Transcript PowerPoint 프레젠테이션 - East Rock Institute

contents
1
Introduction
2
Brief History of Korean Tea Tradition
3
Characteristics of Korean Tea Culture and its
Difference
4
Five beauties of Korean green tea
5
Detailed method of Korean tea making
6
Entering to some Korean Tea terminology
7
Conclusion
1. Introduction
• English name of 'TEA' is called as 'CHA' in Korea.
⇒ The name is commonly used in China, Japan
Cha : Korea, China, Japan
Chai : Russia, Mongol
Chay : Arabia, Turkey
Camellia Sinensis
(Cha-namu)
Tea : USA, UK
Te : Italy, Spain, Sweden, Norway
Tee : Germany, Finland
Tey(They) : India, Sri Lanka
1. Introduction
• Classification of Cha(Tea)
Green(녹차) · Yellow(황차) · Black tea(홍차)
Unfermented(불발효차) · Partially fermented(부분 발효차)
Fermented tea(발효차)
Parched(덖음차) · Steamed tea(종차)
Tea
Korean(한국차) · Chinese(중국차) · Japanese(일본차) ·
Indian tea(인도차)
1st plucked(우전차) · 2nd plucked(세작차) · 3rd plucked
(중작차) etc
1. Introduction
• I believe that 'Naturalism' and 'Substantialism' are the two
most emphasized and underlying philosophy throughout the
1,400-year-old Korean tradition of tea culture.
"Substance over Formality"
Formality
means excessive rituality and
artificiality accompanying to tea drinking
process like in the Japanese tea
ceremony(Chanoyu)
Substance
relates to the genuine purpose of tea
drinking activity and Koreans' value
devoted to their tea life.
2. Brief History of Korean Tea Tradition
1) the Beginning-from China
• It is said that 'Cha' was first used as a medicinal drink
as early as B.C. 2,737 by the Chinese emperor 'Shen Nong‘
⇒ The founder of tea in the world tea history.
• Around A.D. 350, a Chinese dictionary explained 'Cha'
as "a beverage which is made from the leaves by boiling".
• Other references mentioned that tea was valued so much
that tea brick was used as a kind of exchange medium,
currency.
2. Brief History of Korean Tea Tradition
1) the Beginning-from China
• At 780 AD, Chinese tea master 'Lu Yu(727-803)' wrote
the first book of tea 'Cha Ching(the Bible of Tea)'
It covers all the procedures of detailed Chinese
tea cultivation, manufacturing, storing and tea
drinking preparation techniques.
Cha Ching
2. Brief History of Korean Tea Tradition
2) From China to Korea
• 'Cha' was introduced to Korea around sixth or seventh
century from China.
⇒ Some korean scholars or buddhist monk who travelled
to China probably brought tea products with them and
began to drink in Korea.
2. Brief History of Korean Tea Tradition
2) From China to Korea
• Old Korean history book of 'Samguk-yusa' and 'Samguk-
sagi'
Samguk-yusa
Queen
King Mun-Mu
Son-Dok
(in A.D. 661)
'Samguk- sagi'
Sol-Chong
brought tea seeds with him in A.D. 828 and King
(ruled A.D.
Heung-Duk ordered the seeds be planted in
632-647)
drank tea
• Reported that Dai-Ryum, an envoy to China,
Jirisan mountain
• It became an epoch to be flourishing tea culture
tea to be used
the finest
as ceremonial
scholar at that
in Korea and since then the Jirisan mountain
offering
time, advised
area, such as Hwagae and Bosong county, has
King Sin-Mun
been the most popular Korean tea plantation.
that 'Cha'
should be used
to purify mind
2. Brief History of Korean Tea Tradition
2) From China to Korea
• In Koryo dynasty(918-1392) succeeding to Silla, Korean
tea culture was most popularized with the rising of
Buddhism as a national religion
⇒ Cha was used as the highest prize to be offered to high
ranked governmental officials by kings and also used as
an official offering in important public ceremonies.
⇒ In Buddhism, Cha is widely regarded as a symbol of Zen
spirit and it was used as an offering to Buddha in temple
ceremonies.
⇒ It was natural that Buddhist monks drank tea everyday
to avoid sleepiness and purify mind in their stoic lives.
2. Brief History of Korean Tea Tradition
2) From China to Korea
• During Yi(Lee) Dynasty(1392-1910), Korean tea culture
declined as the Confucianism replaced Buddhism as a
spiritual mainstream. Buddhism was repressed and became
separated from public.
⇒ Tea culture was barely survived by a few Confucian
scholars(Son-bi or Yang-ban) and mountain secluded
buddhist monks.
⇒ To make it worse, seven years of Japanese invasion to
Korean peninsula in the end of 16th century was a fatal
blow to Korean tea culture.
