Earticle

본 연구의 목적은 요가지도자들의 차 명상 경험을 통해 요가와 차의 수행적 관계를 조명하고 차 명상 경험의 실천적 의미를 탐색하는 데 있다. 요가와 차의 명상적 연관성을 뒷받침하는 이론적 배경으로 조 선 후기 승려, 초의가 쓴 동다송의 핵심 철학인 중정(中正)을 제시했다. 연구 방법은 질적 연구로, 차 명 상 경험에 대한 요가지도자들의 심층 인터뷰를 문헌 고찰과 함께 분석하고 구조화했다. 이 연구에 따르 면 요가와 차 명상의 본질적인 목표는 진정한 나의 정체성을 찾는 것이며 수행과정의 구조와 방법에 공 통적인 특성을 갖는다. 요가와 차 명상은 느린 호흡과 움직임을 바탕으로 균형과 중정을 유지하는 수행 방법이며 평등의 구조 속에서 성취된다. 이러한 인식의 실천은 사고를 확장하고 이해와 수용의 에너지를 폭넓게 한다. 또한, 요가와 차 명상은 움직임과 호흡의 구조에서 균형을 추구하며 기다림의 미학을 바탕 으로 비워냄과 채움을 경험하게 한다. 본 연구에서 시행한 요가지도자의 차 명상 체험에 대한 질적 분석 은 요가 수행에 있어 명상의 중요성과 함께 차 명상과의 유기적 수행이 요기들의 심리적 신체적 체험을 얼마만큼 더 풍요롭게 해줄 수 있는가에 대한 제시로서 접근된 연구이다. 따라서 추후, 이와 관련해 프로 그램 개발이나 관련 연구들이 좀 더 보강되고 이루어지길 제언해 본다.

Objectives The purpose of this study is to illuminate the performative relationship between yoga and tea through the tea meditation experiences of yoga leaders and to explore the practical meaning of tea meditation experiences. As a theoretical background, Jungjeong the core philosophy of DongdaSong written by the tea master Chouui in the late Joseon Dynasty, was presented. Methods The research method is a qualitative study, which analyzed and structured in-depth interviews with yoga leaders on the tea meditation experience. Results According to this study, the essential goal of yoga and tea meditation is to find true identity and have common characteristics in the structure and method of the performance process. Yoga and tea meditation are performance methods that maintain balance and meditation based on slow breathing and movement and are achieved in a structure of equality. This practice of perception expands thinking and broadens the energy of understanding and acceptance. In addition, yoga and tea meditation seek balance in the structure of movement and breathing and experience emptying and filling based on the aesthetics of waiting. Conclusions The qualitative analysis of the yoga leader's tea meditation experience is a study approached as a suggestion of the importance of meditation and tea meditation can enrich the psychological and physical experiences of yogi. Therefore, in this regard, it is suggested that program development or related studies be further reinforced and carried out.

Although extensive studies have been done on the protocol conformance testing based on an extended finite state machine (EFSM) model, the automatic generation of feasible test sequences is still a challenging task. A generated test sequence may be infeasible, due to the conflicts among the transition conditions and context variables of EFSMs. This paper proposed a test sequence generation approach for EFSM-based protocols conformance test by using the transition feasibility estimation. Firstly, our method generates candidate transition paths from a directed graph G which is derived from the EFSM model under testing ignoring all the predicates; Then, we designed a fitness function to guide the test generation with a trade-off among path feasibility, coverage criterion and path length. Finally, an adaptive exploration algorithm is developed to generate executable test sequences through expanding CPs. An experiment was designed to validate the effectiveness of the proposed method with two classic EFSM models. The experimental results show that our approach is more effective by comparing it to the TEA method based on breadth-first search (BFS).

The present study estimated the residue levels of abamectin ($B_{1a}$) in green tea leaves and tea infusion. Samples were hydrated with water prior to extraction by using the quick, easy, cheap, effective, rugged, safe method and was analyzed with liquid chromatography-tandem mass spectrometry in positive ion mode. The matrix-matched calibration was linear over the concentration range of 0.01-2mg/kg with determination coefficients ($R^2$) >0.995. Recovery rates at two spiking levels (0.1 and 0.5 mg/kg) ranged between 80.5-99.7% with a relative standard deviation <11%. The compound was stable at $20^{\circ}C$ for 174 days with a recovery estimate of 109.9%. Although the maximum residue limit was not established by the Ministry of Food and Drug Safety, Republic of Korea, the limit of quantitation was very low at 0.01 mg/kg. The method was successfully applied to field incurred samples and detected residue of 0.02 mg/kg in green tea samples sprayed twice (7-3 days). Abamectin was not transferred to tea infusion.

