Pub Date : 2023-03-30DOI: 10.21483/qwoaud.59..202303.29
In this paper, in order to find out the recipes, making procedure and drinking methods of Korean indigenous teas, 『Jeungbo Forest Economy』,『Gosasibijip』,『Imwonsipyukji』,『Gunhakhoedeung』,『Joseon Cuisine Recipe』,『Chosun invincible cooking recipe』,『Simple Joseon cooking recipe』 which are cookbooks of the Joseon Dynasty Period were investigated. As a results, there were found 23 types of tea including yuzu tea which is still drink, and among them, Gugi tea, Chrysanthemum tea, Kiguk tea, Gingertangerine tea, and Cheongcheon Baekseok tea were suggested in this thesis, especially about recipe, making procedure, and drinking method of them. These teas were mixed teas containing tea leaves and plant flower, fruit can be popularized. It is considered that if more research is conducted on making procedure and drinking methods of teas in accordance with modern times, and various methods of using tea are presented, it will help expand the base of the Korean tea population.
{"title":"Review on the Recipe, Making Procedure and Availability of Mixed Tea in the Joseon Dynasty Period, Korea","authors":"","doi":"10.21483/qwoaud.59..202303.29","DOIUrl":"https://doi.org/10.21483/qwoaud.59..202303.29","url":null,"abstract":"In this paper, in order to find out the recipes, making procedure and drinking methods of Korean indigenous teas, 『Jeungbo Forest Economy』,『Gosasibijip』,『Imwonsipyukji』,『Gunhakhoedeung』,『Joseon Cuisine Recipe』,『Chosun invincible cooking recipe』,『Simple Joseon cooking recipe』 which are cookbooks of the Joseon Dynasty Period were investigated. As a results, there were found 23 types of tea including yuzu tea which is still drink, and among them, Gugi tea, Chrysanthemum tea, Kiguk tea, Gingertangerine tea, and Cheongcheon Baekseok tea were suggested in this thesis, especially about recipe, making procedure, and drinking method of them. These teas were mixed teas containing tea leaves and plant flower, fruit can be popularized. It is considered that if more research is conducted on making procedure and drinking methods of teas in accordance with modern times, and various methods of using tea are presented, it will help expand the base of the Korean tea population.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74330736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.21483/qwoaud.59..202303.51
Ying Chen
Chinese tea culture flourished in the Party and flourished in Song. The tea culture of the Ming and Qing Dynasties was a period of rapid change as the ethnic groups of North and South China clashed. The development patterns of tea culture in the Ming and Qing Dynasties can be largely summarized into four. First, there has been a fundamental change in car policy, such as setting up legal mechanisms for the distribution of cars．Second, the Ming and Qing Dynasties were the golden age of publishing Daseo. Third, as the Dancha and Malcha cultures, which had led the Tangsong era, rapidly declined, and as the Sancha culture developed, various Jeda methods developed. Fourth, tea utensils of various materials have been developed according to the change in the phonetic method.
