『茶經』에 나타난 唐代 製茶 工具 考察

• 영문명: A Study on Tea-making Equipment during China's Tang Period Shown in 『Dageong』
• 발행기관: 한국차학회
• 저자명: 김진숙(Jin-Suk Kim)
• 간행물 정보: 『한국차학회지』제14권 제1호, 81~98쪽, 전체 18쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.04.30

영문 초록

The current study aims to examine the characteristics of equipment during Tang Period and cake-tea making process by studying materials, usage, shapes, volumes and production methods of 19 equipments necessary for cake-tea making process presented in 『Dagyeong』 written by Lu Yu(陸羽) of Tang Dynasty. As for the characteristics of equipments, materials such as bamboo, iron, stone and wood were easy to get. In addition, Yeong(籯), Jo(竈), Jeung(甑), Bu(釜), Bi(箄), Jeo(杵), Gu(臼), etc. were common equipments used by ordinary families, not specially made for making cake-tea. Also the equipments were produced in relatively simple ways considering quality of cake-tea. Cake-tea making procedure is in the order of collecting tea leaves(採茶(Chaeda)) → steaming tea leaves(蒸茶(Jeungda)) → pounding tea leaves(搗茶(Doda)) → making cake-tea by putting steamed tea leaves in a frame and pressing with fingers(拍茶(Bakda)) → drying cake-tea over a fire(焙茶(Baeda)) → making a hole in the center of tea-cake and passing a string through the hole(穿茶(Cheonda)) → drying and storing cake-tea(封茶(Bongda)), which has developed more systematically compared with before Tang Dynasty. The reasons for the development of tea-making method are functionality and diversity of the equipments.

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키워드

『Dagyeong』「Chapter 2 Tools」 equipment cake-tea tea-making method