Livestock waste compost tea is a liquid extract of compost obtained by mixing livestock compost. In this study, some chemical and microbiological characteristics of compost tea depending on the kind of raw materials used were examined, and several experiments to investigate the practical effects on Chinese cabbage cultivation were conducted. This experiment showed that livestock composts needed to be added into aerated water at the ratio between 1:100 and 1:10 (1 part compost to 10~100 parts water) to produce the high quality compost tea. Compost teas must be aerated more than 24 to 48 hours to be able to support aerobic organisms. In cultivation test with compost teas, swine manure compost teas were made by the extracting ratio of 50x, in the aerated condition for 24 hours in water and oil cake in the extracting ratio of 100x were added as supplements. Following the input of oil cake, the concentration of nitrogen and aerobic bacteria increased. Another experiment was conducted to determine the effect of different swine manure compost teas on plant growth and yield of Chinese cabbage. The fresh yield of Chinese cabbage was higher in the fertigated plots by compost tea with oil cake compared to those of N, $P_2O_5$, $K_2O$ fertilization plot with chemical fertilizer by soil test recommendation (Fert. NPK). The effect of compost tea on growth of Chinese cabbage was largely attributable to the increased number of microorganisms as well as nutrients.

This study was conducted to determine which color attribute change the more during fermentation in tea processing and if relationship between a tea pigment compound and the color index by fermentation level. Fermentation was performed after rolling. Hunter’s color value was measured either by using colorimeter or spectrum color meter. The liquor of finished tea was subjected to chemical analyses for total theaflavins, thearubigin, caffeine, catechin compounds. Hunter color b-value, yellowness, decreased during fermenting process while it was slightly increased at earlier stage. Hunter color a-value, redness, increased from minus value to plus during fermentation. The color b-value was higher than a-value in an earlier fermentation process. The difference Hunter value between b and a decreased gradually as fermentation time was increased, which values meet on a point at a certain fermentation time. After this time, color a-value was higher than the b-value. The result suggested that the color difference value between Hunter b and a can be applied on estimating fermented degree in black tea processing, with a relationship by the equation, ‘Fermentated Degree (%) = Hunter value b - a’. Total theaflavin increased until 30 min fermentation by 91.39 ± 4.80 mg% and then decreased by 36.79 ± 1.90 mg% at 180 min fermentation, while thearubigin increased until 120 min fermentation by 63.1 ± 1.92 mg% and then decreased by 30.8 ± 1.48 mg% at 180 min fermentation level. Caffeine and catechin compounds such as EGCg and ECg decreased as fermentation levels were high. These results was in agreement with the result that tea catechins changed to thearubigins through theaflavins. These results of chemical analysis also showed that the color difference data, Hunter value b-a, can be used to determine fermentation-stop point during black tea processing. If ICT technology is applied on automation of tea processing, the control of fermentation process can possibly be controlled and standardized by monitoring with automatic color difference meter.

For the stable production of high quality tea, the freezing resistance is a very important character. Most of the farmers have planted out-pollinated seeds that are not genetically pure. So, with small sample, a quick and simple method is required to test freezing resistance of lots of germ-plasm and early generation of hybrids. The absorbances(A530 nm) of TTC reduction solution at -5$^{\circ}C$ were positively correlated with resistance to photoinhibition of PSII in 6 hour photoinhibitory treatments, being significantly fitted by simple linear regression ($R^2$=${0.64}^{**}$). Chlorophyll fluorescence measured by Fv/Fm was found to be very useful in evaluating the relative levels of freezing resistance in tea.

차 중에 있는 살균제 tridemorph의 잔류량을 검사하기 위해 LC-ESI-MS/MS를 이용한 정확하고 감도가 좋은 분석방법을 개발하였다. Tridemorph 잔류물은 샘플을 수화한 후 acetonitrile로 추출하고, NaCl을 이용한 액-액 분배, $NH_2$ 카트리지 정제를 거쳐 기기분석을 수행하였다. 직선성은 $0.02{\sim}1.0{\mu}gmL^{-1}$ 범위에서 상관계수($r^2$) 0.9999로 높은 직선성을 보였다. 0.02와 $0.05mgkg^{-1}$ 처리수준으로 회수율을 실험한 결과는 75.0~84.7% 이었으며, 상대표준편차는 10% 미만이었다. 분석방법의 검출한계와 정량한계는 각각 0.01와 $0.02mgL^{-1}$ 이었다. 이러한 결과들을 통해 확립된 분석법은 차 중 tridemorph의 잔류량 분석에 적합함을 확인할 수 있었다.

