[분류]다류와 가공법

다류란

식물성 원료를 주원료로 하여 제조·가공한 기호성 식품으로서 침출차, 액상차, 고형차를 말함

 

 

 

가공법

내가 배운 것과 다르게 한국에서는 발효차로 전체를 분류한다.

 

 

 

 

용어의 차이가 있을 수 있으나, 위키백과에서는 아래와 같이 설명한다.

 

Oxidation: For teas that require oxidation, the leaves are left on their own in a climate-controlled room where they turn progressively darker. This is accompanied by agitation in some cases.[8] In this process the chlorophyll in the leaves is enzymatically broken down, and its tannins are released or transformed. The tea producer may choose when the oxidation should be stopped, which depends on the desired qualities in the final tea as well as the weather conditions (heat and humidity). For light oolong teas this may be anywhere from 5–40% oxidation, in darker oolong teas 60–70%, and in black teas 100% oxidation. Oxidation is highly important in the formation of many taste and aroma compounds, which give tea its liquor colour, strength, and briskness.[14] Depending on the type of tea desired, under or over-oxidation can result in grassy flavours, or overly thick winey flavours.[17] This process is sometimes referred to erroneously as fermentation in the tea industry.

 

en.wikipedia.org/wiki/Tea_processing#Black

Tea processing - Wikipedia

 

보이차가 만들어지는 과정

Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).

 

 

두 글을 보면 결국 Oxidation이 들어간다. 보이차는 combined Fermentation with Oxidation이다.

뭐라고 설명해야할지 원...

결국 한국에서 설명하는 용어적 설명이 조금은 틀렸다고 생각은 한다. 영어가 먼저냐 한글이 먼저냐는 솔직히 잘 모르겠다.