contents

Introduction

Brief History of Korean Tea Tradition

Characteristics of Korean Tea Culture and

its

DifferenceFive beauties of Korean green tea

1

2

3

4

Detailed method of Korean tea making5

Entering to some Korean Tea terminology6

Conclusion7

1. Introduction

• English name of 'TEA' is called as 'CHA' in Korea.

⇒ The name is commonly used in China, Japan

Camellia Sinensis

(Cha-namu)

Cha : Korea, China, Japan

Chai : Russia, Mongol

Chay : Arabia, Turkey

Tea : USA, UK

Te : Italy, Spain, Sweden, Norway

Tee : Germany, Finland

Tey(They) : India, Sri Lanka

1. Introduction

• Classification of Cha(Tea)

Tea

Green(녹차 ) · Yellow(황차 ) · Black tea(홍차 )

Unfermented( 불발효차 ) · Partially fermented( 부분 발효차 )

Fermented tea( 발효차 )

Parched( 덖음차 ) · Steamed tea( 종차 )

Korean( 한국차 ) · Chinese( 중국차 ) · Japanese( 일본차 ) ·

Indian tea( 인도차 )

1st plucked( 우전차 ) · 2nd plucked( 세작차 ) · 3rd plucked

( 중작차 ) etc

1. Introduction

• I believe that 'Naturalism' and 'Substantialism' are the two

most emphasized and underlying philosophy throughout the

1,400-year-old Korean tradition of tea culture.

Formality

means excessive rituality and

artificiality accompanying to tea drinking

process like in the Japanese tea

ceremony(Chanoyu)

Substance

relates to the genuine purpose

of tea

drinking activity and Koreans'

value

devoted to their tea life.

"Substance over

Formality"

"How to seek and preserve the beauty

of tea itself and enjoy them in everyday

life

at full extent"

2. Brief History of Korean Tea Tradition

1) the Beginning-from China

• It is said that 'Cha' was first used as a medicinal drink

as early as B.C. 2,737 by the Chinese emperor 'Shen Nong‘

⇒ The founder of tea in the world tea history.

• Around A.D. 350, a Chinese dictionary explained 'Cha'

as "a beverage which is made from the leaves by boiling".

• Other references mentioned that tea was valued so much

that tea brick was used as a kind of exchange medium,

currency.

2. Brief History of Korean Tea Tradition

1) the Beginning-from China

• At 780 AD, Chinese tea master 'Lu Yu(727-803)' wrote

the first book of tea 'Cha Ching(the Bible of Tea)'

It covers all the procedures of detailed

Chinese

tea cultivation, manufacturing, storing and

tea

drinking preparation techniques. Cha Ching

2. Brief History of Korean Tea Tradition

2) From China to Korea

• 'Cha' was introduced to Korea around sixth or seventh

century from China.

⇒ Some korean scholars or buddhist monk who travelled

to China probably brought tea products with them and

began to drink in Korea.

2. Brief History of Korean Tea Tradition

2) From China to Korea

• Old Korean history book of 'Samguk-yusa' and 'Samguk-

sagi'

'Samguk- sagi'

• Reported that Dai-Ryum, an envoy to

China,

brought tea seeds with him in A.D. 828

and King

Heung-Duk ordered the seeds be

planted in

Jirisan mountain

• It became an epoch to be flourishing

tea culture

in Korea and since then the Jirisan

mountain

area, such as Hwagae and Bosong

county, has

been the most popular Korean tea

plantation.

Samguk-yusa

Queen

Son-Dok

(ruled A.D. 632-647)

King Mun-Mu

(in A.D. 661)

Sol-Chong

drank tea tea to be used

as ceremonial

offering

the finest

scholar at that

time, advised

King Sin-Mun

that 'Cha'

should be used

to purify mind

2. Brief History of Korean Tea Tradition

2) From China to Korea

• In Koryo dynasty(918-1392) succeeding to Silla, Korean

tea culture was most popularized with the rising of

Buddhism as a national religion

⇒ Cha was used as the highest prize to be offered to high

ranked governmental officials by kings and also used as

an official offering in important public ceremonies.

⇒ In Buddhism, Cha is widely regarded as a symbol of Zen

spirit and it was used as an offering to Buddha in temple

ceremonies.

⇒ It was natural that Buddhist monks drank tea everyday

to avoid sleepiness and purify mind in their stoic lives.

2. Brief History of Korean Tea Tradition

2) From China to Korea

• During Yi(Lee) Dynasty(1392-1910), Korean tea culture

declined as the Confucianism replaced Buddhism as a

spiritual mainstream. Buddhism was repressed and became

separated from public.

⇒ Tea culture was barely survived by a few Confucian

scholars(Son-bi or Yang-ban) and mountain secluded

buddhist monks.

⇒ To make it worse, seven years of Japanese invasion to

Korean peninsula in the end of 16th century was a fatal

blow to Korean tea culture.

⇒ Many temples were destroyed and several hundreds of

the best Korean potters were abducted to Japan.Pottery War!