Tridemorph is a systemic morpholine fungicide for crops. The objective of this study was to develop reliable and sensitive analytical method for determination of tridemorph residues in tea samples for ensuring the food safety. Tridemorph residues in samples were extracted with acetonitrile after hydration, partitioned with saline water, and then purified using an aminopropyl ($NH_2$) SPE cartridge. The purified samples were detected and quantified using LC-ESI-MS/MS. The linear detection limits for tridemorph ranged from 0.02 to $1.0mgL^{-1}$ with a correlation coefficient of 0.9999. The method was validated using tea samples spiked with tridemorph at different concentration levels (0.02 and $0.05{\mu}gmL^{-1}$). The average recovery ranged between 75.0 and 84.7% with relative standard deviations less than 10%. The LOD and LOQ were 0.01 and $0.02mgL^{-1}$, respectively. The developed method was applied successfully to the identification of tridemorph in real tea samples obtained from different sources, and tridemorph was not detected in any of the samples. The results show that the developed analytical method is accurate and suitable for tridemorph determination in tea samples.

본고는 법문사 지궁 다구의 용도에 대한 중국과 우리나라 연구자들 간에 서로 다른 의견에서 시작되었다. 지궁에서 발견한 동일한 기물에 대한 용도가 서로 다르게 인식하고 있기 때문이다. 이에 대한 문제점을 확인하기 위한 연구 방법으로 우리나라는 문헌 자료가 희박하고 관련 연구성과가 부족하여 중국에서 새롭게 발표한단행본, 학술논문, 학위논문 등을 참조하였다. 연구의 결과 ‘유금은귀합’과 ‘유금인물화은담자’는 차도구가 아닌 향구로 밝혔다. 그리고 법문사에서 출토된 다기들을 활용하여 이 시기의 궁정황실의 음다법은 전다법에서점다법으로 발전해가는 과정이라 할 수 있다. 유리 다완에 바로 가루차와 소금을 넣은 후 수저로 격불하는 음다법이다. 본 연구는 법문사 지궁 차구 용도 연구의 문제점 및 필요성을 인식하고 연구자료를 기초로 당대 차문화의 표준성을 띠고 있는 법문사 차구를 좀 더 객관적으로 접근하고자 한다.

The differences in opinion between Korean and Chinese researchers on the uses of tea utensils found in the underground relic of Beop-Moon Temple motivated this study. They perceived the use of same object found in the underground relic in different ways. Books, academic papers, and dissertations newly published in China were referenced as a methodology for the specification of the problem since literature data and related research results in Korea are lacking. The results showed that Yukeumeunkuhaband Yukeum-inmulhwaeundamja not tea utensil, but fragrance utensil. And during this period, the royal family's brewing method was in a transitional period developing from Jeon-cha method to Jeom-cha method. The tea utensils excavated from Beop-Moon Temple were used in the tea drinking method, in which powdered tea is put in and then burnt with a spoon. This study intended to recognizes the problems and necessity of research on the use of tea utensils found in underground relic, and based on the research data, to approach tea utensil found in Beop-Moon Temple, which is a standard at that time, more objectively.