{"title":"A Study on the Development of Tea Culture in the Ming and Qing Dynasties","authors":"Ying Chen","doi":"10.21483/qwoaud.59..202303.51","DOIUrl":"https://doi.org/10.21483/qwoaud.59..202303.51","url":null,"abstract":"Chinese tea culture flourished in the Party and flourished in Song. The tea culture of the Ming and Qing Dynasties was a period of rapid change as the ethnic groups of North and South China clashed. The development patterns of tea culture in the Ming and Qing Dynasties can be largely summarized into four. First, there has been a fundamental change in car policy, such as setting up legal mechanisms for the distribution of cars．Second, the Ming and Qing Dynasties were the golden age of publishing Daseo. Third, as the Dancha and Malcha cultures, which had led the Tangsong era, rapidly declined, and as the Sancha culture developed, various Jeda methods developed. Fourth, tea utensils of various materials have been developed according to the change in the phonetic method.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72781844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.21483/qwoaud.59..202303.1
The aim of this research was to investigate the inhibitory effects of oxidative stress, tyrosinase, L-DOPA auto-oxidation, and melanogenesis for whitening effect using tea plant root’s crude saponin. The inhibitory effects of oxidative stress, tyrosinase, L-DOPA auto-oxidation, and melanogenesis increased depending on the concentration of tea plant root's crude saponin. when the concentration of tea plant root’s crude saponin was increased from 50 µg/mL. to 500 µg/mL with SNP 0.3 mM, the survival rate of HepG2 cell was increased from 57.58% to 65.78%, which was about 1.36 fold increase compared negative control without saponin. The maximum inhibitory activity of tyrosinase in Clone-M3 cell was obtained, 61.34% when the tea plant root’s saponin concentrations was 300 µg/mL. The maximum activity of L-DOPA auto-oxidation inhibition was 36.24% at 300 µg/mL. It was confirmed that this plays a major role in the reaction of converting L-tyrosine, which is known to slow down the initial rate determination step, into DOPA in melanin production. The melanin inhibitory activity in Clone-M3 cell with α-MSH were increased from 3.71% to 27.84%, when the crude saponin concentrations were increased from 25µg/mL, to 300µg/mL. Tea plant root’s crude saponin means that it is effective in inhibiting melanin production by inhibiting the activity of tyrosinase proteins in Clone-M3 cells.
研究茶树根粗皂苷对氧化应激、酪氨酸酶、左旋多巴自氧化和黑色素生成的抑制作用。茶树根粗皂苷对氧化应激、酪氨酸酶、左旋多巴自氧化和黑素生成的抑制作用随茶树根粗皂苷浓度的增加而增强。当茶树根粗皂苷浓度从50µg/mL增加时，500µg/mL, SNP 0.3 mM, HepG2细胞存活率由57.58%提高到65.78%，比不加皂苷的阴性对照组提高约1.36倍。茶树根皂苷浓度为300µg/mL时，克隆- m3细胞对酪氨酸酶的抑制活性最高，为61.34%。300µg/mL时，L-DOPA自氧化抑制活性最高为36.24%。研究证实，这在将l -酪氨酸转化为多巴的反应中起主要作用，已知l -酪氨酸会减慢黑色素生成的初始速率测定步骤。当粗皂苷浓度从25µg/mL增加到300µg/mL时，α-MSH对克隆- m3细胞的黑色素抑制活性由3.71%提高到27.84%。茶树根的粗皂苷意味着它通过抑制克隆- m3细胞中酪氨酸酶蛋白的活性来有效抑制黑色素的产生。
{"title":"차나무 뿌리에서 분리한 조사포닌의 산화적스트레스 억제 및 미백효과","authors":"","doi":"10.21483/qwoaud.59..202303.1","DOIUrl":"https://doi.org/10.21483/qwoaud.59..202303.1","url":null,"abstract":"The aim of this research was to investigate the inhibitory effects of oxidative stress, tyrosinase, L-DOPA auto-oxidation, and melanogenesis for whitening effect using tea plant root’s crude saponin. The inhibitory effects of oxidative stress, tyrosinase, L-DOPA auto-oxidation, and melanogenesis increased depending on the concentration of tea plant root's crude saponin. when the concentration of tea plant root’s crude saponin was increased from 50 µg/mL. to 500 µg/mL with SNP 0.3 mM, the survival rate of HepG2 cell was increased from 57.58% to 65.78%, which was about 1.36 fold increase compared negative control without saponin. The maximum inhibitory activity of tyrosinase in Clone-M3 cell was obtained, 61.34% when the tea plant root’s saponin concentrations was 300 µg/mL. The maximum activity of L-DOPA auto-oxidation inhibition was 36.24% at 300 µg/mL. It was confirmed that this plays a major role in the reaction of converting L-tyrosine, which is known to slow down the initial rate determination step, into DOPA in melanin production. The melanin inhibitory activity in Clone-M3 cell with α-MSH were increased from 3.71% to 27.84%, when the crude saponin concentrations were increased from 25µg/mL, to 300µg/mL. Tea plant root’s crude saponin means that it is effective in inhibiting melanin production by inhibiting the activity of tyrosinase proteins in Clone-M3 cells.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"134 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77882170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.21483/qwoaud.59..202303.101
