KR20050087905A - Method for producting a nutraceutical tea from native camella flower - Google Patents

Abstract

The present invention relates to a manufacturing method of functional camellia tea, screening of shoots suitable for the production of tea leaves of camellia, screening time for proper titration of leaves, examining the feasibility of using the teab by each part of camellia, and various methods of making porcelain using camellia , Steamed tea, fermented tea and non-fermented tea) by the appropriate conditions and sensory tests for the production of various types of tea, the method of producing functional camellia tea for the production of various types of tea with high preference and various physiological and pharmacological activities The purpose is to provide.

The present invention in the process of removing the camellia camellia tea, when the inside temperature of the squid came in 250 ~ 300 ℃ put the camellia leaves in the squeezer for 5 to 10 minutes, and then pulled out to cool and whisked after the cold seasoning (Yugigi) Rub it once every 10 minutes, put the leaves soaked in the seasonings in a soaked thermostat at 120-150 ℃, squeeze for 5-7 minutes, take them out of the simmers, cool them down, and cool them. After emptying the ash, the process is repeated once to three times depending on the condition of the leaves, characterized in that the drying in a dryer temperature controlled to 80 ℃.

According to the present invention, various types of tea can be produced by providing various methods of making camellia using camellia through screening shoots suitable for producing tea leaves of camellia, examining the appropriate time for removing the leaves, and examining the use of the tea leaves of each camellia. Therefore, it has the effect of being able to manufacture various types of camellia tea having high preference and various physiological and pharmacological activities.

Description

Method for producting a nutraceutical tea from native camella flower

The present invention relates to a method for producing a functional camellia tea, and in more detail by using the leaves of native native Camellia japonica, the production of a functional camellia tea prepared by steamed tea, sesame tea, semi-fermented tea and fully fermented tea. It is about a method.

As is well known, camellia, a major native plant in Chonnam, has been used as a horticultural resource such as ornamental tree until now, and the seeds containing high quality fat are traditionally used as cooking oil and cosmetic oil resources. The stem has been used as a raw material for high quality charcoal.

Flowers used as hydrangeas are labeled as “Sanhwa” in Chinese herbal medicines such as medicinal herb. It has been reported to have pharmacological activities such as inhibiting tartar formation, inhibiting alcohol absorption, whitening, and anti-inflammatory action, but it has not been used as an edible and medicinal resource.

On the other hand, the research on the analysis and utilization of Camellia genus, which has been conducted in Korea, confirmed the safety through the acute test of Camellia oil and Fructus. Hyperoside isolated from seeds showed inhibitory effect on HIV-1 protease associated with AIDS induction. Seed and skin extracts also showed anti-inflammatory and anti-inflammatory activity, and methanol extract of stems inhibited lipid and oxidation. Flowers also have proline and glutamic acid as the main amino acids and other trace free amino acids.

Traditionally, camellia oil is used as head oil and cooking oil in Korea, and most of the research areas are basic research fields for developing various processed foods using camellia oil. Among them, the development of refining process for the production of edible camellia oil, mayonnaise development, utilization of salad dressing and preparation of high-fiber fiber bread using dietary fiber contained in camellia oil cake. It has been studied for its usefulness as a margarine oil, wax and additive. In addition, hair cosmetics such as shampoo and rinse, and skin cosmetics such as lotions and hand creams are being developed.

The present invention has been made in view of the above-described prior art, and screening of shoots suitable for the production of tea leaves of camellia, screening of the appropriate time for removing leaves, examining the feasibility of using the leaves of camellia, and various methods of using the camellia Providing (green tea, steamed tea, fermented tea and non-fermented tea) with functional conditions and sensory tests for the production of various types of tea, the functional camellia tea for making various types of tea with high preference and various physiological and pharmacological activities The purpose is to provide a manufacturing method.

