• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.449-453
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• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

• The Plant Pathology Journal
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• v.31 no.3
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• pp.278-289
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• 2015

Indigenous strains of Trichoderma species isolated from rhizosphere soils of Tea gardens of Assam, north eastern state of India were assessed for in vitro antagonism against two important tea fungal pathogens namely Pestalotia theae and Fusarium solani. A potent antagonist against both tea pathogenic fungi, designated as SDRLIN1, was selected and identified as Trichoderma viride. The strain also showed substantial antifungal activity against five standard phytopathogenic fungi. Culture filtrate collected from stationary growth phase of the antagonist demonstrated a significantly higher degree of inhibitory activity against all the test fungi, demonstrating the presence of an optimal blend of extracellular antifungal metabolites. Moreover, quantitative enzyme assay of exponential and stationary culture filtrates revealed that the activity of cellulase, ${\beta}$-1,3-glucanase, pectinase, and amylase was highest in the exponential phase, whereas the activity of proteases and chitinase was noted highest in the stationary phase. Morphological changes such as hyphal swelling and distortion were also observed in the fungal pathogen grown on potato dextrose agar containing stationary phase culture filtrate. Moreover, the antifungal activity of the filtrate was significantly reduced but not entirely after heat or proteinase K treatment, demonstrating substantial role of certain unknown thermostable antifungal compound(s) in the inhibitory activity.

• Journal of Digital Convergence
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• v.12 no.5
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• pp.479-490
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• 2014

The purpose of this study is to develop a tea culture therapy program development for the improvement of self-efficacy 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 and active participation are considerably progressed. The results from quantitative analysis indicate that the sub-dimensions of self-efficacy such as general self-efficacy and social self-efficacy are significantly improved.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.532-537
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• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• Journal of Korean Library and Information Science Society
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• v.36 no.2
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• pp.31-48
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• 2005

This study which is based on the Master's and Doctor's theses printed from the Korean liberation day to 2003. It has been carried out to research the trends of tea culture in Korea, by analyzing the current printing situations on the kinds of degrees, the chronicles of theses and tea culture. It has found out that the total number of the theses was 276, which of them were for a master's degree, up to $232(84\%)$. As for the printing time, it increased in the mids of 1990s and soared up sharply in 2003. For the fields, the theses on the efficacy of tea printed 178, which reached $64.4\%$, 148 of them were on the medical and pharmacological view and reached $83\%$. For the cultural view, the theses on reached only $6.9\%$. Recently, the theses on the marketing or the education of Da-do haven been increasing sharply.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• The Journal of the Korea Contents Association
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• v.15 no.6
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• pp.392-398
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• 2015

This study is targeted for the mentally retarded people. They need to reduce their inherent anxiety in order to social adjust to new environment as adults. Tea-culture therapy is build and carried out for anxiety reduction through the program which can make them know and respect their true self in the new tea-culture environment. The participants of this study is made up of 22 handicapped people (experimental group 11, control group 11), rated level 1-3, who belong to the community center of the disabled and applied for the program. The result shows that anxiety scale average score was 46.82(SD 2.32) in the pretest but 34.53(SD 2.98) in the posttest. namely, 12. 27 was reduced. Accordingly, this study indicates that anxiety level of participants can be reduced statistically meaningfully through tea-culture therapy program.

• Journal of Internet of Things and Convergence
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• v.6 no.4
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• pp.73-79
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• 2020

In order to verify the effectiveness of the tea culture treatment program to mitigate the relative aggressiveness, the research will target 10 women aged 70 or older who use the P City-based Senior Citizens' Day Care Center to apply the tea culture treatment program to alleviate the relative aggressiveness of the elderly and examine its effects. As a result of the analysis, the score of reactive relational aggressiveness and leading relational aggression is 0.21 lower than the pre-exam average, indicating that the leading relational aggression of the elderly who participated in the tea culture therapy program is reduced than before the program. Based on these analysis results, practical suggestions were made for alleviating aggression among senior citizens using the Center for the Elderly.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.226-234
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• 2003

The effects of dried green tea leaf powders on serum lipid concentrations were evaluated in rats. Sixty male Sprague-Dawley rats weighing $100{\pm}10g$ were divided into six groups and fed high fat diets for six weeks. Experimental groups were administered with following diets; Normal fat diet and normal and high fat diets with 1% dried green tealeaf powders. Tissue weights of liver, lung, stomach, heart, kidney and spleen of high fat diet exposed rats were reduced by dried green tea leaf powders groups. The concentrations of serum triglyceride in rats fed the dried green tea leaf powders were lower than those in other groups. The concentrations of total cholesterol in green tea leaf powders the were lower than those in high fat diet groups. The concentrations of HDL-cholesterol in serum of the dried leaf powders green tea were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the dried green tea leaf powders groups were tended to be lower than those of other groups. GPT and GOT were decreased in dried green tea leaf powders groups and than in the high fat group. LDHase was lower in the dried green tea leaf powders groups than in the high fat group. These results suggest that dried leaf powders green tea groups may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.