The Korean Tea Society最新文献_第2页

A Study Uses and Tea Brewing Method of Tea Utensils Found in the Underground Relic of Tang Dynasty Beop-Moon Temple 唐代法月寺地下遗址茶具用途及泡茶方法研究

The Korean Tea Society Pub Date : 2023-03-30 DOI: 10.29225/jkts.2023.29.1.1

Ju‐Hyeon Lee

{"title":"A Study Uses and Tea Brewing Method of Tea Utensils Found in the Underground Relic of Tang Dynasty Beop-Moon Temple","authors":"Ju‐Hyeon Lee","doi":"10.29225/jkts.2023.29.1.1","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.1.1","url":null,"abstract":"Department of Korean Tea Culture, Gyeongsang National University, Gyeongnam 52725, Korea Abstract The differences in opinion between Korean and Chinese researchers on the uses of tea utensils found in the underground relic of Beop-Moon Temple motivated this study. They perceived the use of same object found in the underground relic in different ways. Books, academic papers, and dissertations newly published in China were referenced as a methodology for the specification of the problem since literature data and related research results in Korea are lacking. The results showed that Yukeumeunkuhaband Yukeum-inmulhwaeundamja not tea utensil, but fragrance utensil. And during this period, the royal family's brewing method was in a transitional period developing from Jeon-cha method to Jeom-cha method. The tea utensils excavated from Beop-Moon Temple were used in the tea drinking method, in which powdered tea is put in and then burnt with a spoon. This study intended to recognizes the problems and necessity of research on the use of tea utensils found in underground relic, and based on the research data, to approach tea utensil found in Beop-Moon Temple, which is a standard at that time, more objectively.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"120 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":"116359592","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

A Study on the Effects of a Tea-Meditation Program on the Daily Stress of Children in Community Child Centers 茶冥想项目对社区儿童中心儿童日常压力影响的研究

The Korean Tea Society Pub Date : 2023-03-30 DOI: 10.29225/jkts.2023.29.1.32

引用次数: 0

Manufacturing Process and Characteristics of Low-calorie Kombucha with Alternative Sweeteners 含替代甜味剂的低热量康普茶的制备工艺及特点

The Korean Tea Society Pub Date : 2023-03-30 DOI: 10.29225/jkts.2023.29.1.43

Dahee Jang, Seong‐Jin Hong, Hyeon-Jeong Lim, Hye-Su An, Thi-Huyen-Trang Doan, Myung-Sung Kim, Ah-Young Jeong, Young-Min Kim

{"title":"Manufacturing Process and Characteristics of Low-calorie Kombucha with Alternative Sweeteners","authors":"Dahee Jang, Seong‐Jin Hong, Hyeon-Jeong Lim, Hye-Su An, Thi-Huyen-Trang Doan, Myung-Sung Kim, Ah-Young Jeong, Young-Min Kim","doi":"10.29225/jkts.2023.29.1.43","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.1.43","url":null,"abstract":"Kombucha is produced by the action of sugar and fermentative symbiotic colonies of bacteria and yeast (SCOBY) in black and green tea infusions. The main active substances in kombucha are polyphenol compounds (epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, gallocatechin, and catechin), vitamins (B1, B2, B6, B12, and C), and organic acids (D-gluconic acid, and glucuronic acid). Several studies have reported that the main health benefits of kombucha include its energizing and detoxifying properties, in addition to anticancer and anti-aging effects. Sugar is a very important component necessary for glucose fermentation. However, this may result in increased consumption of calories depending on the sugar content. Therefore, this study investigated the quality characteristics of commercial kombucha and manufactured low-calorie kombucha (MLK) using alternative sweeteners (non-digestible maltodextrin, enzymatically modified stevia, or sucralose) and different levels of sugarcane content. The total soluble solids content, pH, color, organic acids, catechins, and caffeine content in kombucha during fermentation were then measured. The results showed that there was no significant difference in color. However, the pH of the MLK decreased from 5.4 to 2.81 during fermentation. Interestingly, the highest D-gluconic acid content was observed when 5% (w/v) sugarcane was added to the MLK and fermented for 16 days. The catechin contents did not change during fermentation. The caffeine content decreased from 2.00 ± 0.01 mg/100 mL to 0.94 ± 0.00 mg/100 mL. In conclusion, this study developed low-calorie kombucha using alternative sweeteners, which suggests a new trend in the manufacture of kombucha.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"54 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":"132606365","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

Cultural Significance of Seiwansawa Written by Oeda Ryuho in History of Japanese Senchado 大田龙浩《日本忍者史上的seiansawa》的文化意义

