Abstract
The taste of green tea is determined by interaction of brewed components. The characteristics of components in infusion are related to components content of green teas and their infusion rate. This study aimed to evaluate the quality of green teas manufactured with different methods in Jeju and analyze the infusion property of major components related to water temperature and time. Green teas including fan-fired, roasted and steamed ones were evaluated to be high-qualified with 4.5-6.0% of amino acids and around 2.5%. As brewing water temperature (70℃, 80℃, 90℃ and 100℃) rose and brewing time (1 min, 2 min and 4 min) increased, the infusion levels of most components were high. There was no difference in infusion rate of caffeine, but distinct differences were observed in infusion rate of the other components by green tea manufacturing method. The results indicated that proper infusion conditions could be at 70-80℃ and for less than 2 min regardless of green tea manufacturing methods considering taste.
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