• 대한예방한의학회지
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• 제17권2호
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• pp.17-28
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• 2013

According to "The Annals of the Joseon Dynasty", we know that korean ancestors confuse tea prescription with green tea. It makes cultural misunderstanding Tea doesn't mean green tea but tea prescription. It is caused that tea prescription has been called tea habitually in Korea. Korean don't drink green tea much. Instead, they have had a habit of drinking decoction of medicinal herbs and they called it tea. This habit has developed into Korean traditional tea culture. In the palace in the Joseon Dynasty period, Ginseng tea was used in the tea ceremony. When the king had poor health or had a disease or was even on the eve of death, a royal physician tried to cure him by tea. They used about 30 kinds of tea according to "The Annals of the Joseon Dynasty" Such as ginseng tea, astragalus tea, ginger tea. Tea in korea is not a drink but the way to cure a disease. Korean people usually get to drink decoction of other herbs instead of green tea. This became the basis of korean traditional tea culture. We need to change a definition of Korean tea like this way and study about it much more. With this research paper, korean tea culture should be studied on more various ways and established itself as original and unique tea culture. On the basis of this studies, Korean tea brand can be famous in the world like Chinese tea or Japanese tea.

• 기술사
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• 제19권4호
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• pp.22-29
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• 1986

1) The recipe for tea is to mix tea leaves or tea buds with odorous pharmaceuctial materials, which are boiled and drunk, addition of honey only to that odorous pharmaceutical meterials without adding tea buds to that can be used. 2) Viewed from the part of tea plant the fruit of it accoupies most. The cereal does as much. 3) what we have referred to from the records on this subject are "Guogapylyong" which is of the yuan dynasty and "Jeungbo-Salymkeongje" which is of the Yi dynasty, based on which no trace of pure tea can be found but odorous pharmaceutical kinds of tea only were widely spread. 4) The characteristics of tea are to help make stomach strong, mind cleared, the lungs copious, counteract, and quench thirstiness. The tea help build liver as well as bring about health. 5) As a result of sense test, those kinds of tea were much better than contemporary kinds of teas as far as flovor and sweetness are concerned. Those teas had complex tastes, while teas of to day have simple one. 6) Because the history not so clear before the periods of Unified Sila that the recordings of teas are rare, we can hardly know about tea. Our ancestors really began to drink teas from the period of Unified Sila on. This country turning to the Koryo dynasty, tea drinking manner began to prevail so much that drinking tea became a ceremony. Daring the Yi dynasty it was much camplicated to make and boil the leaf tea. As a result of the previous fact pure tea came to have disappeared and odorous pharmaceutical became prevailent. 7) For value of exploiting Kungjuk tea (ginger tea seasoned with phyllostachy and addition of honeyl) was the highest among many. The worth of developing all the teas among all the beverages was regarded as that high of 51%, while even the tea regarded as worthless obtained 4％ of support, which is the lowest.

• 마케팅과학연구
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• 제8권
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• pp.1-19
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• 2001

본 연구에서는 예로부터 우리 선조들이 일상생활에서 즐겨 마시며 생활의 문화를 표현 하여 오고, 심신을 수련하며, 정신문화로 표현하여온 전통다문화를 문화 관광삼품으로서 개발하기 위하여 관광상품의 특성을 알아보고, 다문화 특성을 이해한 후에, 다문화를 관광상품의 특성에 적용시켜서 프로그램을 구성하고 실행하여 보았다. 다문화 관광상품의 프로그램은 마중, 다자료실 차사발실 복식실로 이루워진 한국다박물관 관람, 다도시연 및 음다, 다례시연체험 다식만들기 체험 복식체험 도자 만들기 체험 자연염색체험으로 이루워진 선택 가능한 등의 다문화 체험, 배웅으로 구성하여, 실제로 일본, 중국, 미국, 유럽 각국의 관광객들에게 프로그램을 실시해 보았다. 이 프로그램 에 참가한 관광객들의 만족도를 아직까지 객관적 자료로 평가하지 못하였지만 표면적으로 관광객의 반응은 다문화를 중심으로한 우리민족의 유.무형의 문화를 직접체험하므로써 한국의 전통문화에 대한 독특성과 우수성에 대한 진정한 이해를 하게 되었고, 우리 민족의 매력적이고 차별화된 문화관광의 프로그램을 개발하여 한국 문화관광 상품의 경쟁력있는 모형을 구축하는데 기여하고자 하였다.

