Grape seed tea (GST) was prepared by roasting grape seed at 150-190oC for 10-60 minutes and then soaking inwater at 100oC for 20 minutes. GSTs made with grape seed with an L value of 19.5-20.5 were the best in termsof color, flavor, and sensory test. GSTs prepared using roasted grape seeds had higher total phenolics and antioxi-dant activity than GST prepared from raw grape seed. Roasting times to reach an L value of 19.5-20.5 were over60 minutes at 160oC, 40-50 minutes at 170oC, 30-40 minutes at 180oC, and below 10 minutes at 190oC. In a sensorytest, the total preference increased depending on the degree of roasting. GSTs with the highest preference used grapeseed roasted at 170oC and 180oC for 30 minutes.

The purpose of this study is to create the cultural landscape we can realize the flavor of our ancestors from, improving and maintainning the Museong Seoweon in chilbomyun, jeongup city. This plan containing the confliction between protection of cultural properties and developing the around area promotes synthetic maintenance which can let out their own characters and make them be in accord with environment. I hope that the Museong Seowon where people enshrine some of the greatest ancestors such as Choichiwon， who was the greatest scholar in shila dynasty a thousand years ago and Junggeukin, who is famous for sangchungok will be given a new look as a central and cultural facility which can succeed the tradition of Honam region.