In order to achieve the above object, according to a preferred embodiment of the present invention, in the removing process of teal camellia tea, put the camellia leaves in the teapot when the internal temperature of the teapot is 250 ~ 300 ℃, and after 5-10 minutes and then out Take it out, whisk it, cool it, put it in the seasoning, and rub it once every 10 minutes.Put the leaves that have been rubbed in the seasoning time in the boiling water temperature-controlled at 120-150 ℃, squeeze for 5-7 minutes, and then cool them by pulling them out from the damping machine. After putting in a heart, and rubbing twice for 10 minutes, and repeating the process once to three times according to the state of the leaves provides a method for producing a functional camellia tea, characterized in that the drying in a drier temperature adjusted to 80 ℃.

Preferably, the leaves of camellia edulis provides a method for producing a functional camellia tea, characterized in that the upper second to third leaves at the time of bract development.

Preferably, the leaves of the camellia shoot provides a method for producing a functional camellia tea, characterized in that to take the first to third leaves in consideration of the appearance and internal quality.

In the present invention, in the process of removing steamed camellia tea, after passing the camellia leaves to the steamer for 40 to 90 seconds, and put it in a jujube and rub it once for 10 minutes. Put it in the squeezer, simmer for 5 to 7 minutes, take it out, cool it while shaking it, put it in the seasoning, rub it twice for 10 minutes, and repeat the simmering and simmering 1 to 3 times depending on the condition of the leaves in the dryer adjusted to 80 ℃. It provides a method for producing a functional camellia tea, characterized in that it is dried.

On the other hand, in the present invention semi-fermented camellia tea removal process, after 20-30 minutes at 27 ± 3 ℃ natural daylight temperature conditions, the room temperature is moved to 25 ± 3 ℃? Take 10 minutes at the temperature of 250 ° C to 300 ° C, take out the leaves from the ambitioner, put them in a jujube, rub them for 7 ± 3 minutes, cool down while loosening the aggregates of the grated leaves, and adjust to 120 ± 20 ° C. Put it in a steamer for 10 minutes, take it out, and leave it for 3 hours in the room, repeat the flocculation, loosening, and soaking three times according to the condition, and then adjust the temperature to 80 ° C in the dryer to dry it. It provides a manufacturing method.

In addition, the present invention, in the process of fully fermented camellia tea tea, the forged Camellia leaves in the shade for 15 ± 3 hours in the shade forged after 30 ± 10 minutes and fermentation process (25 ± 5 ℃, water 80 ~ 90% and 3 ~ After 5 hours) provides a method for producing a functional camellia tea, characterized in that dried for 60 minutes at 80 ℃.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail with reference to drawings.

Functional camellia tea according to an embodiment of the present invention screening shoots suitable for the production of tea leaves of camellia and screening of the appropriate time to remove the leaves, examining the possibility of using the tea removal of each part of the camellia, various methods of using the camellia Steamed tea, fermented tea, and non-fermented tea), suitable for the production of various types of tea and sensory tests, it is possible to produce a variety of tea with high preference and various physiological and pharmacological activities.

Analysis of the main components of camellia tea, identification of physiological and pharmacological activities, and suitable conditions for tea production were established.

Camellia tea of the present invention has a relatively low moisture content of less than 6% to meet the basic conditions for making tea. Tea leaves are closely related to their quality because they tend to deteriorate when tea leaves absorb moisture.

Among the components of camellia tea, the contents of caffeine representing bitter taste, the content of various catechins with various functionalities, the content of tannin that greatly influences the search, aroma and taste, the content of theanine to determine sweetness and quality, the content of vitamin C, The contents of free amino acids and nucleic acid materials have been found through the present invention.

In addition, antibacterial and antifungal tests, toxic effects on cancer cells, the possibility of chemotherapy sensitizers, thrombolytic tests, antioxidant tests, liver damage inhibitors, blood cancer cells Proliferation inhibitory effect on phosphorus HL-60 and long-term toxicity test due to repeated administration was confirmed in the present invention.

On the other hand, as a suitable condition for the production of camellia tea, the first 1-3 leaves of the camellia plant were suitable for tea production in the shoots. There was no significant difference between the quality and the components of Jedang tea and steamed tea after leaf removal between Jedang crime prevention and operation, and the appearance and internal quality were found to be the best in 1 ~ 3 leaves.

