蘇廙《十六湯品》의 사료적 가치와 의의

• 발행기관: 중국인문학회
• 저자명: 송해경
• 간행물 정보: 『중국인문과학 』제76집, 341~359쪽, 전체 19쪽
• 주제분류: 인문학 > 문학
• 파일형태: PDF
• 발행일자: 2020.12.31

영문 초록

SoYi is considered to live in the OdaeShipGuk period and wrote the book named ShipYukTangPum, which introduced the new tea drinking method OkChaBub. OkChaBub did the very important bridging role between Tang dynasty JaChaBub and Song dynasty JumChaBub. JaChaBub grinds a tea cake into the coarse powder and boiling them in the hot pot to prepare the tea. In contrast, JumChaBub grinds the tea cake into very fine powder, and pour the hot water to make soft tea cake, and pour more hot water to make a tea using tea brush. OkChaBub is a median stage. It uses relatively fine tea powder to make a soft tea cake, and next pour more hot water to make tea but does not use tea brush. OkChaBub also uses tea bottle(or more specifically JungBuByung which has three legs) for the first time to carry hot water or to boil the water directly. Adopting the tea bottle has very significant meaning in tea history that let the people can enjoy the tea all year round even in the cold winter, which JaChaBub could not provide.

목차

Ⅰ. 서론

Ⅱ. 소이와 ≪十六湯品≫

Ⅲ. ≪十六湯品≫의 음차법

Ⅳ. ≪十六湯品≫의 사료적 가치

Ⅴ. 결론

키워드

JaChaBub JumChabub OkChaBub SoYi ShipYukTangPum tea bottle JungBuByung