Changes in chemical composition and physiological activity of Jeju-Tatary buckwheat tea according to leaching temperature

Abstract

In this study, Jeju Tatary buckwheat tea's chemical composition and physiological activities were compared according to the leaching temperature (60, 80, 100 o C). As the leaching temperature is increased, the degree of browning is induced. However, there was no significant change in pH. The total polyphenol content was higher at 80 °C than at 60 o C leaching temperature, but significantly decreased at 100 o C leaching temperature (60 o C: 17.06 mg GA/g, 80 o C: 20.09 mg GA/g, 100