In particular, the sensory tests of tea, steamed tea, semi-fermented tea, and full-fermented tea among Camellia tea were performed by the appearance test of the state of the product and the internal test of the tea itself. As a method of appearance, the external inspection was made as a product when the color of the tea product was close to green and the product was uniform, and the deduction factor was when the product was uneven when the product was not a color other than green or its own color. .

For the internal quality test, ground water was boiled, and 5 g of tea sample was added to 200 ml of water at 70 ° C., and leached for 3 minutes. If the smell of the product is off-flavor, grassy smell, taste is not fresh and disgusting, and the search is not clear and muddy, it was deducted.

In total, 100% of the visual inspection and the internal examination were scored, and 20% of the external appearance and 80% of the internal characteristics of the car were examined.

Based on the various methods, the finished camellia tea can be invented in the form of tea, steamed tea, semi-fermented tea, and fully fermented tea, and then the sensory test can examine the state of the product to invent the camellia tea.

Hereinafter, the present invention will be described in detail through Examples, Test Examples, and Reference Examples described below, but the present invention is not limited to the above-described embodiments, and the technical idea is the same, and the present invention is included in the scope of the present invention. Tell them in advance.

First, the material of the camellia tea for manufacturing the functional camellia tea according to the embodiment of the present invention is described.

The samples used for the analysis of the main components of camellia tea were from Cheongwansan, Changheung-gun, Jeonnam, Korea, where the native Camellia japonica (Camela japonica L.) is preserved locally. The leaves were harvested from June to August, and the leaves were steamed and tea leaves were removed in the form of tea and fermented tea.

Camellia leaves are developed in bracts, and the upper two to three leaves are collected from the first to fifth leaves.

Example 1 Teaching process of teal camellia tea

으로 For the tea removal process, when the inside temperature of the squeezer is 250∼300 ℃, put the camellia leaf in the squeezer, simmer for 5-10 minutes, take it out, cool it while shaking it, put it in the seasoning, and rub it once for 10 minutes. The leaves rubbed in the seasoning season are put in a damper adjusted to 120-150 ° C. and steamed for 5-7 minutes. After repeating 1 to 3 times according to the condition of the leaves dried at 80 ℃ adjusted to make a product.

Example 2 Steamed tea camellia tea

As a steamed tea jeddah process, the camellia leaves are passed through the steamer for 40 to 90 seconds and then put in the seasoning. Put the leaves rubbed in the seasoning in a soaking machine adjusted to 120 ~ 150 ℃, squeeze for 5-7 minutes, take out, cool down while shaking, put in the seasoning and rub twice for 10 minutes. Depending on the condition of the leaf and steamed repetition 1-3 times to make a product by drying in a dryer adjusted to 80 ℃.

Example 3 Semi-fermented Camellia Tea Removal Process

As a semi-fermentation tea removal process, camellia leaves are transferred to a room temperature of 25 ± 3 ℃ after 20-30 minutes at 27 ± 3 ℃ in natural daylight temperature condition, and then forged for 3-4 hours, and the temperature of the aspirator is 250 ~ It is made to stand at 300 degreeC for 10 minutes. Remove the leaves from the rice cake and place in the seasoning and rub for 7 ± 3 minutes. Cool by loosening clusters of grated leaves. Put it in a thermostat adjusted to 120 ± 20 ℃, steam it for 10 minutes, take it out, leave it in the room for 3 hours (forgery), repeat it three times, depending on the condition, and dry it by adjusting the temperature inside the dryer to 80 ℃. And the product was prepared.

Example 4 Completely Fermented Camellia Tea Removal Process

As a process of complete fermentation tea, Camellia leaves are left forged for 15 ± 3 hours in the shade and then forged for 30 ± 10 minutes. After fermentation process (25 ± 5 ℃, 80 to 90% moisture and 3 to 5 hours), 80 The product was prepared by drying at 60 캜 for 60 minutes.

