• 중국학논총
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• no.72
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• pp.179-200
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• 2021

This paper examines the current status of the Korean tea culture industry and explores ways to restore and develop Korean tea culture by referring to the responses of the neighboring countries of China. In order for the Korean tea industry and tea culture to expand, based on a strong tea industry, high-quality tea should be created to satisfy consumers' needs, health, convenience, and reasonable prices, and effective promotion and marketing should be carried out. In addition, it is necessary to reinterpret the traditional tea house and inherit the spirit of tea.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.65-74
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• 2021

Since 2020, the GuangXi government of China has focused on the deep integration of tea industry with leisure and cultural tourism, popular science education, health care and elderly care industries. Among the output value targets of the tertiary industry, the GuangXi government plans to achieve 25 billion yuan, and the tea industry is developing rapidly. Through questionnaire survey, field research and interview, this paper studies the differences of demand behavior and selection attributes of tea products among consumers in different years, and finally studies the evolution pattern of service mode of tea industry in GuangXi. The results show that there are obvious differences in life and work style, shopping habits, service design, user experience, social needs and personality needs of each generation consumers in different years. Based on the analysis of demand and behavior habits of tea products, the evolution pattern of service mode of tea industry in GuangXi is studied. Based on the above results, according to the differences of consumers' choice of tea products in different years, the service mode of tea industry in GuangXi is improved The development of tea industry in service design, user experience level is worthy of in-depth attention.

• Journal of Fashion Business
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• v.23 no.1
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• pp.64-73
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• 2019

The objective of this study was to investigate dyeing characteristics of silk, cotton and rayon fabrics using dyeing solution extracted from different varieties of tea. Comparative results of CIE Lab values of 360 pieces of dyed fabrics were studied to quantify the effects of dye concentrations (100%, 150%, and 200%) and mordants (Fe, Cu, Sn, Al). In addition, the color difference values (${\Delta}E$) of the dyed and mordanted fabrics were evaluated. The results of the study were as follows: First, among all of the 360 pieces of silk, cotton and rayon fabrics, the best dyeing effects was observed on silk fabrics. Second, the dyeing effect of the eight different types of tealeaves belonging to green tea, oolong tea, black tea, and dark tea tended to enhance as the degree of fermentation increased. Third, when the fabrics were mordanted with Fe, Cu, Sn, Al mordants, various colors such as brown, brownish red, brownish yellow, gray, and reddish brown were obtained.

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.

• Journal of Family Resource Management and Policy Review
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• v.9 no.3
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• pp.69-95
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• 2005

The purpose of this study was to analyze the needs and demands of middle-aged women concerning the educational contents of tea-culture, the managing methods of educational programs, and a plan to invigorate tea culture education as a whole. Here is the summary of the main results. 1) The need for tea-culture education scored an average of 4.14 / 5(maximum score). The actual needs for tea-culture education had varied according to the women's place of living, educational motives, and the desire to become lecturers in the future. That is, the actual needs for tea-culture education scored high among the groups who displayed strong personal motives to cultivate their inner minds and learn tea-culture seriously, groups who lived in Seoul${\cdot}$Taegu${\cdot}$Cheonju, and groups who wanted to become future lecturers. 2) The need for a systematic management of tea-culture educational programs scored an average of 4.10 / 5(maximum score). The need for a management of tea-culture educational programs varied according to the women's educational level and their desire to become future lecturers. That is, the need for a systematic management of tea-culture educational programs scored high among groups whose educational level was high, and groups who wanted to become future lecturers. 3) The need for a plan to invigorate tea-culture education scored an average of 4.05 / 5(maximum score). The need for a plan to invigorate tea-culture education varied according to the women's place of living, educational level, the managing subject of educational organizations, the desire to become future lecturers. That is, the need for a plan to invigorate tea-culture education scored high among the groups who lived in Seoul${\cdot}$Taegu${\cdot}$Cheonju, groups whose educational level was high, groups who were members of life-long educational facilities within universities, and groups who desired to become future lecturers.

• Proceedings of the EASDL Conference
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• 2007.10a
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• pp.15-23
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• 2007

Tea plant(Camellia sinensis) is one of a very few plants containing caffeine, a kind of narcotics, originates from Yunnan in China and was utilized as a medicine at the beginning and then as a drink as well as a food. The tea was introduced to Japan from China. Japanese people well developed tea manufacturing technology to produce unique teas such as Matcha(抹茶) and Sencha(煎茶), resulting in creating a culture, Tea ceremony [Chado or Sado(茶道)].

