당·송대 餠茶와 團茶 제다법 비교연구(IV)

• 발행기관: 중국인문학회
• 저자명: 송해경
• 간행물 정보: 『중국인문과학 』제69집, 493~508쪽, 전체 16쪽
• 주제분류: 인문학 > 문학
• 파일형태: PDF
• 발행일자: 2018.08.30

영문 초록

Song and Tang dynasties are very important periods in Chinese history. Many of important changes in culture, economics and political had been occurred, and it is same in tea culture. Tea was popular in Tang dynasty, but still it was the culture of selected few of hugh ranking society. In Song dynasty, however, tea became the beverages that everybody’s seeking for. This paper tries to analyze the differences in tea drying methods between cake tea and dancha especially on the type of fire, temperature, period required, firing times and the reasons of fan etc. Also try to identify the reasons of inserting the semi-finished dancha into the boiling water.

목차

Ⅰ. 머리말

Ⅱ. 당대 병차 제다의 건조

Ⅲ. 송대 단차 제다의 건조

Ⅳ. 병차와 단차 건조의 차이점 비교

Ⅴ. 결론

키워드

DanCha Cake tea Drying methods GwaHwang Tea manufacturing