• 한국콘텐츠학회논문지
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• 제21권2호
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• pp.59-67
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• 2021

본 연구는 국내의 차(茶)문화를 국내의 문화를 담은 하나의 문화콘텐츠로 육성하여 국내의 문화경쟁력을 높이며, 콘텐츠 시대 속 새로운 문화적 제재를 제시하기 위해 수행되었다. 콘텐츠산업의 성장세와 국내 문화의 흐름을 보아, 오늘날의 '한류'로 대변되는 문화콘텐츠는 현재 부재한 실정이기에 보다 한국적인 콘텐츠에 대한 개발을 통해 시대에 발맞추기 위한 움직임이 필요한 시점으로 보인다. 이에, 본 연구자는 한국 고유의 차(茶)문화를 조명했으며 차(茶)문화의 근원지로 알려진 중국의 사례를 검토하여 국내 차(茶)문화의 콘텐츠화 전략을 제시하였다. 이를 위해 가장 선행되어야 하는 일은 국내 차(茶)문화에 대한 정체성과 가치를 규명하는 일이며, 이어 차(茶)문화에 대한 교육을 확대하고 수익구조를 다각화하여 한국만의 문화콘텐츠로서의 차(茶)문화의 재발견이 이루어져야 함을 시사했다.

• 건축역사연구
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• 제13권3호
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• pp.7-19
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• 2004

This study is to comprehend the interior space of the Royal Palace in the 15th Century, the early years of Joseon Dynasty. The subject of this study is limited to the center of the Royal Palace, that is Jeongjeon(正殿, the royal audience chamber) and Haengrang(行廊, which encloses Jeongjeon on four sides and has many rooms). It is very important to understand the usage of the interior space because the architectural space consists of the space unified by the organic function of the interior and the exterior space. But there are few studies on the interior space of Jeongjeon and Haengrang at the Royal Palace. Therefore, the purpose of this study is to understand the interior space of those buildings. The result of this study is following. Haengrang has several uses such as a night duty room, a storehouse, a government office or a banquet hall etc. So the interior spaces were finished with various methods that were suitable for the use of each room, and the material of the floor were the ground, Maru(the wooden floor) or Ondol(the Korean traditional heating system) There were held many kinds of ceremonies in Jeongjeon, and the government officials could not enter the inside of that building and took part in the ceremony on the front court of Jeongjeon, except the men performing the ceremony. But the high ranking officials could enter the inside when King gave a banquet and there, they prostrated themselves before King. They sat down with their legs crossed on the ground floor instead of sitting on a chair. When King held tea ceremony with Chinese envoys in Jeongjeon, they sat on Gyoui(交倚, a kind of armchair). Then, the government officials performing the ceremony in Jeongjeon prostrated himself around the King and the Chinese envoys and others stood around them.

• 한국콘텐츠학회논문지
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• 제15권3호
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• pp.352-361
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• 2015

차(茶)는 오랜 음용의 역사를 갖은 음료로서 커피, 코코아와 함께 세계 3대 기호음료로 알려져 있으며 생활문화와 전통이 함께하여 다양한 콘텐츠의 애플리케이션이 개발되고 있다. 애플 앱스토어와 구글플레이에 등록된 차연관 앱은 1,000개 이상으로 파악되었다. 본 연구는 스마트폰 앱의 호감도가 높은 20대를 주 연구대상으로 차 소비자들이 선호하는 차연관 앱의 기능은 무엇이고 선호하는 앱의 기능에 따라 소비자들의 특성에 차이가 있는지를 찾아보았다. 차 소비자 169명을 대상으로 설문조사를 한 결과 선호하는 차연관 앱 기능과 소비자들의 연령, 차 섭취량은 유의한 차이를 보였다. 20대는 차 마시는 곳 찾기, 엔터테인먼트와 티타이머 기능을 더 선호하였으며 30대 이상의 소비자 층은 예절, 다례, 다기, 차에 관한 기록의 기능을 더 선호하는 것으로 나타났다. 섭취량이 많은 소비자 층은 다례와 예절에 더 높은 선호도를 보였다. 선호하는 앱 기능과 소비자들의 성별, 차 애호 기간은 유의한 차이가 없는 것으로 나타났다. 본 연구는 차연관 앱에 관한 소비자 특성에 관한 기초자료를 제공하여 차연관 앱 개발을 도모하고 전통음료를 배경으로 한 다양한 앱과 콘텐츠 개발과 발전에 기여하는데 뜻이 있다.

