방법(方法)으로 멸균작업(滅菌作業)하여 modified Murashige and Skoog의 기본배지(基本培地)에 접종(接種)하여 여기에서 발생(發生)되는 callus와 뿌리의 발생상태(發生狀態)를 조사관찰(調査觀察)하였는데 그 결과(結果)를 요약(要約)하면 다음과 같다. 1) 약(葯)에서는 접종(接種)한 100개중(個中) $M_2$ 배지(培地)에서 2n callus인 체세포성(體細胞性) callus가 30%로서 제일(第一) 많이 발생(發生)되었다. 2) 뿌리의 발생(發生)은 잎에서는 접종(接種)한 잎 전체(全體)의 절편중(切片中)에서 1.7 본(本) (29.5%)이 발생(發生)되었으며, 줄기에서는 6.8 본(本)(50.2%) 뿌리에서는 2.5 본(本)(44.0 %)으로서 줄기에서 제일(第一) 많이 발생(發生)되었다. 3) 줄기의 분화상태(分化狀態)를 절간별(節間別)로 보면 4 절간중(節間中) 제이절간(第二節間)이 0.61 본(本)(8.8%)으로서 제일(第一) 많이 발생(發生)되었다. 4) callus의 발생경향(發生傾向)을 보면 약(葯)에서는 약벽(葯壁)에서, 잎에서는 엽맥(葉脈)에서 기원(起源)된 것이 제일(第一) 많았다. 이상(以上)의 결과(結果)로 보아 다(茶)나무의 유묘(幼苗)는 제삼절(第三節)의 줄기로서 조직배양(組織培養)함으로써 더 많은 증식(增殖)을 할 수 있을 것이며 아울러 생산비(生産費)에 대(對)한 노력(努力)과 경비(經費)도 절감(節減)될 수 있을 것이라고 사료(思料)된다.

• 한국유기농업학회지
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• 제19권spc호
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• pp.25-29
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• 2011

This study was performed to analyze the improvement of soil physical property and soil biota characteristics through cultivation of green manure crops for a one-year period before creation of a tea plantation as follows. The study revealed that the contents of available phosphate tended to decrease after sod-culture by green manure cultivation and open-pollination, when compared to the level before cultivation. The ratio soil porosity increased by approximately 30% when Crotalaria juncea and Sorghum bicolar L. Moench were cultivated, while the soil bacteria and fungi also increased. In a research on microfauna using a pit fall trap, the population number of the microfauna was 174 of 27 species in the plot of open-pollinated sod-culture and no organic matter application, and 268 of 26 species in the plot of Sorghum bicolar L. Moench. Consequently, the culturing tool of Crotalaria juncea recorded the highest level of species diversity at 2.5, the evenness index at 3.7 and richness at 4.6, with the lowest level of a dominance index. The ecological quotient of microfauna was 0.76 in the plot of Sorghum bicolar L. Moench, and 0.63 in the plot of Crotalaria juncea.