Hyegyeong Choe
Regardless of times and spaces, all countries and societies recognize the values and importance of personality. Whenever unimaginable accidents and happenings occurred, we had to retrospect the current situaion of personal education and as our society gave a focus only on ability, the educational value of personality and its responsibility for society have become important. personality education is engaged in making us human, it should be made for life. It was considered that virtues of personality education had something in common with personality values of tea culture, this study speculated on the correlation. In tea life of tea people of the past, personality values had a great influence on cultivation of their personality. Personlaity training through tea enhanced dignity as tea people. Therefore, as this study investigated the personality traits tea people obtained through tea culture, their views on personality could be understood. Based on the results, this study examined a positive correlation between personality traits of tea culture and personality virues of liberal education in colleges.
{"title":"A Study on Virtues of Personal Education In Colleges and Personality Traits of Tea Culture","authors":"Hyegyeong Choe","doi":"10.21483/qwoaud.59..202303.101","DOIUrl":"https://doi.org/10.21483/qwoaud.59..202303.101","url":null,"abstract":"Regardless of times and spaces, all countries and societies recognize the values and importance of personality. Whenever unimaginable accidents and happenings occurred, we had to retrospect the current situaion of personal education and as our society gave a focus only on ability, the educational value of personality and its responsibility for society have become important. personality education is engaged in making us human, it should be made for life. It was considered that virtues of personality education had something in common with personality values of tea culture, this study speculated on the correlation. In tea life of tea people of the past, personality values had a great influence on cultivation of their personality. Personlaity training through tea enhanced dignity as tea people. Therefore, as this study investigated the personality traits tea people obtained through tea culture, their views on personality could be understood. Based on the results, this study examined a positive correlation between personality traits of tea culture and personality virues of liberal education in colleges.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"198 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91551410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-30DOI: 10.21483/qwoaud.59..202303.71
B. Choi
The purpose of this study was to comprehensively examine 『Jeungbosalyepyeonlam』, which recorded the wedding procession of noble families in the 1800s, and 『Bongjeobyolam』, which recorded wedding food, and reconstruct food table setting and related crafts to identify cultural characteristics. The main results are as follows. First, the table setting for elderly guests accompanying the groom or the bride contained consideration to relieve fatigue and aid digestion. Second, the big table for the groom or the bride was sent to the in-laws' house, honoring the cooking skills and happiness of both families and indwelling the wisdom of learning each other's food customs and tastes. Third, the table settings for dinner and late-night snack on the first day of the bride and groom symbolized their harmony. Fourth, the bride's family promoted the groom's health by selecting good ingredients for an early breakfast, lunch or snack, and dinner table setting. Fifth, plum blossom tea placed on the groom's tea table could be the subject of an elegant conversation at the first meeting with the bride's relatives. Each of these table settings was also a cultural outcome in which crafts such as tableware, soban, oiled paper cover, and bojagi were harmonized. In conclusion, the table setting for the wedding procession of noble families in the 1800s has significance that can be used as a prototype of cultural content that connects the wedding ceremony, food, and crafts complexly.
