The Korean Tea Society最新文献

Chemical and Antioxidant Characteristics of Safflower Leaf Tea 红花叶茶的化学和抗氧化特性

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.44

Seung-Hun Chae, Seon-Jin Lee, J. Moon, Jeong-Yong Cho, Sun-Kyung Lee, Pyo-Hyeon Kim, You-Seok Lee

引用次数: 0

Study of Organizing a System for the Establishment of Tea-Aesthetics: Focusing on the 18th Century Tea Culture Space of the Joseon Dynasty 茶美学建构的组织体系研究——以18世纪朝鲜茶文化空间为中心

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.13

Yeon-Min Song

{"title":"Study of Organizing a System for the Establishment of Tea-Aesthetics: Focusing on the 18th Century Tea Culture Space of the Joseon Dynasty","authors":"Yeon-Min Song","doi":"10.29225/jkts.2023.29.2.13","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.2.13","url":null,"abstract":"An analysis system was established through perceptual characteristics in aesthetic experiences related to Korean tea culture around the 18th century when aesthetics were established as a study and tea-aesthetics were established as a detailed branch of Korean aesthetics. A literature review and case analysis of the tea culture space were conducted based on Gernot Böhme's ‘Atmosphere Aesthetics’. As a result of this study, an aesthetic proposition called the “space” of physical detection that combines the natural environment, external aesthetic elements, and perceptual characteristics of the aesthetic category was presented. Second is the “human” existential values that synthesize the aesthetic background of humanistic ideas, philosophical and aesthetic elements, and perceptual characteristics of aesthetic categories. Third is “vigor”, which is the utterance of intention that combines the aesthetic background of social culture, relational aesthetic elements, and perceptual characteristics of aesthetic categories. Through this analysis system of the tea-aesthetics, it is expected that tea-aesthetics can be established as a study for self-understanding and empathy education by freely interpreting the perceptual experiences of individual perceptual subjects.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126829660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on the Characteristics of Tea Moral Culture Appeared in Hanjae Yi Mok's Dabu 韩宰伊莫《大卜》中茶道德文化特征研究

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.1

Hyo-Jeong Yi, Suk-Hwan Hong, P. Yi

引用次数: 0

Changes in Matcha Quality and Growth Characteristics from Cultivation under Different Shading 不同遮荫栽培对抹茶品质及生长特性的影响

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.52

Chang-Kyoung Sung, J. Hwang, Jong Cheol Kim, Jihun Shin, Gwang Hui Jeong, K. Cho, Yong-Hwi Son, Juwan Park, Seung-Ho Jeon, Mi Jin Kwon, D. Shim

{"title":"Changes in Matcha Quality and Growth Characteristics from Cultivation under Different Shading","authors":"Chang-Kyoung Sung, J. Hwang, Jong Cheol Kim, Jihun Shin, Gwang Hui Jeong, K. Cho, Yong-Hwi Son, Juwan Park, Seung-Ho Jeon, Mi Jin Kwon, D. Shim","doi":"10.29225/jkts.2023.29.2.52","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.2.52","url":null,"abstract":"The term matcha means that tea leaves cultivated under shade are prepared by pulverizing the leaves with a grinding machine (such as a stone mill or a ball mill), turning the tea leaves into a fine powder. There is a great difference in quality depending on cultivation techniques such as the shading period and the type of shade. This study investigates the effect on growth and physiological changes of tea leaves for the production of high-quality green tea depending on the use of sequential double shading (SD-SD) and sequential single shading (S-SD). Leaf area, moisture content, photosynthetic capacity, and G-value increase based on the amount of shade in the following order: SD-SD > S-SD > no shade. Total phenolic compound and catechin content were highest in unshaded matcha. Antioxidant activity was highest in unshaded matcha, which also coincides with the highest phenolic compound content, such as catechins. Sugar content was highest from no shade, with leaves absorbing the most light energy, and the free amino acid content was highest under SD-SD. The results of taste analysis through an electronic tongue showed the highest sour taste and umami from S-SD, a salty taste from no shade, and sweet taste, bitter taste, astringent taste, and spicy taste from SD-SD. The overall physiological and growth status and beneficial ingredients showed that SD-SD increases the color of the tea leaves more than S-SD, and sequential double shading is effective in reducing stress on tea plants.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132380729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Selection of Material with Excellent Antioxidant Activity from Plants of Warm Temperate Forests in Korea 从韩国暖温带森林植物中筛选具有优良抗氧化活性的材料

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.63

Yu-Jung Kim, Sin Won Kim, H. Lee, Kye-Han Lee, Jeong-Yong Cho, J. Moon

引用次数: 0

Study on Waegwan-kiln in the Late Joseon Dynasty through Tsusima Souke Archives 通过津岛宗家档案研究朝鲜晚期的外莞窑

