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- W2912422404 abstract "Our green tea is produced mainly in the hand processing, and the flavor and aroma of tea are excellent, which can be a standard for differentiation in blending. First of all, tea in Boseong is distinguished from other tea producing countries because of the geographical and environmental factors characteristic of Terroir. The geographical indication utilizing this regional characteristic of Boseong is divided into functional blending and culture blending which combines cultural elements. In addition, the study for the blending of Boseong tea is a way to complement the characteristic taste and aroma and to take advantage of the advantage of the domestic Tea The first is blending according to tea picking time. Depending on the tea picking time, the nutrients of different tea leaves are condensed and the characteristic flavor and ingredients are different. For this reason, it will be possible to secure the
 stability of the product value if it is difficult to impart a certain level of taste. The second is blending through sensory evaluation after processing. It is a way to make use of the characteristic that it has an excellent fragrance because tea is produced in the hand made. Because these made by the traditional processing, There is a unique fragrance of the tea. The third is blending with other materials that take advantage of the tea s functionality. The tea s functionality is characterized by the fact that the nutritional and pharmacological efficacy of the tea is not due to any one ingredient but because it has a wide range of functions due to the supplementary effect, which is a combination of ingredients other than tea. Finally, the image of British tea brand with history and tradition suggests It can be said that it is big. It may be helpful to improve Boseong image and blending research." @default.
- W2912422404 created "2019-02-21" @default.
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- W2912422404 date "2018-03-30" @default.
- W2912422404 modified "2023-09-24" @default.
- W2912422404 title "A Study on Boseong Tea Blending" @default.
- W2912422404 doi "https://doi.org/10.21483/qwoaud.39..201803.159" @default.
- W2912422404 hasPublicationYear "2018" @default.
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