{"title":"A Study on Food and Related Crafts for Wedding Procession of Noble Families in the 1800s: Focused on 『Jeungbosalyepyeonlam』 and 『Bongjeobyolam』","authors":"B. Choi","doi":"10.21483/qwoaud.59..202303.71","DOIUrl":"https://doi.org/10.21483/qwoaud.59..202303.71","url":null,"abstract":"The purpose of this study was to comprehensively examine 『Jeungbosalyepyeonlam』, which recorded the wedding procession of noble families in the 1800s, and 『Bongjeobyolam』, which recorded wedding food, and reconstruct food table setting and related crafts to identify cultural characteristics. The main results are as follows. First, the table setting for elderly guests accompanying the groom or the bride contained consideration to relieve fatigue and aid digestion. Second, the big table for the groom or the bride was sent to the in-laws' house, honoring the cooking skills and happiness of both families and indwelling the wisdom of learning each other's food customs and tastes. Third, the table settings for dinner and late-night snack on the first day of the bride and groom symbolized their harmony. Fourth, the bride's family promoted the groom's health by selecting good ingredients for an early breakfast, lunch or snack, and dinner table setting. Fifth, plum blossom tea placed on the groom's tea table could be the subject of an elegant conversation at the first meeting with the bride's relatives. Each of these table settings was also a cultural outcome in which crafts such as tableware, soban, oiled paper cover, and bojagi were harmonized. In conclusion, the table setting for the wedding procession of noble families in the 1800s has significance that can be used as a prototype of cultural content that connects the wedding ceremony, food, and crafts complexly.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73058437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.21483/qwoaud.58..202212.31
Eun-Joo Kim, Seon-mi Jo
This study analyzed the satisfaction of coffee shop in Yeongwol of Gangwon-do aimed at its residents. Sociodemographic characteristics, actual use and satisfaction of customers were researched and influence variable on satisfaction of customers was identified based on existing research. Total 180 copies of questionnaire were distributed aimed at customers of coffee shop in Yeongwol from September 19th to October 17th. Unreliable response were deleted from 200 copies of questionnaire and then 156 copies were analyzed using statistical program SPSS for Win. 29.0. First, the frequency analysis was conducted to identify sociodemographic characteristics of subjects. Second, exploratory factor analysis was conducted to verify its validity and reliability of used measurement tool, and Cronbach’α value was derived. Third, the average and standard deviation were calculated and correlation analysis was conducted to identify the characteristics of goods, service, atmosphere and customers’ satisfaction. Also, independent t-test and one-way analysis of variance(ANOVA) were conducted and then Scheffe test was conducted. Fourth, the multiple regression analysis was conducted to research the influencing relationship between goods, service, atmosphere and customers’ satisfaction. The result of this study is as follows. As the quality of goods and service in coffee shop, the customers’ satisfaction gets higher. Thus, steady development of menu is necessary to improve the quality of goods, and employee training and internal guidance for the improvement of service should be prepared to provide standardize service.
本研究以江原道盈越市的咖啡店为对象，分析了咖啡店的居民满意度。研究了社会人口学特征、顾客实际使用情况和顾客满意度，并在已有研究的基础上确定了顾客满意度的影响变量。从9月19日到10月17日，共向盈月地区的咖啡店顾客发放了180份问卷。从200份问卷中删除不可靠回答，然后使用SPSS for Win. 29.0统计程序对156份问卷进行分析。首先，进行频率分析以确定受试者的社会人口学特征。其次，进行探索性因子分析，验证所用测量工具的效度和信度，并得出Cronbach′α值。第三，计算平均值和标准差，并进行相关分析，确定商品、服务、氛围和顾客满意度的特征。并进行独立t检验和单因素方差分析(ANOVA)，再进行Scheffe检验。第四，对商品、服务、氛围与顾客满意度之间的影响关系进行多元回归分析。本研究的结果如下:随着咖啡店的商品和服务质量的提高，顾客的满意度也越来越高。因此，为了提高商品的质量，菜单的稳定发展是必要的，同时要做好员工培训和内部指导，以提高服务水平，提供标准化的服务。