2. Brief History of Korean Tea Tradition

2) From China to Korea

• In the early 19th century, a great scholar Da-San(1762-

1836, meaning of tea mountain) and a Buddhist monk Cho-

Ui(1786-1866, meaning of grass garments) played key

roles for reviving long lost Korean tea tradition and

restored the Korean Way of Tea Life.

2. Brief History of Korean Tea Tradition

2) From China to Korea

Da-San

Da-San was exiled to Gangjin, southern part of Jirisan, for 10 years and during the period he indulged in tea life.

He educated town people and wrote some books and articles on tea.

He built a hermitage known as Il-ji-am near Dae-hung-sa temple in Haenam not far from Gangjin and lived in the hermitage for his last 40 years.

He wrote two great tea books 'Cha-Sin-Jon(the legend of tea god)' and 'Dong-Cha-Song(the hymn for korean tea)' there.

Cho-Ui

2. Brief History of Korean Tea Tradition

3) From China to Japan through Korea

• The earliest known reference on tea in Japan is 9th

century.

⇒ Like Korea, Japanese tea tradition was also brought

from China directly with the introduction of Zen

Buddhism or through a Korean kingdom Baikje.

⇒ Baikje's advanced culture and traditions including

Buddhism accompanied by tea were to be transplanted

to Japan.

⇒ However, tea drinking in Japan was very limited to the

aristocracy and buddhist ceremonies until 12th century

because of the rarity of imported tea from China.

2. Brief History of Korean Tea Tradition

3) From China to Japan through Korea

• The first tea seed were brought to Japan by the Buddhist

priest 'Eisai Myoan(1141-1215)' returning from China. • He brought back tea seeds with him in 1191 and

planted the seeds around the Kozanji temple in

the

northwest of Kyoto.

• He wrote the first Japanese tea book 'Kissa

Yojoki(

Book of Tea Sanitation)' in 1214 and claimed in

the

book that tea is the ultimate mental and medical

remedy and has the ability to make one's life

more

full and complete.

EisaiMyoan

3. Characteristics of Korean Tea Culture and its Difference

• Korean produced tea is mainly unfermented green tea.

⇒ The finest quality, known as 'Woojon-Cha' is made of tea

leaves plucked and parched before April 20th mostly by

hand.

⇒ Next quality tea is called 'Jaksol-Cha'. which is made of

tea leaves picked from April 20th through May 5th.

⇒ After that, 'Jungjak-Cha' and 'Daejak-Cha' are also named

based on the time of harvest.

3. Characteristics of Korean Tea Culture and its Difference

1) Difference in Manufacturing Method

-Korea, China, Japan

Classification of Cha(Tea)

Unfermented Partially fermented Fermented tea

Green tea Yellow tea Black tea

Korean, Chinese,

Japanese

Chinese India, England

Longjing Oolong

3. Characteristics of Korean Tea Culture and its Difference

1) Difference in Manufacturing Method

-Korea, China, Japan

Korean green tea vs. Japanese green tea

Korean green tea Japanese green tea

unfermented green tea

parched tea

(bucho-cha)

steamed tea

(jeung-cha)

3. Characteristics of Korean Tea Culture and its Difference

2) Differences in Shape and Color

Chinese

Oolong tea has thick

yellow color

Japanese

distinctive green

Korean

soft green and clear

The soft green color gives us a somewhat

relaxation

feeling with maintaining the natural freshness

of tea leaves.

• The Korean process of tea making centers on retaining

the original natural elements of tea leaves which is

classified as "Cool(Yin)" according to the traditional

Korean medicine.

• Chinese tea leaves have turned black after the process

of fermentation so that the color of tea becomes brownish

or dark yellowish.

3. Characteristics of Korean Tea Culture and its Difference

3) Difference in tea rituals; Korean's simplicity and

Japanese complexity

• Korean way of tea drinking is not bending to the long and

intricate rituality of tea processing like Japan, but also

avoids falling into the eating like daily routine procedure

like in China.

• We have preserved a very unique and practical method of

'Cha-rye(tea etiquette)' with full of Korean people's wit.‘Cha-Rye’ the traditional name of Korean

tea culture, is not artificial but natural,

not complex ritual but simple and

practical as well as full of beauty. Cha-Rye

“Not being excessive and

also not being short”

3. Characteristics of Korean Tea Culture and its Difference

3) Difference in tea rituals; Korean's simplicity and

Japanese complexity

It is the central theme of Korean way of tea

life. • Korean tea people think that in tea brewing process,

when the rituals become overburdening, it is easy to

lose

the original taste.

3. Characteristics of Korean Tea Culture and its Difference

3) Difference in tea rituals; Korean's simplicity and

Japanese complexity

• Korean tea doesn't mix any other artificial additives in

processing and also doesn't add any other ingredients

or

foods such as sugar, cream or milk in drinking.

⇒ Cakes or candies are avoided because it could hinder

the true

taste of tea itself.

