『東茶頌』과 中國茶論의 受容과 傳承

우재호(Woo Jae-Ho),남민수(Nam Min-Su) 동북아시아문화학회 2009 동북아시아문화학회 국제학술대회 발표자료집 Vol.2009 No.5월

The history of traditional tea culture in Korea is more than 1000 years old. As early as Koryo(高麗), some famous tea lovers (李奎?,李??,?翁??…) published some poems about tea. And then in the Chosun Dynasty(朝鮮), the tea lovers (金??, 徐居正, 丁若?, 金正喜…) also wrote these kind of poems. There are many poems, which are in regard of tea, written by Korean ancient scholars. However, it’s hard to find the original tea theory of Korea. In this case, Zen priest Choui(草衣??: 1786-1866)’s 'Eastern Tea Eulogy(東茶頌)’, a collection of poems, which includes 17 seven?character cut short poems. He also includes some comments on it. The primary coverage in the first half of this poetry anthology is introducing Chinese tea theory books, such as Lu Yu(陸羽)’s《Chajing(茶?)》 and Zhang Yuan(張源)’s 《Chalu(茶錄)》. For instance, '9?difficulties of tea(九難)’ which is a part of 《Chajing(茶?)》 that was written in the Song Dynasty and '4?smells of tea(四香)’ which is quoted from 《Chalu(茶錄)》 that was written in the Ming Dynasty are mentioned in this book. It also introduces some kind of ancient Chinese cozes and well?known tea in the Song Dynasty(雪花, 雲?, 雙井, 日注, 白芽茶…). The latter half of 'Eastern Tea Eulogy’ emphasizes the forte of eastern tea plantation, tea leaf and tea and also points out the spirit of fair which is Zen priest Choui’s core spirit of tea ceremony. Otherwise, it is observed that he carries on the tea science from Confucianism and Buddhism on account of having intercommunication with Jung Yak-Yong(丁若鏞) and Kim Jung-hee(金正喜), two exiled scholars, who have a great ability to rule the country. They always get together to drink some tea and talk over the study of Confucian classic and poetics. To sum up, 'Eastern Tea Eulogy’ is a significant literature that could represent the eastern tea theory at the end of the Chosun Dynasty.

스리랑카 차 산업 특징에 관한 고찰

양지영 한국차학회 2019 한국차학회지 Vol.25 No.1

Sri Lanka is one of major tea-producing countries in the world. This study examines the tea industry of Sri Lanka to discuss the significance and position of Ceylon Tea. This study suggests that Ceylon Tea has a unique historical background and tea characteristic for the tea industry. In the history of Ceylon Tea, tea took the place of coffee because of Coffee Leaf Rust, and James Taylor who started commercially tea growing at Loolecondera in Kandy and stood high esteem as the Father of Ceylon Tea now. Moreover, the Sri Lanka Tea Board, which was established in 1976, contributes to the development of the tea industry in various areas. This organization manages the production, quality control, promotion, etc. However, Sri Lanka should develop plans to address the problems of climate change, labour issues, etc. This study found that climate change research centre in Nawalapitiya was established by Dilmah and Sri Lanka was restored in political and social fields now. This study proposes the establishment of national institution to provide development oversight and leadership for the tea industry in Korea. 스리랑카는 세계에서 주요 차 생산국들 중 하나이다. 본고는 실론티의 의미와 위상을 파악하고자 스리랑카 차 산업 특징을 고찰하였다. 실론티 역사에서 차는 커피녹병으로 피해를 입은 커피의 자리를 대신하게 되었고, 캔디의 룰레콘데라에서 처음 상업적 목적으로 차 재배를 시작한 ‘The Father of Ceylon Tea’인 제임스 테일러가 있었다. 산업적 특징은 1976년 설립된 스리랑카 차 이사회가 다양한 분야에서 차 산업 발전을 위해 기여하고 있다는 점이다. 이 기구는 생산, 품질관리, 촉진 등을 총괄하고 있다. 그러나 스리랑카는 기후변화, 민족 갈등, 노동력 등의 문제에 대한 대안을 마련해야 한다. 본고는 기후변화 연구소가 딜마에 의해 설립되었고, 2016년 차 경작지 확충으로 변화가 있다는 결과를 얻었다. 그리고 스리랑카는 이제 사회적⋅정치적으로 안정되었다. 끝으로 한국 차 산업을 총괄하기 위한 국가 기구 설립을 제안한다.

