• Journal of Wetlands Research
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• v.9 no.1
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• pp.91-98
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• 2007

Antifungal activity of compost teas was evaluated in vitro and in vivo experiments. In vitro test, fourteen compost teas were produced using five different composts and through six different methods for compost tea production. Eleven pathogenic fungi were used as indicators of antifungal activity of compost teas. In vivo test, one of the compost teas used in vitro test was sprayed to cucumber leaves which were infected with powdery mildew in order to evaluate antifungal activity of compost tea. From the results of the tests, it was found that all compost teas used this study showed antifungal activity and the proper application of compost teas against pathogenic fungi for obtaining optimal effects was important to know.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• Korean Journal of Plant Resources
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• v.21 no.1
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• pp.41-46
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• 2008

Molecular relationship and genetic diversity of 21 wild tea collections which grown natural region in Korea were investigated based on PCR-RFLP analysis using DFR genes. Approximately 1.4kb fragment of the DFR gene from wild tea samples were successfully amplified use DFR 4+5 primer pair. On the bases of restriction fragment length polymorphism(RFLP) analysis using Hpa II and Mse I enzymes, three different band patterns shown from Hpa II enzyme and showed genetic diversity between same region wild tea group. Six kind of restriction enzyme profiles obtained from digested with restriction endonuclease Mse I and shown two kind of restriction enzyme profiles collected from same region wild tea at Ungpo. The results of RFLP analysis indicated that wild tea showed genetic diversity among different regions of tea groups, but also between same region wild tea.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.156-163
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• 2014

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

• The Plant Pathology Journal
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• v.17 no.6
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• pp.350-353
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• 2001

In 2001, a black scab disease was observed in tea plant (Thea sinensis) cultivated in the hillsides of Hwngaemyon and Hadong-gun, Gyeongnam province, Korea. The disease symptoms initially appeared on leaves, green twigs and stems, showing small dark brown spots on the infected areas, which gradually expanded. A fungus was isolated from diseased leaves and green twigs. It grew readily on potato dextrose agar, forming dark green to dark gray colonies. The optimum temperature for mycelial growth was about 20$^{\circ}C$. The diameter of growing hyphae was 3.5-5.8 $\mu\textrm{m}$. Conidia were ellipsoidal, ovoid or subspherical, and mostly one-celled but occasionally septate. The size of one-celled and septate conidia were 3.7-12.4${\times}$3.4-5.2 $\mu\textrm{m}$ and 9.3-18.7${\times}$3.8-7.2 $\mu\textrm{m}$, respectively. Conidia were formed in long branched chains on the erected conidiophores, which were dark brown in color and 28.9-218.3${\times}$3.0-6.1 $\mu\textrm{m}$ in length. The fungus was identified as Cladosporium herbarum on the basis of its morphological characteristics. The black scab disease occurring in tea caused by Cladosporium herbarum has not been previously reported in Korea.

• Journal of the Korean Society of Clothing and Textiles
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• v.48 no.3
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• pp.511-527
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• 2024

The aim of this study was to impart color to bacterial cellulose (BC) fabric using various natural plant-based dyes-namely, gardenia jasminoides, green tea, and pomegranate peel. A protein pretreatment was also applied to improve the BC fabric's dyeability and mechanical properties. The BC fabric's dyeing and mordanting conditions when using plant-based natural dyes were determined by changes in the K/S values. The dyeability of BC samples dyed with green tea or pomegranate peel improved when they were pretreated with soy protein isolate (SPI) prior to dyeing. Moreover, the SPI pretreatment was efficient in improving the BC fabric's tensile strength and flexibility. This study proposes a method for dyeing BC fabric that uses plant-based natural dyes and confirms the effects of the protein pretreatment on the fabric's dyeability and durability.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.33-40
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• 2005

This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).

• Korean Journal of Plant Resources
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• v.20 no.1
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• pp.38-42
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• 2007

The present study was conducted to investigate the translocation of polyphenols, especially catechin derivatives, from mushroom medium mixed with green tea residues into fruiting body of Pleurotus eryngii. Pleurotus eryngii was grown on the media incorporated by mixing or surface-treated with dry materials including leaf petioles and young stems or leaves of green tea. The dry materials treated in medium did not affect plant height and fresh weight of Pleurotus eryngii body. From the samples of Pleurotus eryngii, the eight main catechin derivatives (-)-gallocatechin(GC), (+)-catechin (C), (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG), (-)-gallocatechin gallate (GCG), (-)-epicatechin gallate (ECG), and (-)-catechin gallate (EGCG), and caffeine were analyzed quantitatively by HPLC. The results showed that EGC in Pleurotus eryngii was 45% more detected, when incorporated with the dry materials, than untreated control. Especially, content of EGCG was increased in surface-treated Pleurotus eryngii up to 3.2 ppm, while it was not detected or reduced in control and other treatments. Caffeine content was greatly increased regardless of treatment method, compared with control (0.1ppm), showing 44 fold-amount in Pleurotus eryngii at early growth stage when incorporated with the dry materials into medium. The results indicates that functional catechin derivatives of green tea would be partly translocated into Pleurotus eryngii throught incorporation and surface treatment with residues of green tea plants.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.190-194
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• 2003

A field experiment was conducted to evaluate effect by split-application of slow-release fertilizer on the tea plant. The yield of the 2nd harvested tea leaves was not different to the slow-release fertilizer of two time split manuring had been doing Sep. or Mar. compared with the traditional manuring had been doing four time split manuring, but that of the slow-release fertilizer to one time split manuring in Sep. had decreased $12.5{\pm}1.5%$. In case of the 2nd harvested leave, the contents of chemical components related to quality such as total nitrogen, total amino acid were somewhat higher in the slow-release fertilizer (two time split manuring) than in the traditional manuring, but those of tannin, and caffeine were low, and those of chlorophyll, vitamin C, free sugar and theanine were not different to out of treatments. In scoring test, appearance and quality of green tea were more excellence in the two time split manuring compared with one time split manuring of slow-release fertilizer and with the traditional manuring (four time split manuring). Therefore, I thought that use of slow-release fertilizer be increased yield and quality of tea leaves, and improved efficiency nature of nitrogen, phosphate and potassium out of soil fertilizer components.

• KSBB Journal
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• v.31 no.2
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• pp.91-99
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• 2016

Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis L. and is the second most widely consumed beverage around the world after water. Aroma compounds of tea differ largely depending on the manufacturing process, even from the same categories of different origins. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). In the present study, we review the formation mechanism of main aromas generated from carotenoids, lipids, glycosides as precursors, and Maillard reaction during the tea manufacturing process, with biological and chemical mechanisms.