Test Example 1 Analysis of Main Components of Camellia Tea (1)

As a general analysis, moisture was analyzed at 105 ℃ atmospheric pressure drying, crude protein was Seminmicro-Kjeldahl, crude fat was Soxhelt extraction method, and crude ash was 550 ℃ direct method, according to A.O.A.C standard method.

Table 1 Cheminical compositions of the extracts of camella teas

Tea type Moisture (%) Crude Protein (%)  Crude lipid (%) Crude ash (%) Leafy green tea 5.77 ± 0.14 14.51 ± 0.20 2.86 ± 0.01 3.98 ± 0.34 Leafy tea fork 5.15 ± 0.26 13.98 ± 0.08 3.21 ± 0.10 3.92 ± 0.05 New Leaf Tea 4.33 ± 0.19 16.19 ± 0.73 1.17 ± 0.21 3.94 ± 0.06 New Leaf Fermented Tea 5.47 ± 0.12 13.41 ± 0.28 1.20 ± 0.47 4.56 ± 0.11

The results are as shown in [Table 1], and the water of tea removed in the present invention is 6.0% or less, so that the moisture content is relatively low, thereby satisfying the basic conditions for tea production.

On the other hand, in order to improve the taste of tea, astringent taste, tannin of the bitter component and amino acid of the umami should be in harmony. Crude protein content was high in most teas, especially in tea leaves made from young leaves. Crude fat was the highest in green leaf tea and green leaf fermentation tea. Thus, the amount and composition of the chemical components vary depending on the type of added, it is possible to produce a camellia tea having a variety of aroma, taste and search.

Test Example 2 Analysis of Main Components of Camellia Tea (2)

A sample concentrated under reduced pressure was used for caffeine analysis, and the resultant was concentrated under reduced pressure for catechin analysis, dried, and then powdered.

Table 2 Composition of crude caffeine and crud catechine content in the extracts of camella teas

Tea type Crude caffeine (%)  Crude catechine (%) Leafy green tea 5.18 ± 0.34 18.8 ± 2.01 Leafy tea fork 0.38 ± 0.05 24.8 ± 2.48 New Leaf Tea 2.72 ± 0.22 16.2 ± 1.16 New Leaf Fermented Tea 4.56 ± 0.110 28.6 ± 2.53

The results are shown in [Table 2], and the most important components of camellia tea were caffeine representing bitterness and catechins representing astringent taste.

In general, sesame tea has more caffeine content than steamed tea, and tea with a small amount of sunshine has a lot of content. It contained.

Catechin was contained in various amounts of tea Camellia tea, and 28.6% by weight of young leaf fermented tea.

On the other hand, tannin, the decisive factor of taste, color and aroma of tea, was the highest at 9.57% by weight in young leaf tea and the lowest at 4.61% by weight in green leaf tea. Theanine is determined by sweetness and quality with 40 to 60% of amino acids. Theanine contains 527.9mg / 100g of the maximum amount of fermented tea, and about five times the leafy tea. In the content of vitamin C, vitamin C contains the highest amount of 172.2mg / 100g in leafy green tea.

Table 3 Composition of tannin, theanin and vitamin C content in the extracts of camella teas

Tea type Tannin (%) Theanin (%) Vitamin C (%) Leafy green tea 9.13 ± 0.33 165.8 172.2 ± 0.97 Leafy tea fork 4.61 ± 0.08 115.1 156.4 ± 2.33 New Leaf Tea 9.57 ± 0.29 514.5 112.2 ± 4.70 New Leaf Fermented Tea 9.31 ± 0.05 527.9 43.6 ± 1.70

The free amino acid contained glutamic acid and aspartic acid in leafy green tea and leafy green tea, and asparagine in green leafy green tea and new leaf fermented tea.

6 kinds of nucleic acid materials were contained in new leaf fermented tea and new leaf fermented tea. Among them, GF (7.86μmol / g), Hypoxanthine (8.57μmol / g), and AMP (12.67μmol / g) were found in the new leaf teapot.

