The Beauty of Elegance ‘Pungnyu＇ in the Tea Culture of Korea

‘Tea culture＇ broadly includes ‘providing tea＇,‘ the tea ceremony＇,‘ tea ritual＇,‘ tea artistry＇ and ‘ tea party＇.The concept of ‘Pungnyu＇ in Korea was proposed by Choi Chi-won （857 ～ 894？）,who pointed out that ＂there is a profound truth ‘ Tao＇ in Korea,which was considered to be ‘ Pungnyu＇ or the beauty of elegance.The origin of ‘Pungnyu＇ can be traced back to the history of hermits.‘Pungnyu＇ includes the teachings of Buddhism,Confucianism and Taoism.     

Tea Culture and Tea Consumption Trends in Australia

Tea is a large part of modem Australian culture with its British origins.Australians drink tea and have afternoon tea and morning tea much the way the British do.Tea was introduced to Australia through eolonisation by the British.In fact,tea was aboard the First Fleet in 1788.Tea was the staple drink and considered a necessity,even when other items were scarce.Much of the time tea drinking is not the delicate,refined cultural expression that the rest of the world imagines-like a more formal tea ceremony.Tea is usually black tea served with milk with or without sugar.Strong tea served with lots of milk and often two teaspoons of sugar.Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs.For most people,a cup （or commonly a mug） of tea is something drink very often.     

Practice-based Research on Popularity of Tea Culture in Northern Mountainous Area and Improvement of Students＇ Humanism Spirit

In this paper,questionnaires about college tea culture and humanism spirit have been investigated in the undergraduates of Hebei Agricultural University in mountainous area of Northern China.After analyzing the survey results and the causes,the author made references and gave recommendations to the university students about the tea culture and humanism spirit cultivation.     

Discussion and Evaluation of How ＂Tea Culture＂ is Defined

The essence of tea culture stems from the meeting of tea＇s inherent morality,its roots in nature,and human cultural activity.Because it is intertwined with traditional philosophy,Chinese tea culture is well-established and flourishing.The definitions and delineations of tea culture are varied,but any definition should reflect tea culture＇s relativity in space and time and human-centered nature,especially the spiritual needs of humans.     

Study on the Retention Rate of Green Tea Catechins Components and Tea Polyphenol by Different Processing Technology

The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes （rotary drum-firing,microwave,steam-blasting）,rolling process （weight of rolling,gently press rolling and traditional rolling）,drying process （stove drying,roasting dehydration,baked fried drying） were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.     

Applications of Green Tea Extract in Bakery Products

Green tea extract （GTE） is a rich source of tea catechins with antioxidative,anticarcinogenic and antiarteriosclerotic activities and it has been applied in food such as bakery products to provide health benefits and extend the shelf life.This review outlines the stability of green tea catechins during baking process of bakery products supplemented with GTE and the effects of GTE on the functional properties,sensory properties,physical characteristics and Maillard reaction of bakery products.     

Tea Consumption and Antihypertensive Effects

Tea consumption is a major source of flavanoids for a wide large population.Any physiological effects of tea,like antihypertension,could have a significant impact on population health.The effects of tea on blood pressure are less consistent.Results of population studies and long term controlled studies are consistent with a blood pressure-lowering effect of tea.However,some of the short-term intervention trials,mainly in normotensive individuals,have not demonstrated significant blood pressure reduction with tea.The focus of this review is on the mounting evidence from human studies that tea can lower blood pressure.     

Physicochemical Properties and Functional Compounds of Commercial Green Tea Seed Oil

Physicochemical properties of green tea seed oil including cold test,color,flash point,gravity,refraction index,moisture content,acid value,iodine value,unsaponifiable matter and saponification value were investigated.Fatty acid composition and catechin content of the oil was determined by GC and HPLC analysis.The oil is stable at low temperature.High flash point （267.8 ± 5.1 ℃） showed the high thermal stability of green tea seed oil as well,which support for suitability to use as cooking oil.Specific gravity and refraction index of green tea seed oil was found as 0.913 and 1.4679,respectively.Color of the oil was measured as 99.7 ±0.2 for lightness,1.9 ± 0.1 for greenness and 6.6 ± 0.1 for yellowness.Acid value （KOH mg/ml）,iodine value,unsaponifiable matter （％） and saponification value of green tea seed oil were 0.21,104.1,0.11 and 215,respectively.Fatty acids compositions of green tea seed oil was found to be dominated by oleic acid （81.3％） and presence of minor amount of linoleic acid （4.8％）,palmitic acid （4.6％）,palmitoleic acid （3.3％）,linolenic acid （3.2％） and stearic acid （1.0％）.The presence of antioxidative compounds such as （-）-epicatechingallate （207.2 ±0.2 g/g） and （-）-epigallocatechin gallate （99.5 ±0.6 g/g） in the oil could enhance its shelf life during storage.     

