일본 제다(製茶)기술의 무형문화재 전승 현황

• 영문명: The Transmission and Current State of Intangible Cultural Heritage of Japanese Tea Manufacturing Skills: Focus on Kyoto and Shizuoka prefectures
• 발행기관: 한국차학회
• 저자명: 고연미(Yeon-Mi Ko)
• 간행물 정보: 『한국차학회지』제22권 제2호, 1~11쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.06.30

영문 초록

The purpose of this paper is to examine development and status of current intangible cultural heritage of Japanese tea manufacturing skills specifically, the methods developed in Uji, Kyoto and Shizuoka. This study conducted literary reviews and gathered information from Japanese prefectures about tea manufacturing methods. The study found that Nagatani Sōen of Uji created the main tea manufacturing method in early modern Japan. It is called the Uji Method known as Aoseisenchahou. This groundbreaking method of tea preparation involved hand-rolling and drying boiled tea buds over a dedicated tea-drying furnace. The study found the following historical developments. First, the tea hand-rolling method called Temomi derived from Nagatni Sōen had good effect on tea manufacturers in Kyoto and Temomi schools of Shizuoka and it was designated as the main tea making method and intangible cultural heritage. Second, the holders of intangible cultural heritage have changed from individuals in 1960s to groups in 1980s. Third, the designated groups popularize and improve their tea manufacturing skills through competition or conducting training programs of hand-rolling and drying boiled tea buds. Lastly, the tea manufacturing instruments and equipments are being recognized as tangible folk cultural heritage in Shizuoka.

키워드

intangible cultural heritage tea hand-rolling method, Nagatani Sō en Uji cha Shizuoka Temomi schools