학술논문
북송 문인들의 교유시를 통한 雙井茶 연구
이용수 10
- 영문명
- 발행기관
- 중국인문학회
- 저자명
- 송해경
- 간행물 정보
- 『중국인문과학 』제58집, 181~201쪽, 전체 21쪽
- 주제분류
- 인문학 > 문학
- 파일형태
- 발행일자
- 2014.12.30
5,320원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
영문 초록
Song and Tang Dynasties are two most victorious periods in Chinese history. Tang dynasty, however endeavored more to extend externally, Song Dynasty tried to put more energy to govern internally based on the centralized system. SSangJungCha is one of the leaf teas that produced short period during Song dynasty. But SSangJungCha has very important meaning in tea history. Leaf tea and cake tea both were produced and being loved very long time. However, cake tea was far more standing out than leaf tea. There could be many reasons, but most important reason might be that cake tea was mainly consumed by higher bureaucratic including emperors. After Ming dynasty and till now most people drinks leaf tea. SSangJungCha did very important role in this dramatic change. Manufacturing method of cake tea is very complicated, hard to make, hard to make in mass production, and naturally very expensive. In contrasting to cake tea, SSangJungCha is leaf tea and very easy to produce. Just picking the tea leaves and roasting are all needed procedure. Very simple to make, so mass production was possible and naturally very chief. So the average Chinese can drink the leaf tea in their every day life. If there was no leaf tea, there would be no public tea culture in China. SSangJungCha did the bridge role between changing from the cake tea to leaf tea. Unfortunately, however making leaf tea method is not clearly written down in professional tea related books. The reason may be that leaf tea manufacturing method is relatively simple and being consumed by average person. To compensate this insufficiency, this study analyzed the poems of North Song Dynasty, and try to find the producing method of SSangJungCha. SSangJungCha used same very young tea leaves like cake tea. And also it needs steaming procedure and powdering process to drink. But similarities stop here. SSangJungCha did not require squeezing procedure to extracting the essence of tea. Also just putting the prepared tea leaves into the hot water is all needed procedure to drink. Simple to make, simple to prepare, mass production is possible, very chief and most importantly leaf tea can keep good aroma and taste of original tea has. Modern leaf tea does not require steaming procedure, instead it needs roasting in the hot pan. More simple but better aroma and taste. Without leaf tea there would no public tea culture in tea history. This study tries to find epic role and manufacturing method of SSangJungCha. Future works may be made on the finding the differences of appraisal between higher bureaucrats about the SSangJungCha which was newly introduced at that time.
목차
Ⅰ. 서론
Ⅱ. 북송대 문인사회와 쌍정차
Ⅲ. 쌍정차를 매개로 한 교유시 분석
Ⅳ. 결론
해당간행물 수록 논문
- 劉因之學與元代北方文派的生成
- 〈中國人文學會 會則〉 외
- 중국 新時期现代诗에 나타난 生命意识고찰
- 북송 문인들의 교유시를 통한 雙井茶 연구
- 中國 西北地域 秧歌藝人 考察
- 《孟子》中“自”的用法及其与殷商甲骨文的淵源关系
- 曾國藩의 序跋类 古文 초탐
- 殖民統治時期韓國與台灣知識份子的反思與批判性文學表現: 以蔡萬植<成品人生>與賴和<惹事>為中心的比較分析
- 唐前山水意識的演進與抒寫方式的嬗變
- 『송가황조(宋家皇朝)』를 읽는 어떤 한 장의 지도 (上)
- 容庚《金文編》四版에서 잘못 脫漏된 ‘黃’·‘饋’·‘(尊簋)’·‘其’·‘’자에대한 考察
- 朱熹와 王夫之의 《詩經》 淫詩論 比較硏究
- 1990년대 이후 韓少功의 문화비평 考察
- 文言文에서 介詞 ‘以’를 使用한 句文의 類型 및 ‘以’句文의 解法 硏究
- 宋代 이전 ‘採桑女’ 형상의 시적 전개양상
- 针对韩国留学生关联词语“宁可”的偏误分析及对外汉语教学建议
- 试论冯梦龙小说评语中的小说观念: 以戏曲小说文类分合为中心
- ‘沈小霞 고사’의 서사 비교 연구
- 謝章鋌 詞論 硏究
- 고대한어 ‘如’의 쓰임과 품사에 대하여
- 陸游 茶詩에 나타난 宋代 茶俗
- 文化大革命 時期 小靳庄 集體創作 一瞥
- 《마하바라따》와 《觀無量壽經》에 보이는 연꽃 연구
- 浅谈现代汉语中“ABB”类状态形容词的结构与意义特征
- 중국인문과학 제58집 목차
- 재현(再現)‧변형(變形)‧재해석(再解釋): ‘만보산(萬寶山)사건’ 제재韓‧中‧日 소설의 문학적 분화 연구
- 문예 창작시의 몰입-‘情景交融’의 특징과 효과
- 인류재창조형 홍수신화 비교연구
참고문헌
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!