본고는 조선 후기 해남 대둔사 승려 초의 의순이 직접 만들었던 초의차(草衣茶)의 제다법과 그 특징을 문헌 자료를 살펴 고찰한 글이다. 초의는 1809년부터 다산에게 가르침을 받고자 다산초당을 왕래하면서 다산으로부터 차(茶)를 배웠다. 이때 다산은 제자들과 함께 한해에 수백 근에 달하는 차를 직접 생산하였고, 만덕사(萬德 寺)와 보림사(普林寺) 승려들에게 자신의 제다법을 가르쳤다. 다산의 제다법으로 만들어진 차는 정차(丁茶)⋅남차(南茶)⋅만불차(萬佛茶)⋅죽로차(竹露茶)⋅보림차(普林茶) 등 다양한 이름으로 불렸다. 초의가 직접 만든 초의차가 세상에 알려진 것은 1830년 금령 박영보와 자하 신위가 초의차를 마신 후 지은 「남차병서」와 「남차시병서」를 통해서이다. 1831년 다시 상경한 초의는 직접 만든 보림차를 자하 신위에게 선물하였다. 이유원은 「호남사종」과 「죽로차」를 통해서 보림차가 다산의 제다법으로 만들어졌으며, 초의도 다산의 제다법 그대로 보림차를만들었다고 증언했다. 초의차도 다산의 제다법과 동일하게 여러 번 찌고 말리는 방법으로 만들었다. 초의차는처음에는 증청법으로 떡차를 만들었지만 이후 솥에서 덖는 초청법으로 살청법이 바뀌었다. 초의차는 죽로차(竹 露茶)로 만들어졌는데 당시에 죽로차가 일반적인 차보다 더 좋다고 여겼기 때문이다. 1830년부터 1878년까지저술된 초의차 관련 문헌 자료에서는 한결같이 초의차가 떡차였다는 사실을 증언하고 있다.

This study aimed to examine, through literature review, the tea manufacturing method and characteristics of Chouicha developed by Choui Eui'sun, a monk at Daedunsa Temple, Haenam, in the late Joseon Dynasty. Choui, since 1809, learned tea manufacturing from Dasan, traveling to and from Dasanchodang. At that time, Dasan, together with his disciples, produced hundreds of pounds of tea a year and taught the monks from Manduksa and Borimsa temples how to make tea. Tea made with Dasan's tea manufacturing method has been called by various names, such as Jeongcha, Namcha, Manbulcha, Jukrocha, and Borimcha. Chouicha became known to the world in 1830 through Namchabyeongseo and Namchasibyeongseo, written by Geumryong Park young-bo and Jaha Shin wi after they drank Chouicha. In 1831, Choui, after returning to Hanyang, presented Borimcha, which he had made by himself, to Jaha Shin wi. Lee Yu-won testified in his writings Honamsajong and Jukrocha that Borimcha was made with Dasan's tea manufacturing method that Choui also followed. Chouicha was also made through steaming and drying several times in the same way as Dasan's tea manufacturing method. Chouicha was initially made as a lump tea with the steam-fixation method, and the pan-fixation method was applied when it is roasted in a pot. Chouicha was made as a Jukrocha since, at the time, Jukrocha was considered better than the general one. Documents related to Chouicha, written from 1830 to 1878, consistently testify that Chouicha was a lump tea.

녹차 중 탄닌성분들인 에피갈로카테킨, 에피갈로카테킨 갈레이트는 세파덱스 LH-20 컬럼에서 물-아세톤의 혼합용리에 의하여 신속하게 분리되어 용출하였다. 용출액은 280nm에서 흡광도의 변화를 측정한 결과 4개의 분획으로 검출되었다. 각 분획을 그대로 고속원자충격 질량분석장치에 도입하여 탄닌성분들을 동정할 수 있었다. 에피갈로카테킨, 에피갈로카테민 갈레이트는 역상 HPLC에서 용출된 피크면적으로 계산한 결과, 70% 이상의 높은 수율로 얻을 수 있었다. 본 방법에 의하여 보고된 방법들보다 탄닌성분들을 신속하게 동정할 수 있고, 고순도로 얻을 수 있었다.

The tea tannins, epigallocatechin, epigallocatechin gallate, were successfully separated by a Sephadex LH-20 column by the acetone based gradient elution. Each fractions was collected by monitoring at 280nm. Purified fractions were directly characterized by fast atom bombardment mass spectrometry. Epigallocatechin and epigallocatechin gallate were identified and shown as low as 70% purity in the reversed phase column. This revised method is more advantageous than known methods in purity and rapidity.

Of the tea processing methods used during the late Joseon Dynasty, the steam-fixation method was the preferred method of tea processors, including Dasan Jeong Yak-Yong. Through the steam-fixation method, tea leaves are made lumpy and then used for lump tea -a small-grain variety of solid tea. Highly knowledgeable about Chinese teas and the author of Kackdago which looks at the Chinese tea monopoly system from an historic point of view, Dasan Jeong Yak-Yong arguably took advantage of his broad knowledge of solid tea processing methods from the Chinese Tang Dynasty and the Song Dynasty, and reinterpreted these into his own processing method for lump tea. Dasan's solid tea processing method alternates between steaming and drying for a total of three or nine times. This is then followed by grinding finely into small-grain solid tea. The method is similar to the Yeongocha tea processing method illustrated in Jang Soon-Min's Hwamannok, a Song Dynasty publication, where tea leaves are steamed, dried and ground into the final product.