{"title":"A Study on Satisfaction of Coffee Shop: focused on Yeongwol","authors":"Eun-Joo Kim, Seon-mi Jo","doi":"10.21483/qwoaud.58..202212.31","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.31","url":null,"abstract":"This study analyzed the satisfaction of coffee shop in Yeongwol of Gangwon-do aimed at its residents. Sociodemographic characteristics, actual use and satisfaction of customers were researched and influence variable on satisfaction of customers was identified based on existing research. Total 180 copies of questionnaire were distributed aimed at customers of coffee shop in Yeongwol from September 19th to October 17th. Unreliable response were deleted from 200 copies of questionnaire and then 156 copies were analyzed using statistical program SPSS for Win. 29.0. First, the frequency analysis was conducted to identify sociodemographic characteristics of subjects. Second, exploratory factor analysis was conducted to verify its validity and reliability of used measurement tool, and Cronbach’α value was derived. Third, the average and standard deviation were calculated and correlation analysis was conducted to identify the characteristics of goods, service, atmosphere and customers’ satisfaction. Also, independent t-test and one-way analysis of variance(ANOVA) were conducted and then Scheffe test was conducted. Fourth, the multiple regression analysis was conducted to research the influencing relationship between goods, service, atmosphere and customers’ satisfaction. The result of this study is as follows. As the quality of goods and service in coffee shop, the customers’ satisfaction gets higher. Thus, steady development of menu is necessary to improve the quality of goods, and employee training and internal guidance for the improvement of service should be prepared to provide standardize service.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84164000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.21483/qwoaud.58..202212.71
Gyeong-suk Min
The purpose of this study was to compare the taste (sensory evaluation) and usability of Dasik, a patterned pressed cake, prepared using special fruits produced in Gwangju and Jeonnam. Dasiks were prepared by establishing the recipe and manufacturing process used by . In the Dasik sensory evaluation in which producers and consumers participate, the highest preference was recorded for Yujadanja (citron), and was followed by sagwajeonggwa (apple), gotgamdanji (dried persimmon), and bijagangjeong (nutmet nut). Dasik appearance was excellent in yujadanja and sagwajeonggwa, and taste was excellent in sagwajeonggwa and gotgamdanji, Yujadanja, chestnutjeonggwa. In the utilization of Dasik, yujadanji was preferred for feasts, bamjeonggwa (chestnut) for birthday parties, daechooran (jujube) for year-end parties, and bijagangjeong for tea drinking. The most preferred Dasiks were yujadanji, gotgamdanji, and sagwajeonggwa excellent in color, odor, and texture, respectively. Increasing Dasik consumption requires active efforts to develop Dasik with superior properties.
{"title":"A Study on Characteristics & Utilization amng Fruit Dasiks","authors":"Gyeong-suk Min","doi":"10.21483/qwoaud.58..202212.71","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.71","url":null,"abstract":"The purpose of this study was to compare the taste (sensory evaluation) and usability of Dasik, a patterned pressed cake, prepared using special fruits produced in Gwangju and Jeonnam. Dasiks were prepared by establishing the recipe and manufacturing process used by . In the Dasik sensory evaluation in which producers and consumers participate, the highest preference was recorded for Yujadanja (citron), and was followed by sagwajeonggwa (apple), gotgamdanji (dried persimmon), and bijagangjeong (nutmet nut). Dasik appearance was excellent in yujadanja and sagwajeonggwa, and taste was excellent in sagwajeonggwa and gotgamdanji, Yujadanja, chestnutjeonggwa. In the utilization of Dasik, yujadanji was preferred for feasts, bamjeonggwa (chestnut) for birthday parties, daechooran (jujube) for year-end parties, and bijagangjeong for tea drinking. The most preferred Dasiks were yujadanji, gotgamdanji, and sagwajeonggwa excellent in color, odor, and texture, respectively. Increasing Dasik consumption requires active efforts to develop Dasik with superior properties.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83692043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.21483/qwoaud.58..202212.1
Sook-kyoung Kim, B. Choi