The Korean Tea Society Pub Date : 2023-03-30 DOI: 10.29225/jkts.2023.29.1.11

D. Kim

{"title":"Cultural Significance of Seiwansawa Written by Oeda Ryuho in History of Japanese Senchado","authors":"D. Kim","doi":"10.29225/jkts.2023.29.1.11","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.1.11","url":null,"abstract":"Seiwansawa, the book written by Oeda Ryuho is the first specialty publication of Senchado in Japan. He lived as a hermit in Kyoto and Osaka and lived as a man of taste, leaving various books on the elegant hobbies of literary taste, including incense burning. It was Seiwansawa that the publisher edited and published a separate article about infusing tea written during his lifetime. The publication of this book suggests high interest in the new method of making tea, infusing tea of intellectual in Japan at the time. He described his thought of infusing tea by quoting a number of Chinese references. Rather than accepting a large number of Chinese literature as it is, he added his views by adopting them analytically based on his experience and preferences. His though of infusing tea, which was revealed through the book, aims to inspire grace by recognizing infusing tea as one of the elegant hobbies of literati. His view of tea inherited Baisao's view by retrospecting the spirit of tea to Lu yu and Lu Tong, the literati of Tang period, but he considered pleasure rather than performance. This pursuit of elegant and pleasure improved the uniqueness and professionalism of the method of infusing tea, and his view of tea could be followed by Ueda Akinari and other later literati tea lover.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"1952 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":"129370987","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

Comparison of the Antioxidant Activity and Useful Ingredient Content of Gimhae Wild Tea and Yunnan Sun-dried Pu’er Tea 金海野生茶与云南晒干普洱茶抗氧化活性及有效成分含量比较

The Korean Tea Society Pub Date : 2023-03-30 DOI: 10.29225/jkts.2023.29.1.54

{"title":"Comparison of the Antioxidant Activity and Useful Ingredient Content of Gimhae Wild Tea and Yunnan Sun-dried Pu’er Tea","authors":"","doi":"10.29225/jkts.2023.29.1.54","DOIUrl":"https://doi.org/10.29225/jkts.2023.29.1.54","url":null,"abstract":"Yunnan Pu’er Tea is made from old tea trees and has recently become popular in Korea, commanding a high price. However, its ingredients and effects are not properly known. This study aimed to evaluate the possibility of Gimhae primary tea made by the method of Yunnan Pu'er tea as a subsititute for Yunnan Pu'er tea by analyzing its ingredients of caffeine, catechin, free amino acid, gallic acid, and polyphenol, evaluating its antioxidant activity and conducting a taste analysis. In most component analyses, Yunnan primary tea showed a slightly higher component content on average, but there were no significant differences compared to Gimhae primary tea. However, Gimhae primary tea had on average 5% higher total amino acids and it scored higher overall in the value of four taste sensors, excluding sour taste in a taste analysis using electronic tongues. This suggests that Gimhae primary tea has the potential to be a multi-flavored tea. Daesung-dong (T8), a Gimhae wild tea, which showed results similar to Yunnan tea in all its ingredients, is thus considered as a suitable alternative to Yunnan tea by making it appropriate for use as a fermented tea. for use as a fermented tea.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"29 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":"126546770","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

Altered Antioxidant Activities of Cudrania tricuspodata Tea: A Study on the Different leaf Processing Methods 不同茶叶加工方法对三脚草茶抗氧化活性的影响

The Korean Tea Society Pub Date : 2022-12-31 DOI: 10.29225/jkts.2022.28.4.43

Sun Hwa Kim

引用次数: 0

Study on Dae Cha and Noewon Cha 大茶和芦园茶的研究

The Korean Tea Society Pub Date : 2022-12-31 DOI: 10.29225/jkts.2022.28.4.1

Haeng-cheol Lee

{"title":"Study on Dae Cha and Noewon Cha","authors":"Haeng-cheol Lee","doi":"10.29225/jkts.2022.28.4.1","DOIUrl":"https://doi.org/10.29225/jkts.2022.28.4.1","url":null,"abstract":"This study compared and analyzed the records of Dae Cha and Noewon Cha in Korean and Chinese historical records. This analysis showed that these two types of tea should be approached from an East Asian perspective, breaking the notion that had been recognized as unique domestic teas of Goryeo. In addition, Dae Cha and Noewon Cha are good research topics for understanding the negotiations of East Asian tea culture in the 10th century. An analysis of the records of the two countries suggested that Dae Cha was produced and used for 139 years from 909 to 1047 in the Wuyue, Min, and Goryeo dynasties. Noewon Cha may have existed throughout the Silla, Wuyue, and Goryeo Dynasties for 132 years, from 916 to 1047. Through this study, Dae Cha was produced in Muzhou, Zhejiang Province. Hence, the possibility that Noewon Cha could be Shilla's tea could be explored. In this paper, the Shilla theory, the Wuyue theory, and the Goryeo theory were raised in relation to the origin of Noewon Cha. In this study, some issues that need to be identified through future research have emerged. These include the problem with the name of Noewon Cha, which is marked differently in the records of the two countries, the problem of the production area of Noewon Cha, and the tea culture negotiation relationship between the countries that existed in the Korean Peninsula and the Chinese mainland in the 10th century. This study is expected to enrich the discourse of Dae Cha and Noewon Cha and give new vitality to research in this field.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123585312","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

