Abstract
This study was conducted to obtain basic data for the oxidated characteristics of tea cultivars in Korea. In particular, three kinds of cultivated green teas of Korea, namely Chamnok, Keumsull, and Beachwisull, were oxidized by the traditional sunburn Jaeksal method of Hadong area, Korea, and the oxidized teas were analyzed for their free amino acid content, taste, and aroma. When compared with landrace, a traditional tea cultivar of Korea, and used as a control in this study, the theaflavin content of the three kinds of teas in this study was higher, but their caffeine and free amino acid contents were lower. Furthermore, the total catechin content was the highest in Beachwisull (3.04 %) and the lowest in Chamnok (0.18 %). Likewise, the theaflavin content was the highest in Chamnok (0.54 %). Finally, astringency and taste after astringency were most significant in Beachwisull, and greenishness was the highest in Keumsull.
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