금릉월산차와 백운옥판차 소고

• 영문명: A Study on "Kemlengwalsancha" and "Beakunokpancha"
• 발행기관: 한국차학회
• 저자명: 오사다 사치코(Osada Sachiko)
• 간행물 정보: 『한국차학회지』제14권 제1호, 99~118쪽, 전체 20쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.04.30

영문 초록

There are a few things which are in common and different each other between "Kem leng wal san cha" and "Beak un ok pan cha". We can see that "Beak un ok pan cha" is not a just-renamed "Kem leng wal san cha" by studying the Research Results of Ayukai, even though Ieiri has got an testimony from Mr. Han-Young, Lee that "Beak un ok pan cha" is just a renamed "Kem leng wal san cha" by Mr. Rak-Lim, Lee with the borrowed copy-right of "Kem leng wal san cha" , during his interview with Mr. Han-Young, Lee for the research made in 1939. With the comparison of the records between Ayukai's "About Korean Tea" and [Korean Tea and Zen], you can see a very clear and distinct difference between "Kem leng wal san cha" and "Beak un ok pan cha". Based on these records, the things in common and difference would be as follows: As things in common, First, both "Kem leng wal san cha" and "Beak un ok pan cha" have the product name combined with the name of a geographical Location and Wal chul mountain. "Kem leng" and "Beak un" indicate the old name of Kang-Jin and "Beak un" county respectively, and "wal san" and "ok pan" both indicate the mountain of "Wal chul". Second, The types of leaves originate from "San cha", in other words "leaf Tea". Especially, "Beak un ok pan cha", said to have a lump of tea, has a rectangular packaging box and its content is Coarse Tea. Third, the production of both products were initiated since from early 1900. Even though there was a testimony by Mr. Han-Young, Lee that "Kem leng wal san cha" was produced 100 years earlier than "Beak un ok pan cha", it was revealed as a misinterpretation in the records of Ayukai. Fourth, the tea-bags of both products have the very similar dimension of 15cm(in height) and 6cm(in width). Fifth, both "Kem leng wal san cha" and "Beak un ok pan cha" could be classified as a same product based on the method created by Mr. Yak-Yeong, Chung (so-called Da san). Especially in "Beak un ok pan cha", though it's not sure, with a higher possibility it's considered to be classified in. Sixth, both products have the ornamental "seal" characters in copyrights, even though "Beak un ok pan cha" has a ordinary character sometimes. As a difference, First, for the time and period of production and sales, in case of "Beak un ok pan cha", though it's not clear when it was started to be produced, but it was available until July of 1937. In case of "Kem leng wal san cha", though it's not clear too when it was started to be produced, its production was far earlier than that of "Beak un ok pan cha" and was available a few years of 1932. It's believed that more studies are required in finding the production date of both products. Second, "Beak un ok pan cha" adapted a dark-green ink in packaging, and "Kem leng wal san cha" adapted vermilion red. Third, "Beak un ok pan cha" adapted the design of Lightning, and "Kem leng wal san cha" adapted the design of geometry. However, there are similar each other in terms that both products adapted a lucky sign. In addition to above differences, it's supposed to be a difference in the size of tea-leaf made in Lunar January between "Beak un ok pan cha", which is made of Barley or young-soft leaf so-called bird-bill, and "Kem leng wal san cha", which has a big, thick, and 3cm-long leaf even though it was made in early spring. However, as there's no records which describes the dimension of leaf used for "Beak un ok pan cha", more sincere and careful study is required in this. Both "Kem leng wal san cha" and "Beak un ok pan cha" are essential for studying the history of Korean tea. Further more and deeper study on those both products should be done for the progress in study of Korean tea, and it is hoped that there would be a great progress in several study area about Korean Tea with the expectation of records material to be found newly.

목차

Abstract

서 론

본 론

결 론

참고문헌

키워드

Tea culture Kang-Jin Wal chul mountain Japanese occupation period