• Journal of Digital Convergence
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• v.13 no.6
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• pp.307-315
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• 2015

The purpose of this study is to apply a probation and tea culture therapy convergence program developed for the self-esteem improvement and recidivism prevention of sex offenders supervised by GPS electronic monitoring(wearing electronic anklet). After applying the tea culture therapy program, this study examines the effect of the program on the self-esteem improvement of sex offenders with electronic anklet. This study employs an integrative approach of qualitative and quantitative methods. It was shown from the qualitative analysis that the participants have considerably more positive attitudes, active participation, seriousness in interpersonal relationship, anger management, and sympathy after the program. The results from quantitative analysis indicate that the self-esteem of participants are significantly improved.

• The Journal of the Korea Contents Association
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• v.14 no.5
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• pp.199-210
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• 2014

The purpose of this study is to develop a tea culture therapy program development for the improvement of interpersonal relationship of juvenile probationers, which is a key factor of social adaptability of juvenile probationers. After developing a tea culture therapy program, this study examines the effect of the program empirically, by applying to juvenile probationers. For this purpose, this study employs an integrative approach of qualitative and quantitative methods. It is shown from the qualitative analysis that juvenile probationers' positive attitude, active participation, seriousness in interpersonal relationship, anger management, and sympathy are considerably progressed. The results from qualitative analysis indicate that the sub-dimensions of interpersonal relationship such as satisfaction, communications, trust for others, affinity, sensitivity, openness, and understandability are significantly improved.

• Journal of Internet of Things and Convergence
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• v.7 no.3
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• pp.31-37
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• 2021

This study aims to develop a face-to-face & non-face-to-face convergence tea culture therapy program for elderly people experiencing CORONA 19 pandemic anxiety and digital alienation, and apply the program to eight senior citizens aged 70 or older who use the K Senior Citizens' Day Care Center in P City to verify its effectiveness. Anxiety among elderly people experiencing coronavirus anxiety was 3.02 (SD 0.25) before participating in the program and 2.79 (SD 0.15), indicating a significant difference between before and after participating in the program (Z=4.245, P=.004) Based on this analysis, we present practical suggestions for the expansion of face-to-face & non-face-to-face convergence tea culture therapy programs to alleviate anxiety among elderly people who experience CORONA 19 pandemic anxiety.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.350-356
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• 2010

When extracts of KMG (Korean mountain ginseng) leaf tea and fermented KMG leaf tea were compared, the fermented KMG leaf tea extract showedhigher activity at each stage of density. Among the material groups, the KMG extract hadthe least profound SOD-like activity, and similar SOD-like activities were noted in the fermented KMG, KMG leaf tea, and fermented KMG leaf tea extracts. With regard to nitrite scavenging ability at a pH of 1.2, the KMG, fermented KMG, and KMG leaf tea groups exhibited similar results, and at pH 3.0, the KMG and KMG leaf tea extract groups exhibited more profound nitrite scavenging ability compared to the fermented groups. In the case of HeLa cell treatments, the KMG and fermented KMG leaf tea extracts exhibited cancer cell propagation restraint rates in excess of 30%, at a density of 1 mg/mL. And MCF-7 cells treated with fermented KMG and KMG leaf tea showedsimilar propagation restraint rates at more than 27% of cancer cells, at a density of 1 mg/mL. Among the materials, the KMG extract hadthe lowest cancer cell propagation restraint rate at 21%, and the fermented KMG leaf tea extract had the highest rate at more than 70%.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.839-846
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• 2010

This study was designed to investigate the effects of Korean Eucommia ulmodies Oliver tea extract on aluminum administered rats. Forty-eight male Sprague-Dawley rats (100${\pm}$10 g) were divided into the following six groups; control group, 3% E. ulmodies tea extract group, 1,000 and 2,000 ppm aluminum ($Al_2(SO_4)_3$ in distilled water) groups, and 1,000 and 2,000 ppm aluminum plus 3% E. ulmodies tea extract groups. The aluminum content in the rat tissues of the aluminum administered group was lower than that in the rat tissue of the aluminum group administered 3% E. ulmodies tea extract. Asparate aminotransferase and alanine aminotransferase levels increased in the aluminum-administered group but were lower in the 3% E. ulmodies tea extract group. Lactate dehydrogenase was lower in the 3% extract E. ulmodies teaaluminum group than that in the aluminum group. Cholinesterase was higher in the 3% E. ulmodies tea-aluminum group than that in the aluminum group. Plasma renin activity levels increased in the aluminum administration group, compared with the aluminum plus 3% E. ulmodies tea group. Plasma aldosterone levels increased in the aluminum administration group compared with the aluminum plus 3% E. ulmodies tea group. These results suggest that an extract of E. ulmodies tea in water has lowering effects on the accumulation of aluminum. It is believed that the E. ulmodies tea had some protective effects in the aluminum-administered rats, but the mechanisms remain obscure.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.53-58
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• 1989