19세기 영국 빅토리아 시대의 티 에티켓 확산양상

정현구(Hyeon Goo Jeong) 한국차학회 2016 한국차학회지 Vol.22 No.4

The purpose of this study is to examine the tea etiquette and its diffusion aspects in Victorian Era in nineteenth century. It is worthwhile to notice that the cultural and industrial advancement of tea occurred in this period. The establishment and aspects of tea etiquette and tea utensils are analyzed as well as food which goes well with tea. Tea etiquette was well established with the influence of Europe and is requested during tea time in Victorian period as it was significant as what has appeared. Therefore, there were some specific issues about invitation, response, visit and gentle conversation which was highlighted above everything else at the afternoon tea. The factors influencing tea etiquette are related to political and economic prosperity, social parties, etiquette guide books and tea advertisements which emphasized female etiquette. It is not only consumer of tea, but also tea parties, were increased rapidly and tea etiquette was also established at tea time. The result shows that tea etiquettes are a predominant feature and British tea culture, which was distinct from China, was completed ingeniously in Victorian era in 19th Century.

"조선왕조실록"을 통해 본 한국의 차문화

이상재,정지훈,Lee, Sangjae,Jung, Jihun 대한예방한의학회 2013 대한예방한의학회지 Vol.17 No.2

According to "The Annals of the Joseon Dynasty", we know that korean ancestors confuse tea prescription with green tea. It makes cultural misunderstanding Tea doesn't mean green tea but tea prescription. It is caused that tea prescription has been called tea habitually in Korea. Korean don't drink green tea much. Instead, they have had a habit of drinking decoction of medicinal herbs and they called it tea. This habit has developed into Korean traditional tea culture. In the palace in the Joseon Dynasty period, Ginseng tea was used in the tea ceremony. When the king had poor health or had a disease or was even on the eve of death, a royal physician tried to cure him by tea. They used about 30 kinds of tea according to "The Annals of the Joseon Dynasty" Such as ginseng tea, astragalus tea, ginger tea. Tea in korea is not a drink but the way to cure a disease. Korean people usually get to drink decoction of other herbs instead of green tea. This became the basis of korean traditional tea culture. We need to change a definition of Korean tea like this way and study about it much more. With this research paper, korean tea culture should be studied on more various ways and established itself as original and unique tea culture. On the basis of this studies, Korean tea brand can be famous in the world like Chinese tea or Japanese tea.

唐代의 飮茶文化

김진숙(Jin-Suk Kim) 한국차학회 2007 한국차학회지 Vol.13 No.1

The Tang Dynasty is the era that had built a milestone for the development of Chinese tea culture. The prosperity of science and culture of tea during this era is noteworthy compared to its previous dynasty. This study aims to examine the customs of drinking tea prevailed during the Tang Dynasty, by looking into the spread and popularization of customs of drinking tea and the various methods of drinking tea widely popular during this era. Tea originated from the southern part of China, and was spread and popularized throughout China even to remote regions. The spread of Tang Dynasty's tea culture to remote regions owes to the estabilishment of tea-horse trade. In general, the genuine tea-horse trade began around the time of Jeongwon, during the throne of Emperor De Zong, when the ancient Uighur became a part of China. Back then, tea was one of the living necessaries like salt and rice. The customs of drinking tea was a popular mass culture fonded not only by royal families, gentry and temples but also by common people. *Corresponding author (E-mail: teaworld3@hanmail.net, Tel: 010-8960-6592) There were four different kinds of tea during the Tang Dynasty and they were Chu-cha (觕茶), San-cha (散茶), Mal-cha (末茶) and Byong-cha (餠茶). Each has its own processing and boiling method: Jak (斫) is a method for Chu-cha, Oh (熬) is for San-cha, Yang (煬) is for Mal-Cha and Yong (舂) is for Byong-cha. The popular tea drinking methods during the Tang Dynasty included tea-gruel, Yan-cha, tea-brewing method, mixing tea and tea-pointing method. Tea played an important role in the society and gave a huge influence to the various aspects of the society as well. In the end, the tea culture was a popular mass culture shared by every citizens of the natio that included both royal families and common people.

우리나라 茶人들의 茶書畵에 대한 인식조사 연구

이병인(Pyong-In Yi),이영경(Young-Kyoung Yi),이상혁(Sang-Houck Lee) 한국차학회 2008 한국차학회지 Vol.14 No.3

