2024Journal article
The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, Jong Cheol Kim, Jihun Shin, Gwang Hui Jeong, Kyung-Hwan Cho, Yong-Hwi Son, Juwan Park, Jueun Cheon, Doobo Shim
This study was conducted to determine the effect of magnesium treatment before shade cultivation during the 2nd and 3rd seasons to improve the productivity and quality of powdered green tea (matcha). On the 21st day of shading, the photosynthetic capacity was investigated using a portable chlorophyll fluorometer, and leaf chromaticity was analyzed using a colorimeter. After collecting the samples and freeze-drying them, phenolic compounds, antioxidant activity, catechin, caffeine, and free amino acids were analyzed. When grown under shade, the photosynthetic ability improved. Magnesium treatment further improved photosynthetic ability, which in turn increased the green color (G-value). Magnesium treatment decreased phenolic compounds, antioxidant activity, and secondary metabolites such as catechin and caffeine, but increased free amino acid content 2.7-fold compared to the non-shaded leaves and 1.4-fold compared to shaded leaves. Therefore, it is believed that magnesium treatment may contribute to improving the quality of matcha grown using shade cultivation.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Agronomy / cultivation
Growing, shading and harvesting tea for matcha.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, Jong Cheol Kim, Jihun Shin, Gwang Hui Jeong, … Doobo Shim. (2024). Physiological Activity and Component Changes with Magnesium Treatment before Tea Shade Cultivation. https://doi.org/10.29225/jkts.2024.30.4.99
DOI: 10.29225/jkts.2024.30.4.99
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