The objective of this research is to present the base data for development of teawares with Sotdae-patterns by studying the emotion and perception of expert group and consumer group. For this study, teawares with individually drawn five types of Sotdae-pattern were made in October 1-31, 2022. These teawares were photographed and each pattern was included in the survey. A total of 24 experts and 26 consumers were surveyed, who use teawares more than once a week. The survey was conducted in November 1-7, 2022. and the survey data were analyzed by SPSS 29.0. The main results are as follows. First, the five Sotdae-patterns were generally highly evaluated with Korean emotion. In addition, patterns of Bukhansan mountain-Sotdae and Ojuk(black bamboo)-Sotdae showed natural and artistic sensibility, whereas, patterns of Sky-Sotdae, Earth-Sotdae and Community-Sotdae were assessed with inventive and individual emotion. Second, the purchase intention of teawares was high in the order of Ojuk-Sotdae pattern > Bukhansan mountain-Sotdae pattern > Sky-Sotdae pattern > Community-Sotdae pattern > Earth-Sotdae pattern. Third, using the Sotdae-pattern teawares reflected introspection with psychological stability and relaxed mind, and expectation of communication in a comfortable mood with someone while drinking tea.
{"title":"A Study on Emotional Evaluation and Perception of Sotdae-pattern of Teaware","authors":"Sook-kyoung Kim, B. Choi","doi":"10.21483/qwoaud.58..202212.1","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.1","url":null,"abstract":"The objective of this research is to present the base data for development of teawares with Sotdae-patterns by studying the emotion and perception of expert group and consumer group. For this study, teawares with individually drawn five types of Sotdae-pattern were made in October 1-31, 2022. These teawares were photographed and each pattern was included in the survey. A total of 24 experts and 26 consumers were surveyed, who use teawares more than once a week. The survey was conducted in November 1-7, 2022. and the survey data were analyzed by SPSS 29.0. The main results are as follows. First, the five Sotdae-patterns were generally highly evaluated with Korean emotion. In addition, patterns of Bukhansan mountain-Sotdae and Ojuk(black bamboo)-Sotdae showed natural and artistic sensibility, whereas, patterns of Sky-Sotdae, Earth-Sotdae and Community-Sotdae were assessed with inventive and individual emotion. Second, the purchase intention of teawares was high in the order of Ojuk-Sotdae pattern > Bukhansan mountain-Sotdae pattern > Sky-Sotdae pattern > Community-Sotdae pattern > Earth-Sotdae pattern. Third, using the Sotdae-pattern teawares reflected introspection with psychological stability and relaxed mind, and expectation of communication in a comfortable mood with someone while drinking tea.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81767645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was to investigate the inhibitory activity of oxidation and acetylcholinesterase using acetone, hexane, ethyl acetate, hot water and ethanol extracts of mycelia obtained from submerged culture from Pleurotus eryngii (DC. ex Fr.) Quel. var. ferulae Lanzi for function tea development. Among various solvent extracts on the oxidation inhibitory activity, the ethanol extract obtained 66.18% of the maximum inhibitory activity. In the case of acetylcholinesterase inhibitory activity, the hot water extract obtained 13.24% of the maximum inhibitory activity. The maximum inhibitory activity of acetylcholinesterase was obtained 17.36% at 40℃ of extract temperature. The maximum inhibitory activity of oxidation was obtained 63.28% at 60℃. The oxidation inhibitory activity was increased from 50.63 to 60.17% when extract time was increased from 2hr to 4hr at 60℃. On the other hand, in the case of over 6hr of extract time, it was decreased to 55.43% at 12hr of extract time. Thermal and pH of acetylcholinesterase inhibitor were stable at 10-30℃ and pH 5.0 to 9.0. As a result, it is considered that this pretreatment effect is effective in promoting inhibitory activity of acetylcholinesterase and oxidation using P. eryngii (DC. ex Fr.) Quel. var. ferulae Lanzi mycelia.