Idea of Respecting the Sages Appeared in Six Virtues of Tea in Dabu 《大布六德茶》中出现的尊贤思想

The Korean Tea Society Pub Date : 2022-12-31 DOI: 10.29225/jkts.2022.28.4.12

Ji-Hyun Kim, Song-hyun Choi, P. Yi

{"title":"Idea of Respecting the Sages Appeared in Six Virtues of Tea in Dabu","authors":"Ji-Hyun Kim, Song-hyun Choi, P. Yi","doi":"10.29225/jkts.2022.28.4.12","DOIUrl":"https://doi.org/10.29225/jkts.2022.28.4.12","url":null,"abstract":"Dabu, written by Hanjae Yimok (1471-1498), occupies a very important position in the history of Korean tea culture. Dabu is considered a literary work that reveals a profound spiritual state and is the first professional tea book in Korea. On the other hand, research on the philosophical and mental values shown in Dabu is still insufficient. In particular, research on ‘the idea of respecting the sages’ is still insignificant. Therefore, this study examined Hanjae Yimok's tea spirit, particularly respecting the sages. The results of the study are as follows. First, ‘the idea of respecting the sages’ revealed in the preface of Dabu is embodied in the paragraph discussing ‘the six virtues of tea’. In addition, it formed a respectable core of saints of Confucianism and Taoism. Among them were Yáo, Shun, Confucius, and Laozi, as well as writers, such as Bailetian and Bai Juyi. Hanjae aspired to gain the physical and mental health they gained through the six virtues of tea. In the course of the study, the researcher tried to interpret ‘five harms’ and ‘eight truths’ based on ‘the idea of respecting the sages’. As a result, the existing interpretation based on the theory of Buddhism was an error, and it should be interpreted from the standpoint of Confucianism or Taoism.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"191 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133645028","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

Quality Characteristics of Cheongtaejeon according to Manufacturing Year 按制造年份划分的清大田质量特征

The Korean Tea Society Pub Date : 2022-12-31 DOI: 10.29225/jkts.2022.28.4.52

Mi-Jin Jeong, Jeong Choi, Eun-hye Kim, A. Jeong, G. Gi, Sug-Ju Ko, Jeong-Yong Cho

引用次数: 0

Changes in Tea Consumption in United States in the First Half of the 20th Century 20世纪上半叶美国茶叶消费的变化

The Korean Tea Society Pub Date : 2022-12-31 DOI: 10.29225/jkts.2022.28.4.35

Hyeon-Goo Jeong

{"title":"Changes in Tea Consumption in United States in the First Half of the 20th Century","authors":"Hyeon-Goo Jeong","doi":"10.29225/jkts.2022.28.4.35","DOIUrl":"https://doi.org/10.29225/jkts.2022.28.4.35","url":null,"abstract":"This study examines the American tea culture and tea consumption patterns in the United States, analyzing development patterns of modern American tea culture, as well as trends and factors influencing tea imports and consumption. First, tea consumption in the United States in the first half of the 20th century increased at the same level or slightly higher than in the previous century despite population growth. Second, tea consumption increased dramatically due to the Prohibition Act in the 1920s and black tea particularly increased rather than green tea as more tea was imported from India, Sri Lanka, and Indonesia than from China and Japan due to the influence of the Pacific War and the Korean War in the 1940s and the 1950s respectively. Third, iced tea, which existed before the 20th century, was initially made of green tea but later changed to black tea, and as refrigeration improved, it became a representative American drink. Fourth, tea bags were invented in the previous century for economic feasibility and refine taste at first. Their quickness and convenience stimulated consumer sentiment, and when combined with CTC black tea, they gained an overwhelming advantage in the market. As stated above, American tea culture was still intact even after the 20th century, and it built its own unique tea culture that advanced from the original English tea culture, such as American tea food, informal and entertaining character, iced tea and tea bags.","PeriodicalId":213854,"journal":{"name":"The Korean Tea Society","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114700209","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