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.15-24
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• 1993

(1) According to the history of three kingdoms, tea was introduced to Korea at the period of Korea at the period of Sun-Duck Queen of Shilla dynasty, and Dae-Ryeom Kim, the emissary, brought tea seeds from Tang China in 828, and sowed them on Mt. Jiri by the order of the King Heung-Duck, Shila. In 1885, The Chosun government took action in transplant 6000 each of tea of tea seeding from Ch'ing. (2) Transmission of schools As for the type of tea through the history of Korea, it could be characterized as cake-tea in the three kingdoms period, lump-tea in Koryo dynasty and leaf-tea in Chosun dynasty. Those were affected by Chinese tea culture. (3) Transfer of tea and tea utensils Kokuryo and Shilla had to import cake-tea from tang China, and Koryo had to import lump-tea from Sung China, and Chosun had to import leaf-tea from ch'ing China. On the other hand, to export various tea to Khitai, Chin, Yuan, and Chosun had to export tea Ch'ing China. And the tea bowl produced in the Sung such as Chien Chou ware and Chi Chou ware, was also introduced to Koryo. (4) Suggestion for the promation of tea industry The Chosun government were adviced to the exchange of Chosun tea for Chosun tea for China horse, by yang Ho, General to the Ming expeditionary forces in Chosun, and were advised to engage in foreign tea trade, by Lee Hong Jyand, minister of commerce for the nothern sea to the Ching.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.346-353
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• 2005

CThis study used HPLC to analyze the contents of 7 kinds of catechins, 4 kinds of theaflavins, and 2 kinds of methylxanthines in the following 6 kinds of commercial Korean tea: 2 green, 2 black, 1 jasmine and loolong. The following ranges in the 13 tea components of the 6 samples by ethanol extract were evaluated in mg/g: (-)-epigallocatechin, 0(black tea and jasmine tea) to 14.19(green tea); (-)-catechin 0; (+)-epicatechin, 0.62(bran rice-green tea) to 2.91(black tea); (-)-epigallocatechin gallate, 4.59(black tea) to 43.96(jasmine tea); (-)-gallocatechin gallate, 0.58(black tea) to 5.80(jasmine tea); (-)-epicatechin gallate, 5.63(bran rice-ueen tea) to 48.06(jasmine tea): (-)-catechin gallate, 0.26(black tea): theaflavif 0 to 3.66(black tea): theaflavin-3-gallate, 0 to 6.94(black tea): theaflavin-3'-gallate, 0 to 4.01(black tea); theaflavin-3,3-digallte, 0 to 10.25(black tea); caffeine, 4.60(bran rice-peen tea) to 26.44(black tea); and theobromine, 0.10(bran rice-green tea) to 1.81(jasmine tea). The contents of all components were lower by water extract than by ethanol extract. Therefore, total catechin (100.55, 45.88 mg/g) and theobromine (1.81, 0.86 mg/g) contents in jasmine tea, and theaflavin content (24.88, 1.36 mg/g) in black tea by ethanol and water extract were the highest. Caffeine content was the highest in black tea(96.48 mg/g) for the ethanol extract, and in jasmine tea (12.38 mg/g) for the water extract.

• Journal of Forest and Environmental Science
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• v.36 no.2
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• pp.156-162
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• 2020

This study was conducted to analyze the current management status of green tea processors in two regions (Hadong-gun and Boseong-gun) in Korea and to suggest directions for the development of the green tea industry based on an understanding their difficulties in management. This study showed that the number of green tea farms and the cultivation area had decreased, while the average unit sales price of green tea in Boseong-gun was approximately three times higher than that in Hadong-gun. Also, this study found that Hadong-gun mainly provided green tea products to wholesalers, whereas Boseong-gun sold it directly to the local retail stores targeting tourists, and this results in generating relatively higher unit prices. Meanwhile, we discovered that both regions had difficulties in management which were caused by the demand for low delivery unit costs from large corporations and small food companies. Therefore, in order to develop the green tea industry in both regions, the size of green tea fields and the scenery satisfaction should be improved to draw more tourists and boost tourists' intention to revisit. In addition, it is necessary to enhance guidance and accessibility of related tourist sites, to expand green tea experience activities, and to improve product satisfaction by developing various goods. By inducing more tourists in these ways, it could change the sales type of green tea from wholesale to retail and help activate the management of green tea processors.

• Journal of Society of Preventive Korean Medicine
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• v.22 no.1
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• pp.81-90
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• 2018

Objectives : The aim of this study is to analyze the patent trend in Traditional Korean Tea. In this paper, we investigate the diversity of Korean Tea registered as patents focusing on the kinds of medicinal herbs used, processing methods, and types of tea. Methods : We collected patents data using KIPRIS, and WIPS database. We conducted Quantitative Analysis by year and main patentee, and Qualitative Analysis by patent's contents. Results : 313 patents are selected from 2001 to May 2017. The number of patents have been on the rise and reached 44 in 2014. Individuals have registered the most patents, followed by companies, Industry-University Cooperation Foundation, and local autonomous entities. Ginger, Omija and Cactus were used at high frequency among 109 tea containing one medicinal herb. Licorice and Jujube were frequently used among 204 tea containing more than two kinds of medicinal herbs. In classification of patent by efficacy, 'health promotion and function recovery' and 'treatment and prevention of diseases' are most frequently specified. 128 patents are presenting processing methods for medicinal herbs in the order of roasting, fermentation, and fumigation. Among 164 patents presenting tea types, liquid type accounts for more than half and there are 67 leached tea, and 32 powder tea. Conclusion : The analyses results showed that lots of new recipes, efficacy, processing methods and tea types are being studied and registered as patents. In order to help Traditional Korean Tea industry to develop, active patent registration and further study about up-to-date patent trend would be required.