우리나라 혼합차의 혼합방법 연구

• 영문명: A study on blending method of korean Tea
• 발행기관: 한국차문화학회
• 저자명: 이덕주(Deok-Joo Lee)
• 간행물 정보: 『한국차문화』제3집, 145~168쪽, 전체 24쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2012.06.30

영문 초록

Tea, one of the beverages staying together with mankind for a long time, was originally used for food, then as medical purposes, and now has made its way to a kind of beverage selected by people at their choice. Tea of today has been in the spotlight as a functional food as well as a beverage of choice. To begin with, this study gives a definition of a blended tea as a kind of tea which contains other tea or other materials than tea in order to enhance the flavor, smell, and functionality of tea. That is to say, a blended tea in this study refers to a tea which is made from a mixture or addition of various materials in the stages ranging from the tea-making, tea-reprocessing to the tea-drinking. Above all, focusing on medicinal-herb tea(Hyangyakcha. 香藥茶), which have smell and functionality, revealing Korea's unique way of tea making, we reached the following conclusion. However, some records in a few literature showed that there had been some original blended tea of our own. The examples are 『Bupunghyangchabo 扶風鄕茶譜)』and 『Gida 記茶』adopting the blending method in the reprocessing stage and 『Doncha 錢茶』 explaining the blending method in the final reprocessing stage. In conclusion, I think that the sustainable development of blended tea as mentioned above will be able to meet tea consumers' tastes by means of diversifying tea products in our country. Furthermore, the research into the functionality of blended tea should be, as stated after considerations through various documents, should be made more deeply with the medical analysis. I hope earnestly that my essay will be of a great help in developing the tea industry of our land.

목차

Ⅰ. 서론

Ⅱ. 혼합재료의 종류

Ⅲ. 혼합방법의 특성

Ⅳ. 결론

키워드

혼합차 향약차 부풍향차보 돈차 blended tea blending Hyangyak-Cha