Characteristics of Superfine Green Tea Powder and Its Application in Food Industry

Superfine green tea powder is a new kind of tea product that can be eaten directly.It provided most of the benefits of whole green tea leaves,with all of the bioactive ingredients.This paper highlighted the characteristics and health benefits of superfine green tea powder,and its applications in food industry.     

Effects of Tannic Acid on Active Aluminum Species Distribution in Various Tea Soils

Effects of tannic acid on active aluminum species distribution in different pH tea soils in Yunnan and Jiangxi tea gardens were studied by field observation and laboratory analysis.There were 4 species of active aluminum in the tea soil,i.e.,exchangeable aluminum Al3＋,unimer hydroxyl aluminum Al（OH）2＋ Al（OH）2＋,acid-soluble aluminum Al（OH）30 and humic-acid aluminum Al-HA.Experimental results showed that tannic acid at levels 0 ～0.4 mmol/kg and 0 ～ 2.0 mmol/kg,with the rising of soil pH value,the content of exchangeable aluminum decreased significantly,hydroxyl aluminum,acid-soluble aluminum and humic-acid aluminum were increased gently.When the concentration of tannic acid increased to above 2.0 mmol/kg,the inhibition of higher concentration of tannic acid on content of active aluminum was strengthened with the rising of soil pH value and variation law of 20 ～40 cm soil layer was similar to 0 ～20cm soil layer.Generally speaking,the content of active aluminum in upper layer of soil were more than subsoil and total content of active aluminum in Yunnan tea soils were higher than Jiangxi tea soils.The correlation analysis showed that the soil pH were positively correlated with hydroxyl aluminum,humic-acid aluminum,pHBC （r =0.796,0.960,0.852 ; p ＜ 0.01,0.01,0.01） in 0 ～ 20 cm soil layer.pHBC were significant negative correlated with exchangeable aluminum （r =-904,p ＜ 0.01）,hydroxyl aluminum （r =-645,p ＜ 0.05）,and with humic-acid aluminum have a positive correlation,correlation coefficient was0.795 （P ＜ 0.05）.Meanwhile,the tannic acid addition concentration were 0 ～ 0.4 mmol/kg soils pH were increased significantly,while samples attains a peak pH value afterwards decrease continuously,the relationship between the pH and the concentration of tannic acids accords with the equation：YpH =-0.04CDN ＋3.82（R2 =0.95,P ＜0.01）.When the concentration of tannic acid up to about 8.0 ～ 12.0 mmol/kg,soil pH keep unchanged.Therefore,we can clearly draw that effects of tannic acid on active aluminum content of the inflection point is not the same in different region of tea garden soil.Low concentration tannic acid can improve the soil content of various forms of aluminum,but with the increase in the amount of tannic acid,the various forms of aluminum content are inhibited.With the soil pH increased,high concentrations tannic acid on the inhibition of the release of active aluminum increased.pH and tannic acid on the total amount of active aluminum garden soil was mutual weakening effect relationship.     

Effects of Soil Characters on the Tea Quality in the Tea Region of Qin-Ba Mountain,Hubei Province,PR China

Based on the analysis of physical and chemical properties of soil,nutrient elements and biochemical compositions of tea leaves,the relationship between soil characters and tea quality was studied.The results showed that soil total phosphorus,potassium,available potassium,copper and zinc were the main factors which affected and limited the content of nutrient elements of tea leaves.Furthermore,soil pH,organic matter,total nitrogen,potassium,exchangeable calcium,magnesium,available copper and zinc were the main factors affecting and limiting the content of biochemical compositions in tea leaves.Tea quality could be improved by controlling these soil factors.     

Tea Art Education for Elementary School Students in Hangzhou City of Zhejiang Province in China——A Case of Caihe Second Elementary School

Caihe Second Elementary School,a public school in Hangzhou city of Zhejiang province in China,has shown excellent performance at practicing tea art education for students as a part of after-school activities it encourages.In this paper,the author figured out significance of tea art in Chinese society by discussing ＂why elementary students learn Chinese tea art＂ through observation on tea art education at Caihe Second Elementary School and interview with persons involved.     

The 30-Day Oral Administration Studies of Liposoluble Tea Polyphenols in Rats

Tea polyphenols is a natural antioxidant with a variety of biological activity.However,the weak liposolubility and low bioavailability limit their application.As a result,structural modification of tea polyphenols comes into being.The prepared liposoluble tea polyphenols was suggested as a good candidate antioxidant for edible-oil and fats products.But,safety studies on liposoluble tea polyphenols are limited.The objective of the present study was conducted to synthesize liposoluble tea polyphenols and evaluate its toxicity in Sprague-Dawley rats on oral administration at dietary levels of 1,2 and 4％ for 30 days.There were no adverse effects on general condition,growth,food intake,feed conversion efficiency,haematology parameters,clinical chemistry values and organ weights.High-dose males exhibited a higher haemoglobin concentration and a lower alanine aminotransferase levels,and high-dose females showed a lower albumin and globulin levels.These slight changes were considered of no toxicological significance.Necropsy and histopathology findings revealed no treatment-related changes in any of the organs.Thus,the results allowed us to conclude that the liposoluble tea polyphenols properly utilized in the oral administration could be devoid of any toxic risk.     