Glucose, Fructose, Sucrose and Maltose were detected in all of the above types of camellia teas.

[Test Example 3] Antimicrobial Activity of Camellia Tea Extract

Effects of the Extracted Extracts from the Camellia Camellia japonica on the Growth Inhibition of Two Bacteria (Bacillous subtilis and Proteus vulgaris) and Antimicrobial Activity against Two Fungi (Candiba albicans and Trichosporon beijgelii) One result is as shown in [Table 4].

Table 4 Antimicrobial activity of camella extracts

Bacterial strain (CFU) * Fungal strain (%) Proteus vulgaris Bacillous subtilis Candiba albicans Trichosporon beijgelii Control 3352 2312 100 100 Vehicle 2464 2776 105 95 CA1 856 0 125 100 CA2 1280 688 115 95 CA3 2320 220 100 105 CA4 1720 792 100 90 CA5 1440 1264 90 90 CA6 2080 1176 80 90 CA7 2800 3120 95 95 CA8 736 0 95 100 CA9 784 112 80 80 CA10 52 0 2 15 CA11 512 2080 60 15 CA12 1736 1656 60 90 CA13 1904 960 50 85  CA14 280 0  One 2

    CFU: Colony formation units

As shown in [Table 4], in the growth inhibitory test of bacteria, the baby camellia leucine (CA10), the baby baekryeop leaf tea (CA14), and the camellia berry tea (CA11) showed inhibitory activity against P.vulgaris. High activity was observed in CA10, the young leaves of camellia (CA1), camellia (CA1), bark (CA8), S. aureus (CA3) and young leaves (CA9). CA14) strongly inhibited the proliferation of B.subtilis.

Gram-positive bacterium B.subtilis showed higher activity than Gram-negative bacterium P. vulgaris. .

In the antifungal activity test, CA10 and CA14, the young and new leaf larvae of C. aeruginosa, showed high activity in C. albicans and CA10, CA11 and CA14 in T. beijgelii. It showed very strong growth inhibitory activity against.

As a result of the experiment, camellia extract had a stronger inhibitory effect on fungi than bacteria, and antimicrobial activity was excellent in both bacteria and fungi in CA10 and CA14.

Test Example 4 Cytotoxic Effects of Camellia Tea Extract

As a result of testing the toxic effects of camellia extract on cancer cells, the green leaf and bark extract of camellia killed 50% of cancer cells at concentrations of 200 and 230 µg / ml, respectively, to inhibit the growth of leukemia (AML) cell lines.

In the case of green leaves, it was effective even at low temperatures, but barely the effect of tea and steamed tea was insufficient.

[Test Example 5] chemotherapy sensitizing effect of Camellia tea extract

Using the leukemia (AML) cell line, we investigated whether the camellia extract could be a chemotherapy sensitizer (Chemosenster).

Test Example 6 Thrombolytic Effect of Camellia Tea Extract

As a result of the thrombolytic test, the proteolytic activity of new leaf tea and new leaf fermented tea was very strong, but there was no significant activity in thrombolytic activity.

Test Example 7 Antioxidative Effect of Camellia Tea Extract

As a result of examining the antioxidant activity test, 20% of antioxidant activity was observed in AML cells in distilled water extracts of tea and steamed tea at the final concentration of 200㎍ / ㎖.

Test Example 8 Inhibitory Effect of Camellia Tea Extract on Liver Damage

Aspartate aminotransferase (AST) and ALT levels were measured after administration of camellia methanol extract to liver-induced mice, and ALT levels in both female and male rats It has been demonstrated that liver damage is suppressed by decreasing.

Test Example 9 Effect of Camellia Tea Extract on Blood Proliferation

Anti-proliferation of HL-60, a human blood cancer cell, was observed. Methanol extract of Camellia sinensis inhibited the growth of HL-60 at 250 µg / ml. Over time, PARP cleavage increased.

