차 품질관리향상 연구

Abstract

This study aimed to improve quality control of tea through quality evaluation of tea, and for methods of quality control, it inquired into subjects such as cultivation management, storage management, hygiene management and quality control. The purpose of quality evaluation of tea lies in producing fine-quality tea through improvement of tea manufacturing process and securing stable consumer market by providing good-quality tea for consumers. Furthermore, quality evaluation of tea aims to contribute to promoting smooth development of production and consumption of tea, by establishing order in the distribution market based on the indication system of objective quality and grade of tea. Quality evaluation of tea is divided into physiochemical quality evaluation and sensory quality evaluation. This study focused on sensory quality evaluation, which is the method of quality measurement in terms
 of appearance evaluation (shape, color, gloss) and internal quality evaluation (solution color, aroma, flavor). For practical example of quality evaluation of tea, it referred to Premium Tea Selection Festival of the 41stBoseongDahyangFestivalof2015. The improvement plan for quality control can be proposed as follows: Firstly, it is necessary to establish quality system of tea production. Secondly, it is required to seek development of new quality control. Thirdly, once quality control standards are proposed according to use adequacy of customers, it will be directly applied to quality improvement of tea. Fourthly, the degree of evaluation can improve in terms of precision, fairness and reliability when sensory quality evaluation is carried out in company with physiochemical quality evaluation. Furthermore, quality control through quality evaluation of tea must be followed. In the process of cultivation management, it is essential to achieve mechanization and organized system of facilities not only for reduction of production cost but also for massive production of tea leaves of uniform quality. As for storage management, the optimum storage condition is -10℃ with anaerobic treatment on the grounds that this condition does not bring about decrease of color, aroma and flavor of tea. Regarding hygiene management and quality control, it is necessary to analyze hazard factors in the entire processes of manufacturing, distribution, sales and consumption of tea and
 prepare an efficient management to improve quality control.