김해 야생차와 운남 보이 쇄청모차의 항산화 활성 및 유용성분 함량 비교

Abstract

Yunnan Pu’er Tea is made from old tea trees and has recently become popular in Korea, commanding a high price. However, its ingredients and effects are not properly known. This study aimed to evaluate the possibility of Gimhae primary tea made by the method of Yunnan Pu'er tea as a subsititute for Yunnan Pu'er tea by analyzing its ingredients of caffeine, catechin, free amino acid, gallic acid, and polyphenol, evaluating its antioxidant activity and conducting a taste analysis. In most component analyses, Yunnan primary tea showed a slightly higher component content on average, but there were no significant differences compared to Gimhae primary tea. However, Gimhae primary tea had on average 5% higher total amino acids and it scored higher overall in the value of four taste sensors, excluding sour taste in a taste analysis using electronic tongues. This suggests that Gimhae primary tea has the potential to be a multi-flavored tea. Daesung-dong (T8), a Gimhae wild tea, which showed results similar to Yunnan tea in all its ingredients, is thus considered as a suitable alternative to Yunnan tea by making it appropriate for use as a fermented tea. for use as a fermented tea.