METHOD OF DETERMINING A MAXIMUM FERMENTED POINT OF ENZYME-FERMENTED TEA BY MONITORING CHANGE IN COMPONENTS AND COLORS IN A FERMENTED TEA MANUFACTURING PROCESS

摘要

PURPOSE: A method of determining a maximum fermented point of enzyme-fermented tea is provided to determine a location of the maximum fermented point in which a fermentation degree of the tea reaches 100% in a manufacturing process of Camellia sinensis leaves.;CONSTITUTION: A method of determining a maximum fermented point of enzyme-fermented tea comprises a step for determining the highest point of a fermentation degree of fermented tea after checking redness, yellowness, optical extinction of wavelength 400-440 nm, and a theaflavin-forming highest point in a manufacturing process of enzyme fermentation tea.;COPYRIGHT KIPO 2010