현대인의 음식 트렌드에 따른 새로운 음다법으로 ‘식간음료’ 개념을 제안하였다. 외국의 ‘식간음료’ 현황을 통해 차문화 발전과정을 고찰한 결과 음식과 차를 함께 상용하는 국가는 후식으로 차를 마시는 국가보다 차문화가 다양하게 발달되어 있었다. 영국은 지역적 특성에 맞게 차와 티푸드의 조화를 고려하여 티타임을 발전시켜왔다. 영국식 아침식사를 잉글리시 브렉퍼스트, 스카티시 브렉퍼스트, 아이리시 브렉퍼스트 등으로 세분화하여 살펴보니 대륙의 아침식사보다 풍성하고 반드시 차를 곁들여 마시는 특성을 보였다. 중국음식은 일반적으로 기름을 많이 사용하므로 음식이 기름지다. 이때 우롱차나 보이차와 함께 마시면서 요리를 먹게 되면 입안의 느끼함도 없애주고 기름기도 제거시켜주므로 보다 맛있게 중국요리를 즐길 수 있다. 일본에서는 어떤 음식과도 차를 함께 마시도록 준비되어 있다. 한국차문화의 발전을 위한 방안으로, 차를 음식의 개념으로 이해하는 차와 음식의 마리아주를 제안하고, 식사를 하며 차를 마시도록 제안하였다. 한국 음식과 차의 조합이 한국의 새로운 차문화 콘텐츠가 되도록 해야 한다.

I proposed the concept of 'sikgan beverage' as a new tea drinking method according to the trend of modern food. As a result of examining the development process of tea cultures through the current status of 'drinking beverages' in foreign countries, it has been found that the tea consumption of countries using food and tea is more developed than tea drinking countries. The United Kingdom has developed teatimes in consideration of tea and teafood blends to suit local characteristics. The English breakfast is divided into English Breakfast, Scottish Breakfast, and Irish Breakfast. It was richer than the continental breakfast, and it had the characteristic of drinking with tea. Chinese food usually uses a lot of oil, so the food is greasy. At this time, if you eat with oolong tea or puer tea, you will get rid of the feeling of mouth and remove grease, so you can enjoy Chinese food more delicious. In Japan, any food is prepared to drink tea. Therefore, in the foreign case, it is suggested to drink tea and tea as a means for the dissemination of Korean tea by suggesting tea and food of understanding tea as the concept of food. The combination of food and tea should be the new tea culture content of Korean tea.

차에 다양한 재료들을 섞어서 만들어진 블렌딩 티는 동서양을 막론하고 인기를 끌고 있다. 이러한 현상에 발맞춰 세계적인 차 브랜드 회사들도 심혈을 기울여 새로운 차를 만들어 내고 있다. 차의 다양성은 차를 만들어 내는 제조업체나 차를 즐기는 소비자에게 선택할 수 있는 기회와 만족을 주게 되는데 이때 이용되어지는 방법이 블렌딩인 것이다. 세계 각지의 차 회사들이 블렌딩 티에 이름을 붙여 브랜드화 하고 있는 것처럼 각 개인도 나만의 블렌드 티를 만들어 볼 수 있어 개인의 취향과 성질에 맞게 이용할 수 있으므로 차를 음용하는데 더 효과적이라고 볼 수 있다. 블렌딩 재료로는 향신료나 허브가 이용되어지는데 다양한 블렌딩 재료들을 사용하면 차에는 없던 맛과 향이 새롭게 생기게 된다. 다시 말해서 차에 이용되어지는 향신료와 허브에는 차의 떫은맛을 완화시키고 단맛과 향을 더 강하게 느끼게 하는 등 산뜻한 맛과 상쾌한 풍미를 만들어내는 성질이 있기 때문이다. 이렇게 탄생된 차들 중의 한 종류가 시즌티이다. 그 시즌티의 대표적인 것으로 크리스마스 티를 본 논문에서 연구해보았다. 연구논문은 티 블렌딩을 이해하는데 도움이 될 뿐만 아니라 크리스마스 티를 연구해 봄으로써 차가 만들어주는 시너지 효과까지 얻을 수 있음을 알 수 있었다. 요컨대 블렌딩 티를 통하여 차가 우리에게 주는 정신적, 육체적 효과뿐 아니라 차의 종류중 하나인 시즌티의 성격을 가진 크리스마스 티를 통해서 문화를 이해하고 더 나아가 산업적인 측면인 경제성까지 바라볼 수 있는 것이다.

