Quality Characteristics of Cheongtaejeon according to Manufacturing Year

This study examined the morphological, chemical, and sensory characteristics of cheongtaejeon (Korean traditional fermented ddeok-cha) to determine changes in the tea leaves according to the year of manufacture (aging 1-6 years). The weight and diameter of cheongtaejeon were observed to decrease due to reducing moisture during aging. Color evaluation of cheongtaejeon showed that the infused tea had a gradually decreasing Hunter L value, but the Hunter a and b values increased during aging. Total free amino acid contents were determined to increase during the aging process. However, the total phenolic and flavonoid contents of cheongtaejeon were found to fluctuate depending on the aging period. Most catechin contents decreased during aging, but the contents of gallic acid, catechin, and epicatechin gallate were found to be increased. The aged cheongtaejeon had a higher score for sensory parameters (color, taste, aroma, and overall acceptability) compared to the non-aged cheongtaejeon. Our results can be used as basic data to establish a standardized manufacturing method and improve the quality of cheongtaejeon.