• 동아시아식생활학회지
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• 제12권6호
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• pp.489-501
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• 2002

The list of monthly offering items of the Chunshin(薦新) ceremony, the service of offering the first food product of year to ancestors, shown in the Walryong(月令) in Oreaeui(五禮儀), the book written in early years of the Chosun dynasty, was studied and classified by food group. Six kinds of the cereals and grain products - barley, wheat, an early-ripening rice plant, a barnyard millet, and millet seed were offered. The meat products offered were wild geese, pheasants, swans, hares and dried-pheasants. Though not shown in e Walryong, roe deer and deer were offered from hunting trips in e winter. Eight kinds of sea-fish, six kinds of fresh-water first and six kinds of other seafood such as crab, octopus, and squid were offered. Ten kinds of vegetables: bamboo shoots, e99plants, cucumbers, etc. - were offered. Eleven kinds of tree fruits - cherries, apricots, Pears, etc., seven kinds of citrus fruits - tangerines, citrons, etc., seven kinds of nuts - chestnuts, pine-nuts, etc. and two kinds of melons - watermelons etc. - were offered. The hi인est variety in the offering items was the fruits category The remaining offering items included wine brewed from new rice. new brown seaweed, and green tea.

• 한국식생활문화학회지
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• 제1권2호
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

• 한국식생활문화학회지
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• 제16권5호
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• pp.483-491
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• 2001

Traditional Korean beverage can be divided into Jang, Gahl Soo, Mi Su, Soo Jung Gwa, Shick Hae, Tahng, Hwa Chae, Sook Su, and Tea according to ingredients and how it is proccessed. The purpose of this study was to investigate the Korean beverage percetpion and to analyze the factors (sociodemographic factors and life-style related factors) which influence percetpion of Korean beverage. Questionnaries were hand delivered to 2,200 subject residing in Seoul and 1,884 questionnaris were collected : resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the analysis of covariance(ANOCOVA).The results are as follows: (a) Survey on Korean beverage perception showed that the recognition rates of ShickHae(58.4%), Cition Tea(53.5%), Sung Nung(48.7%) and Soo Jung Gwa(40.8%) were high, whereas those for Tahng, Jang, and Gahl Soo were low.(b) About 40% of respondents performing 4 kinds of Korean traditional ceremony a year The percentage that reported they purchased Korean beverages was 44.0%, higher than the 38.5% that answered they made Korean beverage at home.(c) In analyzing the factors which influence beverage perception, the sociodemographic factors variously influenced perception rate depending on beverage. Age and sex had influenced on perception rate of Shick Hae and Donggulre Tea. Income level influenced on the perception rate of Sung Nung and Citron Tea. Sociodemograhpic factors like senior over 50s, female and extended family size had positive influence on the perception rate.

• 한국전통조경학회지
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• 제30권1호
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• pp.39-45
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• 2012

본 연구는 조선시대의 다화들을 살펴 그림 속의 다양한 장면들을 통해서 음다공간의 독특한 경관성을 살피는 데 목적을 두고 있다. 특히 조선시대에 그려진 다화들은 다수 있으며, 그림을 그린 화가들도 대부분 알려져 있어 음다공간에 대한 당시 선비들의 취향과 자연성 및 장소성 등과 같은 경관요소를 알 수 있다. 한국에 차가 도입된 것은 삼국시대로 매우 오래된 역사를 갖고 있다. 지금까지 차에 관한 연구는 다양하게 전개되고, 연구결과도 많이 발표되었지만, 조경학적 관점에서 살펴본 연구는 미미한 수준이었다. 조선시대에 그려진 다화가 한국인의 차문화를 설명할 수 있는 하나의 문화적 코드라는 전제하에 다화에 나타난 다양한 장면들을 분석하여 한국인들이 형성하였던 음다공간이 가진 경관요소의 특징을 밝혔는데, 다음과 같은 결론을 얻을 수 있었다. 조선시대 다화에서 나타난 구성요소를 건축요소, 수요소, 석요소, 식물요소로 나누었으며, 첫째, 건축요소는 일본의 경우처럼 전용다실 특정한 건물이나 특별히 정해진 장소가 없이 어느 곳에서나 행해졌음을 확인할 수 있었다. 차와 연관된 건축물이나 정원이 없다는 것은 한국인이 가진 격식에 얽매이지 않고, 자연을 좋아하는 문화와 연관되는 것으로 볼 수 있다. 둘째, 수요소는 자연스러운 수경관을 연출하고 있었다. 셋째, 석요소는 완상이나 실용의 목적을 겸했음을 알 수 있었다. 넷째, 식물요소는 수목들이 기품 있는 형태미를 가지고 있으며, 수목들의 내재적인 상징성을 고려하여 식재하였음을 알 수 있다. 조선시대의 다화를 통해 한국 사람들은 차를 마시는데 있어서 일본과 달리 다도라는 어떤 특별한 격식을 따지지 않았으며, 한정된 공간을 정하지 않고 앉은 자리가 음다공간이었던 것으로 생각할 수 있었다.