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이종분(JongBoon Yi) 한국차문화학회 2022 한국차문화 Vol.13 No.-
The definition of Pu'er tea is the promulgation of the national standard GB/T 22111-2008 Geographically Indicated Product Pu'er Tea in 2008, and the current definition of Pu'er tea is a unique quality made through a specific processing method with the raw material of the Yunnan large-leaved Suicheng Mocha in the Geographical Indication Protection Area. It is a characteristic difference. Depending on the processing method and characteristics, it is divided into raw tea and aged tea. In addition, in evaluating the quality of tea, the sensory evaluation of Korean and Chinese tea is divided into two evaluation factors, appearance and tomorrow, using a 5-factor evaluation method and an 8-factor evaluation method. And in the quality evaluation of Pu'er tea, experts traditionally judge the quality of Pu'er tea through the appearance and inner quality of the tea. As a result of evaluating the quality of Tae tea 7542 with a simple questionnaire and a 5-person evaluation, both the appearance and tomorrow were above average. There are various perceptions of the value of Pu'er tea, which emphasize taste and consumption, and at the same time tend to recognize it as a collection and investment product. Because it is determined by experience, it has errors and limitations.
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소비자 인지에 의한 녹차 품질 평가 요소의 계층적 중요도 설정
박성선(Sung-Sun Park),서형주(Hyung-Joo Suh),정은영(Eun-Young Jung),박종대(Jong-Dae Park),최정(JungChoi),양성범(Sung-BumYang) 한국차학회 2011 한국차학회지 Vol.17 No.2
This study sets the weight of the each factors of green tea evaluation, with consumer's perception, by the Analytic Hierarchy Process (APH). The quality of green tea is assessed by 5 factors of quality evaluation; taste, flavor, tea color, shape of dried leaf and shape of wet leaf, among the green tea quality evaluating methods by specialists. In analysis of tea purchase, weight of the most important factor when the consumers buy green tea is; quality of the tea 0.248, price 0.236, brand 0.224, tea leaf plucking season 0.167 and design 0.124. The weight of 5 factors of tea quality evaluation is ordered like this; taste 0.263, flavor 0.248, tea color 0.222, shape of dried leaf 0.146 and shape of wet leaf 0.121 (CI < 0.1)
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