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.24

Yonglan Cho

引用次数: 0

Comparison of Amino Acid and Catechins Contents of Tea Plants Germplasm with Yellow Leaves and Green Leaves at the First Harvest Time 第一采收期黄叶和绿叶茶树种质氨基酸和儿茶素含量的比较

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.72

D. Moon, Yun-Suk Kwon, So Jin Lee, Y. Kwon, Eun Yong Song, Byung-Hyuk Kim

{"title":"Comparison of Amino Acid and Catechins Contents of Tea Plants Germplasm with Yellow Leaves and Green Leaves at the First Harvest Time","authors":"D. Moon, Yun-Suk Kwon, So Jin Lee, Y. Kwon, Eun Yong Song, Byung-Hyuk Kim","doi":"10.29225/jkts.2023.29.2.72","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.2.72","url":null,"abstract":"The tea plant leaves at the first harvest time have green, purple, yellow, and white colors. The tea plant with yellow tea leaves contained the albino tea germplasm at the Gurye-gun of Jeollanam-do in Korea. This study compared the chlorophyll, amino acid, and catechin contents at the first harvest time in tea plants with yellow leaf (YL) and green leaf (GL) by transplant and cultivation after cutting from the same site. The chlorophyll content of GL was 3.3 times higher than YL at the one bud two leaves of the first harvest time. The chroma of brightness (L), red (a), and yellow (b) were 1.4, 1.1, and 1.6 times higher in YL than in GL, respectively. On the other hand, the total amino acid was 41.0 ± 1.0 mg/g for YL and 16.0 ± 0.6 mg/g for GL, showing a 2.6 times higher amino acid content in YL than GL. The L-theanine content was also 3.0 times higher in the YL (25.8 ± 0.3 mg/g) than in the GL (8.7 ± 0.4 mg/g). The L-theanine content in the total amino acid was 62.9% for the YL and 54.4% for the GL. The other amino acid contents were 15.1 ± 0.7 mg/g for the YL and 7.3 ± 0.2 mg/g for the GL. The total catechin content was 8.96 ± 0.08 mg/g for the YL and 7.19 ± 1.22 mg/g for the GL. The (-)-epigallocatechin-3-gallate (EGCG) and (-)-epigallocatechin (ECG) contents were higher in the YL than in the GL. Nevertheless, the (-)-epigallocatechin (EGC) content of GL was 1.2 times higher than the YL. In conclusion, the YL is another cultivar compared to the GL because of its different leaf yellow color, high amino acid, and L-theanine contents than GL.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"70 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120966286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of Trends and Development in Tea-related Humanities and Social Science Research 茶类人文社会科学研究趋势与发展分析

The Korean Tea Society Pub Date : 2023-06-30 DOI: 10.29225/jkts.2023.29.2.34

Y. Yoo

引用次数: 0

Exploratory Approach to Development of Tea Culture Education Curriculum on Metaverse: Focusing on Platform Zepeto 虚拟世界茶文化教育课程开发的探索——以Zepeto平台为例

The Korean Tea Society Pub Date : 2023-03-30 DOI: 10.29225/jkts.2023.29.1.23

Kyungae Park, Suk-Hwan Hong, Sung-Chul Hong, P. Yi

{"title":"Exploratory Approach to Development of Tea Culture Education Curriculum on Metaverse: Focusing on Platform Zepeto","authors":"Kyungae Park, Suk-Hwan Hong, Sung-Chul Hong, P. Yi","doi":"10.29225/jkts.2023.29.1.23","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.1.23","url":null,"abstract":"In this study, we applied an exploratory approach to develop a tea culture education curriculum on the Metaverse, which has been receiving considerable attention as a new educational platform beyond the existing online setting. Our findings provide a direction to the development of a creative education curriculum using Metaverse content that can conserve the traditional aspects of Korean tea culture, while creating new value and types of knowledge. By analyzing the traits of different Metaverse platforms, Zepeto was selected as it provides a number of maps that include Korean characteristics and culture, as well as three-dimensional characters and multiple languages; it also allows users to create their own maps. However, due to limitations on sharing content and objects, a map using only images was produced. Based on this, a tea culture education teaching-learning curriculum using the Metaverse was proposed. The significance of this study is that it suggests a new approach in the field of tea culture education that can be more fun and interesting for students. In addition, directions have been proposed for a new type of tea culture education and character education program in the form of etiquette education on the Metaverse beyond existing etiquette education.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130789237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Infusion Characteristics of Major Components at Different Water Temperature and Time in Jeju Green Teas 济州绿茶主要成分在不同水温和时间下的冲泡特性

The Korean Tea Society Pub Date : 2023-03-30 DOI: 10.29225/jkts.2023.29.1.64

E. Oh, H. Park, Young Min Oh, Kwan Jung Song

引用次数: 0