하동 「띄움차」 제다법 고찰

• 영문명: A study on manufacturing method of 「Hadong maturation」tea
• 발행기관: 한국차문화학회
• 저자명: 조기정(Keejung Cho) 김은희(Eunhee Kim)
• 간행물 정보: 『한국차문화』제8집, 1~23쪽, 전체 23쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2017.09.30

영문 초록

In our country, studies of tea have mostly centered around green tea, and there aren't yet a lot of studies on post-fermented tea. 80 percent of the tea that is consumed in the world are fermented tea, and a comparative analysis of tea manufacturing methods was made in this study between two kinds of representative fermented tea, which are dark green tea and Hadong maturation tea that are newly in the limelight in China and our country in recent years. As for Hadong maturation tea, there is no process of panning. That is produced in a maturation way, which belongs to the process of Pile-fermentation, after the rolling of green leaves. So far, studies of fermented tea before early modern times have investigated both of imported and domestic fermented tea and tea life. And there aren't clear standards of classification by degree of fermentation except for yellow tea. The purpose of this study was, therefore, to examine the manufacturing process and fermentation process of Hadong maturation tea and to classify the types of the tea according to degree of fermentation in an effort to step up the diversification of Korean tea. In addition, it's also meant to shed light on the possibility of Korean fermented tea's development based on the findings of the study.

목차

Ⅰ. 들어가는 말

Ⅱ. 발효차 제다방식의 유형

Ⅲ. 하동 「띄움차」 제다법

Ⅳ. 나가는 말

키워드

Hadong maturation tea (하동띄움차) Dark green tea Korean Post-Fermented Tea Fermented Tea Yellow-Tea