Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

• 김성수 | Kim, Sung-Soo
• 이미경 | Lee, Mi-Gyeong
• 한억 | Han, Ouk
• 오상룡 | Oh, Sang-Lyong
• 이성우 | Lee, Sung-Woo