전통발효차의 생산방식과 특성

• 영문명: The Production Characteristics of Traditional Fermented Tea : The Case of Akyang-myun, Hadong-gun
• 발행기관: 한국차학회
• 저자명: 장효은(Hyou Eun Jang)
• 간행물 정보: 『한국차학회지』제20권 제3호, 20~28쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.09.30

영문 초록

Traditional fermented tea has played an important role in Korea tea culture, but unlike green tea, fermented tea has not been recognized. Therefore, this study was designed to identify the production style and importance of traditional fermented tea by analyzing traditional fermented tea. For this purpose, this study used the ‘classification of six tea' and field research. In Akyang region, fermented tea is produced daily and transmitted by women. At least four different types of fermented tea exist: white, yellow, oolong and black tea. The influence of the floor hall·Ondol·deep eaves of Hanok has developed a unique fermentation method in Korea. In particular, spontaneous transmission and process of black tea over several generations has been noted. Despite the existence of the traditional fermented tea, green tea was recognized as the sole traditional tea because of complex causes. Recently, the type and history of the traditional fermented tea was investigated. The important thing is that fermented tea is a unique traditional culture of Korea and the life history, oral history, and local history of modern Korea can be understood by through traditional fermented tea.

목차

Abstract

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결론과 제언

참고문헌

키워드

traditional tea fermented tea production style of tea life history black tea