Abstract
This study is about an ingredient varation and consumers' recognition, the type of use of Green Tea. Storing the green tea leaves in dark place at temperature of 5 ℃ and 25 ℃ and periodically measuring chlorophyll, they did not vary for 4 months at 5 ℃, reduced notably by 26% at 25 ℃. The green tea leaves stored for 8 months radically decreased at 5 ℃ and 25 ℃ by 40 ～45% compared to the original state. Especially, chlorophyll a decreased notably, which was deemed to be one of the causes for deterioration of quality of green tea. Checking the variation in the contents of catechin and purinealkaloid while storing green tea leaves, EGCG, ECG and CAF decreased considerably in the green tea stored at temperature of 5 ℃ and 25 ℃. They decreased by 20% ～30% after storage for 1 year. Quantitative difference was hardly seen in catechin and alkaloid irrespective of storage temperature. According to a survey, consumers like green tea beverage most among kinds of green tea food and like Seol-lok Tea most among kinds of green tea which is sold in general. Respondents in this survey usually drink Green Tea after meals. This is because Green Tea is beneficial to our health, preventing obesity in function. In addition, according to a survey, it is discovered that the fragrance of Green Tea contributes to raising its food value.
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