Oxidative Stability of Green Tea Extract-Enriched Rice Bran Oil During Storage

Adding green tea extract to rice bran oil was expected to improve its oxidative stability,so this study was conducted to investigate oxidative stability of green tea extract-enriched rice bran oil （RBOG） during storage at 60℃ for 15 days compared to rice bran oil （RBO）,olive （OL）,canola （CN）,and grape-seed oil （GS）.Acid values did not increase during storage,and the highest value was found for OL.The peroxide values of RBOG,RBO,CN,OL,and GS increased for up to 15 days.The highest average rate constant for the change in peroxide value was found for RBO （0.282）.TBARS increased continually during storage of RBOG,RBO,CN,and OL;however,the value increased for up to 9 days and then decreased for GS.The highest average rate constant of change in TBARS was found for CN.Overall,the results suggest that green tea extract improves oxidative stability of rice bran oil.     

Functional Components of Tea （Camellia Sinensis） Germplasms Collected in Korea

This study was carried out to obtain useful information and to search quality related components for breeding of tea by analysis of Korean local tea leaves at Sulloc-Cha R＆D center in Jeju Island,Korea.It was also conducted to measure the major agronomic characteristics of 300 local germplasms.These results allowed us to select some superior lines as genetic resources for green-tea breeding and research genotypes.     

Studies on Umami Taste of Tea

Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutarnic acid and aspartic acid.Trace of umami taste components adenosine monophosphate （AMP） and guanosine monophosphate （GMP） were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT （dose over threshold） is an important indicator evaluating its contribution to umami taste.     

Fluoride in Tea and Its Risk Assessment

Tea plant absorbs from soil a large amount of fluorine （F） which is accumulated in leaf,resulting in elevated F concentration in tea.It is a controversial topic whether the fluoride in tea is associated with fluorosis.The research advances in F variation of various kinds of tea,factors influencing F level in tea and the associated health risk assessment were reviewed in the present paper.The F level in tea increases with the maturity of the tea leaf.Brick tea had a high F content because it was prepared using mature shoots and old tea leaves as raw material.Some low grade UK supermarket economy teas contained elevated F comparable to the Chinese brick tea.Tea F level is also affected by tea cultivar,soil condition,tea processing method and tea infusion preparation method.     

Optimization of Withering and Fermentation Parameters during the Manufacture of Congou Black Tea of Sichuan

A central composite design （CCD）,with three variables and three levels,was used to optimize withering and fermentation processing during manufacture of Congou black tea of Sichuan.The three independent variables were withering time,fermentation time and fermentation temperature.Each factor was set by three levels.The responses were predicted by analysis of the regression equation.In the study,the models of regression equation were significant by the analysis of variance （ANOVA）.The second-order response surface figures were showed that interaction term is correlated with the response.Optimal process parameters for the maximum of TF and TR formation were obtained at withering time of 12 hours,fermentation time of 2 hours,and fermentation temperature of 30C.The predictions of TF and TR formation were 0.52％ and 3.98％.The results obtained in this study showed that the CCD and Response Surface Methodology （RSM） could be an effective tool to optimize the process parameters of Congou black tea manufacture.     

Volatile Flavor Components and the Body Weights of Rats in the Green Tea Added Miner Ingredients

In order to change for the good flavor in green tea of middle or low grade,roast naked barley （miner ingredient） was added to it.To make tea having functional property,mixed roast naked barley-green tea with one medicinal herb （MH,miner ingredient）.This study was performed to investigate the effect of drinking extracts of naked barley-MH-green tea （A group） and adlay-Angelica gigas Nakai-green tea （B group） on the body weights of rats,and volatile flavor components of best effective extract on weight reduction.Forty-eight male Sprague-Dawley rats divided into six groups were fed five different green tea extracts for 8 weeks.The result obtained in the experiment indicated that the change of body weights of rats was affected by A group,B group and others.A group showed highest reduction rate of body weights （36.40％）.Reduction rate of body weights on the B group （10.10％） was much lower than A group （36.40％）.Aroma compounds were extracted by the SDE method.The concentrated aroma extracts were analyzed and identified by GC and GC-MS.The main aroma components of the green tea blended with naked barley and MH were 12 pyrazines having roasty note,methyl butanals having sweet note,hexanal having briskness greenish note,and nerolidol and3-ionone having floral note.