⇒ Many temples were destroyed and several hundreds of
the best Korean potters were abducted to Japan.
2. Brief History of Korean Tea Tradition
2) From China to Korea
• In the early 19th century, a great scholar Da-San(1762-
1836, meaning of tea mountain) and a Buddhist monk ChoUi(1786-1866, meaning of grass garments) played key
roles for reviving long lost Korean tea tradition and
restored the Korean Way of Tea Life.
2. Brief History of Korean Tea Tradition
2) From China to Korea
Da-San was exiled to Gangjin, southern part of Jirisan, for 10 years
and during the period he indulged in tea life.
He educated town people and wrote some books and articles on tea.
Da-San
He built a hermitage known as Il-ji-am near Dae-hung-sa
temple in Haenam not far from Gangjin and lived in the
hermitage for his last 40 years.
He wrote two great tea books 'Cha-Sin-Jon(the legend of tea
Cho-Ui
god)' and 'Dong-Cha-Song(the hymn for korean tea)' there.
2. Brief History of Korean Tea Tradition
3) From China to Japan through Korea
• The earliest known reference on tea in Japan is 9th
century.
⇒ Like Korea, Japanese tea tradition was also brought
from China directly with the introduction of Zen
Buddhism or through a Korean kingdom Baikje.
⇒ Baikje's advanced culture and traditions including
Buddhism accompanied by tea were to be transplanted
to Japan.
⇒ However, tea drinking in Japan was very limited to the
aristocracy and buddhist ceremonies until 12th century
because of the rarity of imported tea from China.
2. Brief History of Korean Tea Tradition
3) From China to Japan through Korea
• The first tea seed were brought to Japan by the Buddhist
priest 'Eisai Myoan(1141-1215)' returning from China.
• He brought back tea seeds with him in 1191 and
planted the seeds around the Kozanji temple in the
northwest of Kyoto.
Eisai
Myoan
• He wrote the first Japanese tea book 'Kissa Yojoki(
Book of Tea Sanitation)' in 1214 and claimed in the
book that tea is the ultimate mental and medical
remedy and has the ability to make one's life more
full and complete.
3. Characteristics of Korean Tea Culture and its Difference
• Korean produced tea is mainly unfermented green tea.
⇒ The finest quality, known as 'Woojon-Cha' is made of tea
leaves plucked and parched before April 20th mostly by
hand.
⇒ Next quality tea is called 'Jaksol-Cha'. which is made of
tea leaves picked from April 20th through May 5th.
⇒ After that, 'Jungjak-Cha' and 'Daejak-Cha' are also named
based on the time of harvest.
3. Characteristics of Korean Tea Culture and its Difference
1) Difference in Manufacturing Method
-Korea, China, Japan
 Classification of Cha(Tea)
Unfermented
Partially fermented
Fermented tea
Green tea
Yellow tea
Black tea
Korean, Chinese, Japanese
Chinese
India, England
Longjing
Oolong
3. Characteristics of Korean Tea Culture and its Difference
1) Difference in Manufacturing Method
-Korea, China, Japan
 Korean green tea vs. Japanese green tea
Korean green tea
Japanese green tea
unfermented green tea
parched tea
steamed tea
(bucho-cha)
(jeung-cha)
3. Characteristics of Korean Tea Culture and its Difference
2) Differences in Shape and Color
Chinese
Japanese
The soft green color gives us a somewhat relaxation
Korean
feeling with maintaining the natural freshness
Oolong tea has thick
of tea leaves. distinctive green
yellow color
soft green and clear
• The Korean process of tea making centers on retaining
the original natural elements of tea leaves which is
classified as "Cool(Yin)" according to the traditional
Korean medicine.
• Chinese tea leaves have turned black after the process
of fermentation so that the color of tea becomes brownish
or dark yellowish.
3. Characteristics of Korean Tea Culture and its Difference
3) Difference in tea rituals; Korean's simplicity and
Japanese complexity
• Korean way of tea drinking is not bending to the long and
intricate rituality of tea processing like Japan, but also
avoids falling into the eating like daily routine procedure
like in China.
• We have preserved a very unique and practical method of
'Cha-rye(tea etiquette)' with full of Korean people's wit.
3. Characteristics of Korean Tea Culture and its Difference
3) Difference in tea rituals; Korean's simplicity and
Japanese complexity
“Not being excessive and
also not being short”
It is the central theme of Korean way of tea life.
• Korean tea people think that in tea brewing process,
when the rituals become overburdening, it is easy to lose
the original taste.
3. Characteristics of Korean Tea Culture and its Difference
3) Difference in tea rituals; Korean's simplicity and
Japanese complexity
• Korean tea doesn't mix any other artificial additives in
processing and also doesn't add any other ingredients or
foods such as sugar, cream or milk in drinking.
⇒ Cakes or candies are avoided because it could hinder the true
taste of tea itself.