3. Characteristics of Korean Tea Culture and its Difference

3) Difference in tea rituals; Korean's simplicity and

Japanese complexity

One bottle of water, one kettle of tea

when you are thirsty, make it yourself.

Do not tie yourself to rituals, enjoy as your heart desires.

I hope you will live free all your life until the end.

(by Wongwang, Koryo dynasty's national monk)

4. Five beauties of Korean green tea

• What would be the primary reason of tea drinking?

⇒ For healthy body because of the green tea's various

medicinal

effects?

⇒ Or as a medium of spiritual meditation and as the

same means

of Zen?

⇒ Or simply a substitute of water? Even though, all of these reasons are

accepted, the most important reason

would

be in the secret beauty of tea itself.

4. Five beauties of Korean green tea

• The beauty of tea could be classified into five virtues

fragrance color

taste efficacy mind

5. Detailed method of Korean tea making

• In order to prepare green tea in Korean way, Korean

cha-kee(tea ware set) is recommended.

⇒ Tea set is basically consist of cha-kwan(small tea pot for brewing),

cha-daejup or sook-woo(lipped small tea bowl for water cooling),

cha-jan(tea cup) depending on the number of persons to be served.

cha-ho small pottery for tea containing

toe-su-kee big bowl for discarding used water and brewed tea leaves

chajan-bachim saucers

cha-si bamboo tea spoon

cha-po tea mat or towel

sometimes

additional

5. Detailed method of Korean tea making

< 석간주다기세트 > < 분청다기세트 >

< 백자항아리형다기세트 >

< 귀얄철화당초문다기세트 >

• cha-kee(tea ware set)

5. Detailed method of Korean tea making

<백자다기세트>

<가마>

• cha-kee(tea ware set)

5. Detailed method of Korean tea making

1) Detailed method of Korean tea making• Boiled water is poured into cha-kwan, cha-daejup and cha-jans to warm them up the utensils and the water is thrown away• Hot water is allowed to cool while appropriate volume of dried tea leaves is placed in pot.• Warmed water is gently poured into pot and is allowed to draw in pot for 2-3 minutes for enough brewing. • Brewed tea is poured into each cups several times, a little at a time, back and forward, in order to distribute equally until no drops of water remain in the pot.• After serving and drinking the first cup of tea, paeng-ju is preparing second serving with the same way of first serving.

5. Detailed method of Korean tea making

2) To enjoy green tea fully

• The first step is to inhale its fragrance.

• The second step is to enjoy the color of the brewed

tea.

• The third step is to taste it on tongue.

• Finally there is the lingering aftertaste in the mouth to

be enjoyed.

The best way of tea brewing is to maintain the

same elements(colour, fragrance, taste) from

the first serving to the last serving and to

coordinate all the five tastes appropriately.

5. Detailed method of Korean tea making

3) Used tea leaves can be utilized in various ways

after

being dried• In cooking, in bath water or as a hair rinse or to

remove

the odor from a refrigerator and even to fill a pillow

inside.

6. Entering to some Korean Tea terminology

1) Tea utensils• cha-kee(tea utensils, tea set; 차기 )

• cha-kwan(tea pot; 차관 )

• cha-jan(tea cup; 차잔 )

• cha-daejup or sook-woo(tea bowl for cooling water; 차대접 , 숙우 )

• cha-sang(tea table; 차상 )

• cha-ho(tea containing pottery; 차호 )

• cha-tong(tea can; 차통 )

• cha-jang(tea chest; 차장 )

• cha-po(tea towel; 차포 )

• cha-si(tea spoon; 차시 )

• cha-mool(tea water; 차물 )

6. Entering to some Korean Tea terminology

2) Tea drinking process• cha-rye(Korean tea offering ceremony, ritual; 차례 )

• cha-do(way of cha-in's life or method of tea ceremony; 차도 )

• cha-in(tea drinking people; 차인 )

• cha-hoe(tea meeting, gathering of cha-in; 차회 )

• cha-sil(room for tea meeting; 차실 )

• paeng-joo(provider & server of tea meeting, invitor of cha-hoe;

팽주 )

7. Conclusion

Korea has 1,400 years of old and unique tea tradition.

Korea produced only unfermented green tea. The most important

aspects of Korean tea life is “how to seek and preserve the natural

beauties of tea itself and enjoy them at full extent” and the

underlying philosophy for this purpose is ‘naturalism’ and

‘substantialism’.

Five beauties we are seeking when drink tea is ‘fragrance’ ‘color’

‘taste’ ‘efficacy’ and ‘mind’.

The ultimate purpose of Korean tea life is to search the purity and

warmness of nature and to resemble the five beauties, then to

realize it in everybody's daily life.

7. Conclusion

Korean way of tea drinking is very concise, practical and

personal.

It is not bending to long and intricate rituality like Japan, but

also

avoids falling into daily routine procedure like China. “Not

being

excessive and also not being short” could be explained as the

essence of Korean tea culture. And the title of this article,

‘Substance over Formality’ is, along with the ‘Naturalism’, the

essential spirit of Korean way of tea loving life.