Blending tea, produced by mixing a lot of materials, is popular to the East as well as the West. The global tea brand companies produce new teas, keeping pace hard with the trend. The variety of the tea gives chances and satisfaction to manufacturers producing teas and customers enjoying them. One of the method used for this is blending. As the global tea company makes blending tea brands by naming it, so respective persons can make their own blend teas, appropriate to their tastes and traits. It is effective in drinking the tea. Spices and herbs are used for blending materials. New tastes and scents are generated by many blending materials. It is because spices and herbs used for the tea create freshing taste and bracing savor, relieving bitter and increasing sweet. A kind of the tea created by the method is Season Tea. The representative, Christmas Tea, is studied in this paper. This paper aims at helping understand tea blending and at studying Christmas Tea so that we can get a synergy effect stemming from the tea. In summary, blending tea effects us physically, mentally, helps understand culture through Christmas Tea, one of the kinds of tea, with season tea character, and promotes economic feasibility, an industrial aspect.

본 연구에서는 블랙티에 함유된 고분자 카테킨 성분을 효율적으로 추출할 수 있는 조건을 최적화하였다. 발효도에 따른 고분자 카테킨 함량을 확인하기 위하여 세가지 발효도의 블랙티내 고분자 카테킨 함량을 비교하였다. 발효도가 증가할수록 고분자 카테킨 함량이 증가되며 그중 크기가 가장 큰 데아브론닌(theabrownin) 함량이 크게 증가함을 확인하였다. 또한, 경수인 미네랄 워터를 사용하여 추출시 다른 추출수를 사용했을 때 비해 약 150% 이상 데아브로닌의 추출 햠량이 증가됨을 확인하였다. 최적 조건에서 추출된 블랙티 추출물과 그 추출물내 다량으로 함유된 데아브로닌의 항산화 효능을 ABTS assay를 이용하여 확인하였다. 그 결과, 두 추출물 모두 항산화 효능을 갖고 있으며, IC₅₀ 값이 각각 10.60 ppm, 13.21 ppm으로 확인하였다. 또한, 주요 성분인 데아브로닌의 항염 효능을 확인한 결과 UVB 조사에 의해 증가된 IL-8의 mRNA 발현이 데아브로닌에 의해 농도 의존적으로 억제됨을 확인하였다. 또한, 데아브로닌 10 ppm을 처리하면 UVB 조사에 의해 저하된 미토콘드리아의 기능이 대조군 대비 86 ± 1.9%으로 회복되었다. 따라서, 데아브로닌은 UVB 조사에 의해 유발된 미토콘드리아의 손상을 방지할 수 있음을 확인되었다.

In this study, the conditions for efficiently extracting polyphenols contained in black tea were optimized. In order to confirm the polyphenol content according to the degree of fermentation, the polyphenol content in black tea of the three fermentation degrees was compared. As the degree of fermentation increased, the polyphenol content increased, and it was confirmed that the theabrownin content, the largest in size, increased significantly. In addition, it was confirmed that the amount of theabrownin extraction increased by about 150% or more compared to other extraction water when extracting using mineral water, which was hard water. The antioxidant effects of black tea extract and the theabrownin was confirmed using ABTS assay. As a result, both extracts had antioxidant effects, and IC₅₀ values were confirmed to be 10.60 ppm and 13.21 ppm, respectively. And also, the anti-inflammatory effect of the theabrownin was confirmed that the mRNA expression of IL-8 increased by UVB irradiation was inhibited in a concentration dependent manner by the theabrownin. In addition, when theabrownin was treated with 10 ppm, the mitochondrial function decreased by UVB irradiation was restored to 86 ± 1.9% compared to the control group. Therefore, we concluded that theabrownin could protect mitochondrial damage caused by UVB irradiation.