3. Characteristics of Korean Tea Culture and its Difference
3) Difference in tea rituals; Korean's simplicity and
Japanese complexity
One bottle of water, one kettle of tea
when you are thirsty, make it yourself.
Do not tie yourself to rituals, enjoy as your heart desires.
I hope you will live free all your life until the end.
(by Wongwang, Koryo dynasty's national monk)
4. Five beauties of Korean green tea
• What would be the primary reason of tea drinking?
⇒ For healthy body because of the green tea's various medicinal
effects?
⇒ Or as a medium of spiritual meditation and as the same means
of Zen?
⇒ Or simply a substitute of water?
4. Five beauties of Korean green tea
• The beauty of tea could be classified into five virtues
fragrance
taste
color
efficacy
mind
5. Detailed method of Korean tea making
• In order to prepare green tea in Korean way, Korean
cha-kee(tea ware set) is recommended.
⇒ Tea set is basically consist of cha-kwan(small tea pot for brewing),
cha-daejup or sook-woo(lipped small tea bowl for water cooling),
cha-jan(tea cup) depending on the number of persons to be served.
cha-ho
toe-su-kee
chajan-bachim
small pottery for tea containing
big bowl for discarding used water and brewed
tea leaves
saucers
cha-si
bamboo tea spoon
cha-po
tea mat or towel
5. Detailed method of Korean tea making
• cha-kee(tea ware set)
<석간주다기세트>
<분청다기세트>
<백자항아리형다기세트>
<귀얄철화당초문다기세트>
5. Detailed method of Korean tea making
• cha-kee(tea ware set)
<백자다기세트>
<가마>
5. Detailed method of Korean tea making
1) Detailed method of Korean tea making
• Boiled water is poured into cha-kwan, cha-daejup and
cha-jans to warm them up the utensils and the water is
thrown away
• Hot water is allowed to cool while appropriate volume of
dried tea leaves is placed in pot.
• Warmed water is gently poured into pot and is allowed to
draw in pot for 2-3 minutes for enough brewing.
• Brewed tea is poured into each cups several times, a little
at a time, back and forward, in order to distribute equally
until no drops of water remain in the pot.
• After serving and drinking the first cup of tea, paeng-ju is
preparing second serving with the same way of first
serving.
5. Detailed method of Korean tea making
2) To enjoy green tea fully
• The first step is to inhale its fragrance.
• The second step is to enjoy the color of the brewed tea.
• The third step is to taste it on tongue.
• Finally there is the lingering aftertaste in the mouth to
be enjoyed.
5. Detailed method of Korean tea making
3) Used tea leaves can be utilized in various ways after
being dried
• In cooking, in bath water or as a hair rinse or to remove
the odor from a refrigerator and even to fill a pillow inside.
6. Entering to some Korean Tea terminology
1) Tea utensils
• cha-kee(tea utensils, tea set; 차기)
• cha-kwan(tea pot; 차관)
• cha-jan(tea cup; 차잔)
• cha-daejup or sook-woo(tea bowl for cooling water; 차대접, 숙우)
• cha-sang(tea table; 차상)
• cha-ho(tea containing pottery; 차호)
• cha-tong(tea can; 차통)
• cha-jang(tea chest; 차장)
• cha-po(tea towel; 차포)
• cha-si(tea spoon; 차시)
• cha-mool(tea water; 차물)
6. Entering to some Korean Tea terminology
2) Tea drinking process
• cha-rye(Korean tea offering ceremony, ritual; 차례)
• cha-do(way of cha-in's life or method of tea ceremony; 차도)
• cha-in(tea drinking people; 차인)
• cha-hoe(tea meeting, gathering of cha-in; 차회)
• cha-sil(room for tea meeting; 차실)
• paeng-joo(provider & server of tea meeting, invitor of cha-hoe;
팽주)
7. Conclusion
Korea has 1,400 years of old and unique tea tradition.
Korea produced only unfermented green tea. The most important
aspects of Korean tea life is “how to seek and preserve the natural
beauties of tea itself and enjoy them at full extent” and the
underlying philosophy for this purpose is ‘naturalism’ and
‘substantialism’.
Five beauties we are seeking when drink tea is ‘fragrance’ ‘color’
‘taste’ ‘efficacy’ and ‘mind’.
The ultimate purpose of Korean tea life is to search the purity and
warmness of nature and to resemble the five beauties, then to
realize it in everybody's daily life.
7. Conclusion
Korean way of tea drinking is very concise, practical and personal.
It is not bending to long and intricate rituality like Japan, but also
avoids falling into daily routine procedure like China. “Not being
excessive and also not being short” could be explained as the
essence of Korean tea culture. And the title of this article,
‘Substance over Formality’ is, along with the ‘Naturalism’, the
essential spirit of Korean way of tea loving life.