인삼엽(人蔘葉)을 이용(利用)하여 여섯가지의 다른 제조공정(製造工程)으로 인삼엽차(人蔘葉茶)를 제조(製造)하여 그 품질(品質)을 조사(調査)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 완전추출(完全抽出)에 대한 30분(分) 추출물량(抽出物量)의 비(比)는 $30^{circ}C$ 발효차(醱酵茶)가 가장 컸으며 인공건조차(人工乾燥茶), $25^{circ}C$ 발효차(醱酵茶) 순(順)으로 감소(減少)하였다. 2. 황색 색상, 오렌지 색상 및 적색 색상의 강도(强度)는 배집차(焙集茶) 가장 크게 나타났으며 $30^{circ}C$ 발효차(醱酵茶), $25^{circ}C$발효차(醱酵茶)의 순(順)으로 나타났다. 3. 추출(抽出)된 saponin 함량(含量)은 $30^{circ}C$ 발효차(醱酵茶)가 다른 방법으로 제조한 차(茶)에 비해 가장 많았으며 또한 관능검사 결과 $30^{circ}C$ 발효차(醱酵茶)가 가장 적합한 것으로 평가되었다.
The qualities of ginseng leaf teas prepared by six different processing methods were evaluated to develop the leaf tea. The leaf tea prepared by fermentation at $30^{circ}C$ showed the highest in the ratio of 30 min water extracts to the total extractable matters. This ratio was followed in decreasing order by the heat dried tea and the one fermented at $25^{circ}C$. The yellow, orange and red color intensities of water extracts were the highest in the tea prepared by toasting method followed by teas fermented at $30^{circ}C:and:25^{circ}C$. The amount of saponins extracted with boiling water was the highest in the tea fermented at $30^{circ}C$ among teas investigated. This tea was also most acceptable in sensory evaluation by the flavour profile method.