{"title":"기능성차 개발을 위한 아위느타리 버섯 발효액 추출물의 아세틸콜린에스테라제 저해활성에 관한 연구","authors":"Hee-Kyung Lee, On-you Choi, Hyun-suk Choi, Myung-ja Lee, Kwanghyun Yu","doi":"10.21483/qwoaud.58..202212.135","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.135","url":null,"abstract":"This study was to investigate the inhibitory activity of oxidation and acetylcholinesterase using acetone, hexane, ethyl acetate, hot water and ethanol extracts of mycelia obtained from submerged culture from Pleurotus eryngii (DC. ex Fr.) Quel. var. ferulae Lanzi for function tea development. Among various solvent extracts on the oxidation inhibitory activity, the ethanol extract obtained 66.18% of the maximum inhibitory activity. In the case of acetylcholinesterase inhibitory activity, the hot water extract obtained 13.24% of the maximum inhibitory activity. The maximum inhibitory activity of acetylcholinesterase was obtained 17.36% at 40℃ of extract temperature. The maximum inhibitory activity of oxidation was obtained 63.28% at 60℃. The oxidation inhibitory activity was increased from 50.63 to 60.17% when extract time was increased from 2hr to 4hr at 60℃. On the other hand, in the case of over 6hr of extract time, it was decreased to 55.43% at 12hr of extract time. Thermal and pH of acetylcholinesterase inhibitor were stable at 10-30℃ and pH 5.0 to 9.0. As a result, it is considered that this pretreatment effect is effective in promoting inhibitory activity of acetylcholinesterase and oxidation using P. eryngii (DC. ex Fr.) Quel. var. ferulae Lanzi mycelia.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89326760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.21483/qwoaud.58..202212.95
Byung-hwa Yun
The Hoann Museum of Tea Ware is a culture and art complex of tea culture that has provided appreciation of works related with tea and education programs including traditional etiquette, tea ceremony(茶禮) and practice of tea manufacture since its opening on December 15th of 2007 by remodeling the closed school. The Hoann Museum of Tea Ware is optimally qualified for a open culture and art complex to learn culture and art and traditional etiquette. Especially, it creates an environment for appreciation and research of antiques and discussing a history and culture of tea for students studying a tea master and tea and people interested in pottery. This study researched and analyzed the programs including experience of Deokeum Flower Tea, tea ceremony and tea confectionery from ‘Humanities on the Road’ program in the Hoann Museum of Tea Ware, and suggested the plan to design experience programs of five senses in preparation for the post-COVID 19 era. It specifically diversifies participants and consolidates online education, securing experience and public concern.
{"title":"A Study on Activation Plan of Education Program in Tea Museum: Focused on Hoann Museum of Tea Ware","authors":"Byung-hwa Yun","doi":"10.21483/qwoaud.58..202212.95","DOIUrl":"https://doi.org/10.21483/qwoaud.58..202212.95","url":null,"abstract":"The Hoann Museum of Tea Ware is a culture and art complex of tea culture that has provided appreciation of works related with tea and education programs including traditional etiquette, tea ceremony(茶禮) and practice of tea manufacture since its opening on December 15th of 2007 by remodeling the closed school. The Hoann Museum of Tea Ware is optimally qualified for a open culture and art complex to learn culture and art and traditional etiquette. Especially, it creates an environment for appreciation and research of antiques and discussing a history and culture of tea for students studying a tea master and tea and people interested in pottery. This study researched and analyzed the programs including experience of Deokeum Flower Tea, tea ceremony and tea confectionery from ‘Humanities on the Road’ program in the Hoann Museum of Tea Ware, and suggested the plan to design experience programs of five senses in preparation for the post-COVID 19 era. It specifically diversifies participants and consolidates online education, securing experience and public concern.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88937726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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