Test Example 10 Safety Test of Camellia Tea Extract

As a result of dividing the presence or absence of biotoxicity from ingestion of camellia fermented tea into short-term toxicity by single dose and long-term toxicity test due to repeated administration, 100 and 400 mg of extracts were applied to experimental animals (ICR, 25 ± 2 g), respectively. There was no short-term toxicity due to the low and high concentrations of extracts administered once orally at / kg (test animal weight). For a long-term toxicity test, camellia tea was dissolved in drinking water for 3 months, and the animals were freely ingested. This test also showed no toxicity.

Therefore, through the various examples shown above, the extract of Camellia shows a physiological and pharmacological activity, but it is possible to prepare a camellia tea that is not toxic.

[Reference Example] Establishment of suitable conditions for manufacturing camellia tea

As for the growth status of camellia leaves before Jeddah, the number of leaves was 5.2 sheets, the shoot length was 14.9cm, and the node length was 1.9cm. If it is larger than this, the stem supporting the camellia leaves is thick, and the leaves are large, wide, and thick.

[Table 5] Growth status before the camellia

ground game New shoot Leaf Leaf width Measure length Cormorant Status 5.17 ± 2 14.85 ± 4.4 4.78 ± 9.9 2.41 ± 0.6 1.9 ± 1.0 0.76 ± 4.1 2.39 ± 1.2

Jeddah tea, which has a long stem and thick leaves, took a lot of time to stop during the cutting process. In addition, the camellia leaves are hard and smooth, they do not rub well, and they do not dry well, resulting in poor product uniformity. After removing the quality, as shown in [Table 6], it takes a lot of time to take off during the manufacturing period, and the leaves may not be dried well, so the uniformity of the product may drop. The appearance is not good quality because the degree of curling of the leaves is not uniform, the color of the product is a lot of brown color, the flavor, search, taste may be slightly reduced. The quality of tea for each leaf part was good in 2-3 leaves in appearance and internal quality, and the search in one leaf was good. Therefore, it is good to remove 2 to 3 leaves when removing the tea fork.

[Table 6] Quality evaluation of tea fork by leaf part

Exterior form Internal division Total (100) Color (10) Uniformity (10) Subtotal (20) Incense (20) Search (20) Taste (40) Subtotal (80) First leaf Second leaf Third leaf Fourth leaf Fiveth leaf Sixth leaf 686765616060 666555 665544 1212111099 131313121212 141313121212 292928272727 565554515151

In case of removing steamed tea with camellia, camellia has a slightly longer stem, thicker, thicker leaves, and smoother. Steaming is better than steaming, but steaming with steam contains a lot of water and takes a lot of time. With that in mind, a lot of water came out and was cumbersome to work with. The cells become inactivated in a short time again, but excessive content of water becomes a problem. The appearance of the steamed tea was not good in appearance, but the color of the product was closer to green than tea. Appearance and good results [Table 7] were found in the internal search and taste. In addition, the total nitrogen in the content of steamed tea was 4.24%, total uriamino acid content 1.01%, catechin 17.7%, caffeine 2.6%, vitamin C 75.7 mg / ㎖ (see Table 8).

In the case of semi-fermented tea, the leaves curled well, and the appearance of the product obtained a good result [Table 7]. The appearance of quality was brown and the taste was good. The contents of caffeine and vitamin C were 2.84% and 75.23 mg / ml, which were higher than the fermented tea, but total nitrogen and catechin were 4.13% and 15.33%, respectively (see Table 8).

In the case of fully fermented tea, the fragrance and color of the tea were better than the semi-fermented tea by wilting (fermenting) the camellia leaves (see Table 7). Total nitrogen content was 4.21%, higher than semi-fermented tea. Total free amino acid and vitamin C contents were 0.24% and 52.4 mg / ml, respectively, lower than semi-fermented tea, while caffeine was 2.88%. 8).