본 연구에서는 초의차의 제다법을 고찰하고자 한다. 초의차는 우리차의 근간이며 한국차가 지속적인 차의 기능으로 전승되어 온 정체성을 고스란히 드러내고 있기 때문이다. 그런 이유로 1970년대 이후 활발하게 논의되고 있는 차문화 연구의 가장 큰 고는 늘 초의차였다. 그래서 초의차의 연구는 현재까지 가장 빈번하게 이루어져 왔으며 가장 많이 사용된 키워드로 대표되고 있다. 그것을 우리는 크게 뭉뚱그려서 ‘전통차’ 또는 ‘덖음차’라는 말로 표현했다. 말하자면 그 속내는 ‘초의차’인데 그것을 크게 아우르는 개념으로 상위 두 개의 키워드를 전면에 내세웠던 것이다. 거대담론으로 부상하게 된 것이다. 역으로 말하면 초의차의 원형이 아직도 명징하게 밝혀지지 않았다는 반증이기도 하다. 그렇기에 급기야는 ‘한국 차문화의 발전방향’이나 ‘한국 전통차의 산업화 방안’ 같은 基調(기조)가 등장하게 된 것이 작금의 현실이다. 이것은 차의 생산과 가공을 담당하는 생산자단체, 차의 음다와 향유층을 점유하는 차인단체, 차의 과학과 차문화를 연구하는 학자층 모두가 책임져야 할 미션이며 급선무다. 한국차의 정체성이 흔들리고 있다는 중론이 대두되고 있는 중차대한 시점에서 차문화계 바운더리에 모든 구성원들의 각성이 필요할 때다. 그래서 본 연구는 현재까지 진행된 초의차 연구를 정리해 보았다. 초의차는 문헌기록에 남은 몇몇 자료들에 의해 천착되었다. 그러나 제다법이 명징하게 드러나지 않았다. 제다 기술의 전수라고 하기에는 제다 용어의 나열이나 전개에서 그치고 있다는 것이다. 그렇기 때문에 제다법의 연구가 더딘 이유였을 것으로 판단된다. 하여 필자는 문헌기록으로 국한된 제다법으로 우리 전통차를 천착하기에는 매우 어려운 난제가 있다고 판단하였다. 초의가 주석했던 대둔사를 초의차 제다의 공간으로 설정하고 대둔사 주변의 현장조사를 실시하였다. 아직도 현장은 과거를 고증할 수 있는 담보이고, 통로였다. 대둔사를 중심으로 일제강점기 이후 당시 사하촌을 이루고 살았던 당시 제다인들과 후손들의 구술조사를 병행하였다. 이들은 초의-범해-원응-응송으로 이어지는 대둔사의 제다법을 기억하고 같은 방법으로 초의차를 만들고 있다. 초의차는 조선 후기 차문화 중흥을 거쳐 근․현대로 이어지는 차문화 부흥기에 산 증인들이다. 차문화 전승의 현장에서 생생한 제다법과 전승 맥락을 진술하였다. 필자는 이러한 현장 조사를 중심으로 문헌기록과 비교․대조 하면서 초의차의 제다법을 정리하였다. 이는 현대로 이어지는 전승적 가치와 우리차의 오롯한 재현 그리고 미래의 차문화 전략적 차원에서 활용 등에 큰 메시지를 전달하리라고 확신한다.

The study investigated manufacturing method of Choui tea. Choui tea is a root of Korean traditional tea and fully shows identity of Korean tea transmitted continuously. For the reason, Choui tea has been most frequently studied among studies on tea culture which has been active since 1970s. Choui tea is now a representative key word used most. Grouping it, they are expressed as ‘traditional tea’ or ‘roasted tea’. As it were, its real state is ‘Choui tea’ but as a concept to largely cover, two top concepts were suggested. It has been risen as a large discourse. Reversely, it is counterevidence that prototype of Choui tea has not been revealed clearly. Eventually, keynotes like ‘Development direction of Koran tea culture’ or ‘Plan for industrialization of Korean traditional tea’ appeared. This would be mission for manufacturers of tea, body of people who like to drink tea, scholars to study tea, for which they are responsible. This is also most urgent business. In this critical time when majority opinion says that identity of Korean traditional tea is thrilled, awakening by people included to boundary of tea cultural circle is needed. Therefore, the study organized existing studies on Choui tea. Choui tea has been studied with a few extant records. But manufacturing method had not been known clearly. It has not been enough to instruct technology for manufacturing tea because it has limitation that terminologies were listed or developed only. So study on manufacturing tea was slow. The author thought that it would be difficult to inquire into our traditional tea only with manufacturing method shown on documentary records. The study set Daedoon temple as a space for manufacturing Choui tea and conducted site survey in around Daedoon temple ? Choi stayed Daedoon temple. Site was still guarantee and passage to investigate the past. Interview was made with tea lovers of then times who lived in village near Daedoon temple after Japanese colonial period and their descendents. They remembered manufacturing method for tea done in Daedoon temple which had been passed down from Choui through Beomhae, Woneung to Eungsong. And they have made Choui tea in the same way. They are live witnesses in the renaissance times of tea culture in the modern times through late Chosun when tea culture was revived. The study described vivid manufacturing method for tea and transmission context in the site of transmission of tea culture. The author organized manufacturing method for Choui tea, comparing with documentary records together with site survey. So it is assured that the study can deliver large message in the transmission value passed down to modern times, complete reproduction of our own tea, and strategic dimension for tea culture in the future.