Tea calligraphy and painting refers to the calligraphies and paintings that are displayed in Tea rooms. Past studies with regard to tea paintings have been conducted mostly for Chosun Dynasty, which results in little information on current trend for tea calligraphy and paintings in modern tea life. This research aims to investigate the current trend and characteristics for tea calligraphy and paintings using questionnaire survey. The survey was performed to 201 tea peoples who consider themselves as having tea lives. The important findings on the current characteristics of tea calligraphy and painting are as follows: 1) Elegance(31.3%), spirit(27.9%), harmony(24.9%) were evaluated as the important conditions for the tea calligraphy and painting, 2) Zen calligraphy and painting(39.3%) and four gentlemen painting(26.4%) were found as the most popular categories of tea calligraphy and painting. 3) The desirable contents of tea calligraphy and painting were chosen as tea- related(47.3%), and nature-related(26.9%). 4) Scroll(47.8%) and frame(25.4%) were the most used forms of tea calligraphy and painting. The found characteristics of the owned tea calligraphy and paintings are as follows: 1) Among the participants, 112 people(55.7%) had their own tea rooms. 2) Zen calligraphy and four gentlemen painting occupied respectively 36.6% and 24.1% of the owned tea calligraphy and paintings. 3) the content were zen-related(36.6%), tea-related(29.5%), and nature-related(27.7%). 4) The popular forms were scroll(48.2%) and frame(36.6%). In conclusion, it was suggested that more research should be performed in the future in order to create the new tea-culture that can match modern tea life.

『茶經』중 飮茶 用器 考

김진숙(Jin-Suk Kim) 한국차학회 2006 한국차학회지 Vol.12 No.2

To understand the value of Tea Classic, written by Lu Yu, and the development process of the culture of drinking tea, it is necessary to examine how the tea-implements introduced in Tea Classic affected the culture of drinking tea of each period. The tea-implements of Tea Classic were originally designed on the premise that they should not damage color, fragrance and taste, which are the nature of tea. The tea-implements which Lu Yu manufactured upgraded the culture of drinking tea of Tang Dynasty, bringing about revolutionary change in the history of tea in China. Needless to say, such effort and results by Lu Yu had greatly influenced on the tea-implements of each dynasty which had different etiquette and way of drinking tea respectively. Most of the tea-implements appeared in Tea Classic were used during Sung dynasty and even until the early period of Ming dynasty. The aesthetic sense of Lu Yu and the art and spirit of tea-making contained in his tea-implements have handed down to the present.

茶筵席의 燒香에 關한 東洋三國의 比較硏究

金明培(Miyoung-Bae Kim) 한국차학회 2001 한국차학회지 Vol.7 No.1

This is the last one four kinds of courtesy(The ceremony. Flower ceremony. Tang ceremony. Incense ceremony)in seeking of the original form of The Korea Way of Tea. As the results of study on each kind of an incense etiquette. which was held in the tea ceremony from the three Kingdoms era to the Chosun dynasty, the results of this study were summarized as follows : 1. It was the 5th century, the 19th King of Shilla, King Nulzi(421-450). that incense was introduced into Shilla from China. 2. History of the Three Kingdoms records that tea seeds brought back from Tang China in the 3rd year of the reign of King Hungduk of Shilla(828A.D)by the emissary Tae-ryum were sown on Chiri mountain by royal order and that tea was in vogue from the reign of Queen Sunduck(the reign 632-646) 3. Three Kingdoms era a. Incense which was vestige of Shilla era was discovered in a five-storied pagoda in Ick San and a three-storied pagoda in the Bullgook temple. b. A censer in bottle forms of Kokuryo, the large censer, a censer in bottle forms of Bacljae, a censer in bottle forms, censer named Hwasa of Shilla, etc., were found in their old territories. c. The execution of incense was celebrated in Shilla, it is analyzed by analogy that offering incense to the Buddha by the sutras was celebrated in offering tea to the Buddha. 4. Koryo dynasty a. The tea ceremony incense ceremony were celebrated tagether in Yondung party of the court, Palkwan party, appointing ceremony of a Royal prince the princess, the crown prince a queen an empress. b. The tea Ceremony. Tang Ceremony. Incence Ceremony were held by The Pai Chang Chin Kuei and The Shan Yuan Chin Kuei in Buddhism. c. An instance which the tea ceremony was held in tea seat of a private house was found. d. Teaist spend a few kind of incense, such as Hyang Jeun. Am Hyang, Nock Ke, Yong Noie, KeSeul. e. Censers named Paksan, a silver censer, etc., were used. 5. Chosun dynasty a. The tea ceremony, incense ceremony were celebrated in reception of foreign envoys and religious service of the Imperial Shrine and etc., in the court. b. A hymn with tea and a hymn with incense were celebrated in the Buddhism ceremony. c. The tea ceremony and incense ceremony were also celebrated in Taoism ceremony. d. The tea ceremony and incense ceremony were also celebrated together in the four ceremonies of manhood, marriage, funeral, and ancestral of Confucianism. e. Ke Seul, Ok Yu, a half-moon, a incense-stick, etc.,were used in tea seat of a private house. f. Censers named Paksan, an iron pot for an incense, etc.,were used. 6. Comparative Study In future, comparative study between neighbouring countries should be required.

