16세기 다서에 나타난 炒製茶

• 영문명: Roasted Tea on the Book of Tea in the 16th Century
• 발행기관: 한국차학회
• 저자명: 오명진(Myung Jin Oh)
• 간행물 정보: 『한국차학회지』제15권 제2호, 39~51쪽, 전체 13쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.08.30

영문 초록

Some scholars of the Ming dynasty had the hobby of tasting tea. They created a new situation in ‘Scholar tea’ of the Ming Dynasty. They all left lots of excellent works and precious materials for later generations. Tea Roasting Process is Introduced. Zhang Yuan composed the outstanding 『Tea Records』 according what he learnt from his long term experience of tea tasting. Xu Cishu was particularly good at tea ceremony and wrote 『Tea Reports』 . In conclusion, we can say that Zhang Yuan’s 『Tea Records』 shows the fundamentals of Roased greentea. On the other hand, Xu Cishu’s 『Tea Reports』 shows the fundamentals of Grilled greentea. Especially ‘Tea Roasting Process’ which is shown in Zhang Yuan’s Tea Records had a strong influence on Korea’s traditional tea making process. Also, it had a strong influence on Korean tea industry. But, We should free ourselves from shadows of china and japan. We should try to find a solution and develope an epoch-making tea making process like china in 16th century.

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키워드

roasting tea Tea Records by Zhang Yuan Tea Reports by Xu Cishu Ming Dynasty in the 16th century influence on Korean tea