화개지역 4곳의 농가에서 재배한 재래종 녹차를 제다회사에서 녹차분말로 제다하여 일반성분, 비타민 C함량, 무기질 성분을 분석하였다. 녹차의 품질은 색차계로 녹차의 색도를 측정하고 관능검사를 통하여 조사하였다. 녹차의 일반성분은 수분함량은 , 조회분은 , 조지방 함량은 , 단백질 함량은 , 탄수화물은 를 차지하였다. 녹차분말의 총 비타민 C함량은 이었으며 산화형이 로서 비타민 C함량의 를 차지하였다. 녹차의 무기질 함량은 나트륨, 마그네슘, 칼

The purpose of this study was to investigate the component and quality characteristics of green tea. Four kinds of green tea powder obtained from Hwagae area were evaluated the component of carbohydrates, protein crude fat and crude ash. Also the content of ascorbic acid, minerals and polyphenols in green tea powder were evaluated. Quality characteristics of green tea powder was evaluated by Hunter's colur value and sensory evaluation. Green tea was composed of of moisture, of crude ash, of crude fat, of protein and of cabohydrates. The content of total ascorbic acid in green tea powder was and dehydiuascorbic acid was . The contents of minerals in green tea powder sodium was , magnesium was , potassium me calcium . Polyphenol content of green tea powder was which was the highest in A and the lowest in B. Hunters color values of green tea, lightness(L) was , redness(a) was , yellowness(b) was , which were better in green tea C and D than green tea A and B. From sensory evaluation of green tea powders, green tea D obtained the significant highest scores in color, flavor and overall quality(p

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