1 0 0 0 OA 夏季並びに秋季茶葉を用いた低温長時間発酵紅茶が持つ新香味の可能性
- 著者
- 松山 洸一
- 出版者
- 一般社団法人 日本家政学会
- 雑誌
- 日本家政学会誌 (ISSN:09135227)
- 巻号頁・発行日
- vol.67, no.2, pp.90-98, 2016 (Released:2016-02-20)
- 参考文献数
- 15
Drinking an infusion of green tea leaves brewed in a teapot (brewed green tea) is part of everyday Japanese culture and is connected with pleasure and hospitality. In recent years, however, the consumption of green tea has been decreasing, something which is especially noticeable in the younger generation. The purpose of this study is to consider the frequency and reasons for drinking brewed green tea taking into account the differences between generations and how they value green tea. A questionnaire was distributed in the Kanto region in 2012-2013 and 309 valid responses were obtained by mail. As a result of analysis, it was seen that the younger respondents drank brewed green tea rarely especially at mealtimes. Regarding reasons for drinking, the following five factors were identified: ‘adjustment of mentality’, ‘affinity with green tea’, ‘passive drinking’, ‘its affinity with food’ and ‘regulation of body temperature’. There were no age differences in factors which have emotional and cultural aspects such as ‘adjustment of mentality’ and ‘its affinity with food’. However, younger respondents had little ‘affinity with green tea’ and they do not drink it with regard to its emotional and cultural value. That affected their frequency of drinking. If people became more aware of brewed green tea and drank it regularly, it might lead to more composure in their daily lives.