The objective of the present work was to develop a rapid and accurate method to evaluate the quality and major chemical components of tea using near-infrared spectroscopy (NIRS). A total of 44 green tea samples were collected from the market places of several regions. The organoleptic quality of the green tea samples used in this work was assessed by professional tasters. The several chemical components were investigated by NIRS. Variations (based on CV = 2.4~4.0%) among the panelists that participated in the sensory test were relatively small, and differences in taste quality of the green tea samples were small. The ranking of taste quality was highly negatively correlated with the contents of vitamin C, total nitrogen, caffeine, theanine, and amino acids while negatively correlated with detergent fiber content. The powders of 44 processed green teas were scanned by NIRS with 1100~2500 nm bands in reflectance mode. The calibration equation for ranking of organoleptic quality was developed using the regression method of modified partial least squares (MPLS) with internal cross validation. The equations had low SECV (standard errors of cross-validation) and high R² (coefficient of determination in calibration) values of 0.963, indicating that NIRS could be used to rapidly and accurately evaluate the ranking of organoleptic quality in processed green teas.

Chemical compositions were investigated by harvested months and produced methods. The level of crude protein and crude ash of ginseng leaf tea harvested in July was slightly higher than it harvested in September. However, the level of crude fat and carbohydrate of ginseng leaf tea harvested in September were higher than it harvested in July. The results indicated that the harvest month influenced the chemical composition of the ginseng leaf tea. Also, the level of free sugar was increased when the ginseng leaf team harvested in September was produced by FHT(fermented and then hot-air dried) or HHT(heated and then hot-air dried). The results indicated that the subjects were preferred the color of ginseng leaf tea which was harvested in July. However, they were preferred the aroma and ginseng's aroma which was harvested and produced by HHT in September. Because they responded that the ginseng leaf tea tasted too bitter, it suggested that the taste of bitterness needed to remove. Also, the astringent, the savory, after aroma, and after say cry of the ginseng leaf tea was improved with FHT or HHT, and those results obtained from September's harvest rather than July's. Therefore, the overall quality of ginseng leaf tea which was harvested in September and produced with FHT or HHT were evaluated better than it of DHT(dried on the shade and then hot-air dried).

Cookies added green tea of powder-type or pill-type were manufactured. Sensory characteristics and flavor components in two kinds of cookies were different. The flavor compounds of two samples were isolated and identified. The extraction of aroma compounds was accomplished by a SDE method using a Likens and Nickerson's extraction apparatus. The concentrated extracts were analyzed and identified by GC and GC/MS. Twenty-nine components,including 8 terpene hydrocarbones, 5 aldehydes, 5 alcohols, 5 ketones, 4 esters and others were identified in cookie added green tea of powder-type. Forty-three components, including 8 terpene hydrocarbones, 10 aldehydes, 8alcohols, 8 ketones 4 esters and others were identified in cookie added green tea of pill-type. Main components in cookie added pill-type were 2-methyl butanal, hexanal, furfural (E)-2-hexenal, hexanol, heptanal, (-)-?-pinene,benzaldehyde, 2-?-pinene, 1-octen-3-ol, α-terpinene, limonene, phenyl acetaldehyde, acetophenone, octanol,linalool, benzyl cyanide, ?-ionone, which were originated from green tea. These compounds having green tea aroma seem to be important contributors to the flavor of cookie added pill-type.