The classification of tea materials had been based on four group, six group or ten group classification systems until 1979. A six group classification method was established in 1979 according to the chemical composition of tea materials. The history and existence of the six kinds of tea in Korean Peninsular were investigated. It was confirmed that the use of green tea, which was introduced from Chinese Tang to Silla, has been continued till present time in Korea.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.7-16
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• 1988

An epigraph is an inscription mainly on a metal or stone monument, but some cases on bones or tortoise carapaces, ceramics, and coins. The '茶' inscriptions in 251 epigraphs in Korea are on 16 monuments, one tile, and one ceramic. By kingdom 5 belongs to shilla and 13 to Korea. The first '茶' inscription in on the Changsung-Tap of Borimsa Temple in Changhung-Kun, Chullanam-Do, which was established in 884 A.D. Religiously most of them are related to Buddism. Tea was most valued among valuables like gold, perlume, beads, etc. and so bestowed by kings. The study of epigraphs shows that our tea culture had most prospered diring the Kingdoms of Shilla and Korea.

• Korean Journal of Microbiology
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• v.53 no.3
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• pp.170-179
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• 2017

Tea is the most popular beverage in the world. In fact, there are mainly three different kinds of tea (Green tea, black tea, and post-fermented tea). Post-fermented tea is produced by the microbial fermentation process using sun-dried green tea leaves (Camellia sinensis) as the raw material. Chungtaejeon was a traditional tea introduced in the age of the ancient three states and is the only "Ddeok-cha or Don-cha" culture in the world that survived on the southwestern shore of Republic of Korea. In this study, the structures of the bacterial community involved in the production of oriental traditional post-fermented tea (Chungtaejeon) were investigated using 16S rRNA gene analysis. The 16S rRNA gene analysis of dominant microbial bacteria in post-fermented tea confirmed the presence of Pantoea sp., and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was ${\gamma}$-proteobacteria. As a result of the microbial community size analysis, it was confirmed that the size of the microbial communities of Chungtaejeon was the largest compared to other teas

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.257-264
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• 1989

This study was conducted to develop the Korean traditional tea and investigate the effects of Shan-shu-yu, Gugiga, Ginseng, Younggi and coffee on the hematology of rat. Gugiga, Shan-shu-yu, Younggi and Ginseng tea were adimistrated 3g/day/rat with feeding, respectively. Coffee was adminstrated 1.8g/day/rat. The mixing ratio of mixed tea were 1:1 (w/w). According to the feeding days (10, 20, 30), enzyme activities and chemical components in serum and change in whole blood were determined. 1. The activities of s-GOT and s-GPT of rat administrated Shan-shu-yu, Young-gi, Gugiga, Ginseng and their mixed tea were increased at the normal ranges, and coffee and it's mixed tea were significantly increased other, group (p<0.05). 2. In coffee and it's mixture groups, the content of s-glucose and s-cholesterol were remarkably increased (p<0.05), but in others (except coffee additive group) were decreased than coffee and it's mixture groups. 3. In all groups (except coffee addivite groups), the range of WBC, RBC, Ht and Hb was 7.30-8.00 $({\times}10^3/mm^3)$, 8.18-9.00 ($({\times}10^6/mm^3)$, 50-60 (%) and 16.10-17.40 (g/d), respectively and in strict coffee group, the level of WBC, RBC, Ht and Hb was $8.90{\pm}0.40$, $8.10{\pm}0.37$, $49{\pm}0.38$ and $14.90{\pm}0.44$ (p<0.05), respectively.