伽倻의 茶 傳來說에 관한 小考

송경섭(Kyung-sub Song) 한국차학회 2007 한국차학회지 Vol.13 No.3

Philologically it is the first historical document about introduction of tea in GimHae that tea is offered on a religious service of the founder's tomb of Gaya Dynasty. However, theories and studies on it don't established yet. The study about introduction of tea in Gaya Dynasty is complicated and delicate. Setting aside that local governments have conflict to seek their different profit each, there is also a great diversity of opinion among the local historians because materials for the research are hardly found. Accordingly tea-researchers assert their own opinions just coming from general guess neglecting a historical investigation. The pressing need to solving this problem is grasping the point of other's views about it. What tea-researchers pay attention is that there is a giant tea-tree at GimHae and An'ak Hyun, which is the very same name of old Boju, exists at Sachun Sung in China, the main tea producing region. From this, a lot of studies are demanded. For example, these topics need to research more for making the theory clear the origin of the word 'Queen Mother Boju', the identification of 'Queen Heo' and 'Ayuta dynasty', the relationship with Buddhism and India, 'the theory of Lee Neung-hwa on introducing of tea' and so on. Followings are fifth main points of this paper. First of all, Ayuta Dynasty and Queen Heo aren't related. When King Suro married, Ayuta Dynasty didn't found yet. It isn't true that Queen Heo got across ocean from the Dynasty. It was just involved in marriage myth as the country was deeply related with Buddhism. Second, the theory that Queen Heo brought tea is nothing but a guess. Because <Sam-guk-yu-sa> don't have any record about it and the international relationship with India and Gaya Dynasty wasn't stable at the time of King Suro's marriage myth. But considering that Buddhism was introduced then and there is a historical document that an orchid-beverage was offered, it is sure that Gaya Dynasty had tea and tea-culture. Third, earthenware and Chinese remains related Nakrang Army were found in Gim-hae, which is center of international trade. They became proofs ofintroducing of tea culture in Gaya Dynasty. There're not any direct vestiges of food or drink of that age in ancient tombs or shell mounds. There are little contents about introducing of tea culture in old records. But considering political and social background of Gaya Dynasty, contact to tea culture has the possibility even though the matter is not yet definitely settled. Forth, the word 'Queen Mother Boju' or 'Queen Heo from west country'didn't get born until JoseonDynasty. For establishing the genealogical cultureof the dynasty, the words were using by people in an atmosphere of exclusionism of the kinship-society and the Confucian scholar's purity. Fifth, Lee Neung-hwa insisted the theory that tea seed was introduced by Queen Heo. But he was not interested in historical truth about it. He was just inexpectation of makingan opportunity to expand enlightenment movement of Buddhism and a campaign for the defense of national culture to give notice the superiority of Buddhism and to get origin of introduction of tea through the character 'Queen Heo'. Furthermore, another reason of his insistence was that he wanted to improve national education-system for Korean women by using the character of Queen Heo as a woman. The result is that tea and tea-culture existed in Gaya Dynasty, even though theory is not established in the concrete. It would be a great help to further research about the introduction of tea to Gaya and setting up the history of Korean tea-culture.

한국차에 적합한 신품평기준과 간편채점표의 활용

양원모(Won-Mo Yang) 한국차학회 2005 한국차학회지 Vol.11 No.2

It is important to differentiate Korean tea by establishing the Koreans' differentiated evaluation of tea to overcome the crisis of increasing pressure of foreign tea and to strengthen the international competitiveness of Korean tea. It is natural for Korean's preferred teas to be highly evaluated when we evaluate Korean tea. Since Korean tea consumers value the taste and the balance of taste, flavor and color, the standard score and the ballot for sensory test are designed to focus on them. When teas are evaluated, diversity should be considered because the lose of diversity causes the decrease of competitiveness. Terms of descriptive sensory test is excluded and only the items for evaluate is sorted out and presented to obtain diversity. However in the future we have to develope the new ballot which is based on descriptive sensory test for more accurate sensory test. Since green tea, half fermented tea, and fermented tea have their own uniqueness, the score is differentiated to reflect the uniqueness while the items for sensory test is equalized. The sequence of each items in ballot for test is stated in accordance with testing order. In the case of evaluating color earlier than flavor, change the place of flavor and color in ballot. Also, evaluating appearance later than quality should be considered, since Korean consumers value quality than appearance. Testing scale of each item is marked in five grades-very good, good, average, bad, very bad- or in seven grades-excellent, very good, good, average, bad, very bad, terrible. The score difference between grades is 1 point or 2 points according to the importance of testing items. The soaking time of tea in hot water for sensory test are needed within three to four minutes, for the best reflection of Koreans' preference of mild tea. Further studies of differentiation of score according to the purpose of test, diversification of items of ballot and testing scale, discrimination of testing equipment, and standardization of testing order and instruction are required to improve the precision and reliability of sensory test for Korean tea.