학술논문
Development and Refinement of Royal Court Tea Ceremonies during the Period of King Jeongjo of Joseon Dynasty
이용수 47
- 영문명
- 발행기관
- 한국차학회
- 저자명
- Yang-Seok Yoo
- 간행물 정보
- 『한국차학회지』특별호, 1~5쪽, 전체 5쪽
- 주제분류
- 농수해양 > 기타농수해양
- 파일형태
- 발행일자
- 2015.04.01
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국문 초록
영문 초록
Although the Korean tea culture has undergone various phases throughout the periods of the Three
kingdoms (57 B.C. - 936 A.D.), Goryeo kingdom (918-1392 A.D.) and Joseon dynasty (1392-1910 A.D.), the
ceremonial offerings of tea and ceremonies involving tea were consistently carried out throughout the Korean history.During the last dynasty of Korea, the Joseon dynasty, there were close to 700 documented references of royal court tea ceremonies. Although the procedures of royal court tea ceremonies remained unchanged in the early Joseon dynasty, the royal court tea ceremonies displayed significant changes during the King Jeongjo (正祖) period (r.1776-1800). The royal court tea ceremony began to represent strong national sentiment, popularization of Korean culture and strengthened royal court. These royal court tea ceremony practices established during King Jeongjo continued on until King Gojong, the last king of the Joseon dynasty. This study was conducted to examine the changes in the royal court tea ceremony practices and the influence of King Jeongjo for the development of the changes
목차
Introduction
Conclusion
References
해당간행물 수록 논문
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- Analysis of Volatile Compounds of Jasmine Scented Tea during the Orthodox Manufacturing Process Using HS-SPME/GC-MS
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- Synergistic Bioactivities of Tea Polyphenols with Other Agents
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- Comparison of Tea Quality and Productive Effectiveness
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- Influence of Dietary Polyphenols on Platelet Aggregation
- Simultaneous Determination of Amino Acids and Alkaloids by Liquid Chromatography-Mass Spectrometry
- Advances in Physiological, Biochemical and Molecular Characteristics of the Albino Tea (Camellia sinensis) Plant
- Antioxidant Properties of Green Tea, Oolong Tea, Black Tea and Pu-erh Tea
- Effect of Pruning Intensity on the Species Diversity of Arthropod Communities in Organic Tea Plantation
- Development and Application of Tea Saponins: A Review
- Morphological and Molecular Differences of Exobasidium vexans Massee Causing Blister Blight Disease of Tea
- The Study of Classification and Culture Value of the Modern Tea Paper Collections
- Research on the Drying Technique of Xiangcha Tea
- The Development Trend of Tea Industry in China
- The Phylogenetic Analysis of Camellia sinensis cv. Longjing 43
- A Review on DNA Methylation Occurring in Tissue Culture
- Effect of Brewing Conditions on Taste Components of Keemun Black Tea
- Ecological No-tillage Technology of Sloping Tea Garden in China
- The Oxidation of Catechins into Dimers,Trimer and Polymers through Enzymatic Catalysis
- A Study of Seokjidajo (stone tea furnace with water pail) of Four Taoistic Hwarang in Silla Dynasty
- The Study of Pilot Process of Separation and Purification of Catechin Using Wood Fiber Resin
- A Colorimetric Method for Estimation of Fermented Degree in Black Tea Processing
- Application of Bacteriostatic Agents in Tea Transgene
- Progress in Extraction of Active Components from Tea
- Cultural Connotation and Developmental Status of Chinese Boccaro Tea Set
- Anti-atopic Dermatitis Effect of the Black Tea Extracts in Animal Model
- Development and Refinement of Royal Court Tea Ceremonies during the Period of King Jeongjo of Joseon Dynasty
- Identification of Microbes on the Single Fungus Fermented Tea by Pyrosequencing
- Chinese Tea Ceremony
- Effect of Tea Polysaccharides on Thermal and Pasting Properties of Wheat Starch
- Studies on Chemical Composition of Light Sensitive Albino Tea Cultivars
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