[Table 7] Material Evaluation of Camellia Tea

Exterior form Internal division Total (100) Color (10) Uniformity (10) Subtotal (20) Incense (20) Search (20) Taste (40) Subtotal (80) Fermented Tea 70747274 7867 8666 15141213 14141314 13141213 28323534 42606061

         [Table 8] Ingredients of Camellia Tea

division Total Nitrogen (%) Total free amino acid (%) Caffeine (%) Caffeine(%) Vitamin C (mg / ml) 덖 Tea Tea Steamed Tea Semi-fermented Tea 4.164.244.134.21 0.671.010.410.24 16.6217.6915.3317.22 2.722.572.842.88 63.9375.7475.2352.42

[Table 9] Total Components of Camellia Versicolor

division Total Nitrogen (%) Total free amino acid (%) Caffeine (%) Caffeine(%) Vitamin C (mg / ml) Branch leaf 1 leaf 2 leaf 3 leaf 4 leaf 5 leaf 6 leaf stem 4.884.214.134.104.114.094.064.11 2.120.520.590.690.730.820.862.27 13.8017.8017.6317.2816.4816.2614.9611.41 3.002.612.522.442.432.352.292.59 35.5233.2758.9169.6351.9764.9843.3194.33

On the other hand, the manufacturing method of the functional camellia tea according to the embodiment of the present invention is not limited only to the above-described embodiment, various modifications are possible within the scope not departing from the technical gist.

As described above, the manufacturing method of the functional camellia tea according to the present invention various screening by using the camellia through screening shoots suitable for the production of tea leaves of Camellia, life time of the appropriate removal of leaves, and examining the use of Jeddah for each part of the camellia Providing a method (덖덖, steamed tea, fermented tea and non-fermented tea) has the effect that it is possible to manufacture various types of camellia tea with high preference and various physiological and pharmacological activities.

Claims (6)

In the process of removing teal camellia tea, Put the camellia leaves in the aspirator for 5 to 10 minutes, and then take it out, cool it while shaking it, put it in a seasoning season, and rub it once every 10 minutes. Put in a thermostat temperature controlled to 150 ℃, steam for 5 to 7 minutes, withdraw from the steamer, whisk, cool down, put in a seasoning, rub for 2 minutes for 10 minutes, depending on the condition of the leaves 1 to 1 Method of producing a functional camellia tea, characterized in that drying in a dryer adjusted to 80 ℃ after three iterations. The method of producing a functional camellia tea according to claim 1, wherein the leaves of the camellia shoot are the upper second to third leaves at the time of bract development. The method of claim 1, wherein the leaves of camellia shoots are manufactured by collecting the first to third leaves in consideration of appearance and internal quality. In the jeddah process of steamed camellia tea, Pass the camellia leaves through the steamer for 40 to 90 seconds, put them in a jujube, and rub them once for 10 minutes. Then, put the leaves soaked in the jujugi in a damper adjusted to a temperature of 120 ~ 150 ℃. After the hairs are cooled and whisked, put in a seasoning and rub twice for 10 minutes, and the method of producing functional camellia tea, characterized in that the drying and drying at 80 ° C. . In the process of semi-fermented camellia tea, After 20-30 minutes at 27 ± 3 ℃ under natural daylight temperature conditions, the camellia leaves were transferred to 25 ± 3 ℃ at room temperature, and then forged for 3-4 hours. , Remove the leaves from the damper, put them in the seasoning, empty them for 7 ± 3 minutes, cool down while loosening the aggregates of the grated leaves, put them in the damper adjusted to 120 ± 20 ℃, squeeze for 10 minutes, and withdraw them for 3 hours indoors. A method for producing a functional camellia green tea, characterized in that it is left to stand, and the clumping, loosening, and wetting is repeated three times depending on the condition of the leaves, followed by adjusting the temperature to 80 ° C. in the dryer. In the process of fully fermenting camellia tea, After camellia leaves were left for 15 ± 3 hours in the shade, forged, and then kept for 30 ± 10 minutes. After the fermentation process (25 ± 5 ℃, water 80 ~ 90% and 3 ~ 5 hours), dried at 80 ℃ for 60 minutes Method for producing a functional camellia tea, characterized in that.