Abstract
In order to investigate the properties of traditional tea manufacturing method, the records on tea manufacture in literatures of Joseon dynasty were collected and reclassified according as general tea making processes, plucking, withering, fixing, rolling, molding, fermentation and drying. Young buds plucked from Kogu to Ipha was recognized as a material to make high quality tea the same way that it is now.
 Only a few records about withering were found that shade withering was used before fixing. Three kinds of methods, steaming, weak heat pan-firing and strong
 heat pan-firing, were used for fixing the tea leaves. The rolling process in Joseon
 dynasty was performed on limited or very lightly handled even if it was done.
 Meanwhile, there were three kinds of molding methods for making a lump tea which
 used fresh leaves, powder of tea leaves and tea leaves. Also various drying methods
 including ondol that is one of features of traditional house of Joseon was used for
 drying teas. It was identified that various kinds of teas were made by addition, omission or variation of tea manufacture processes in Joseon dynasty. This study indicated the tea culture of Joseon dynasty should be revaluated as a period of qualitative growth not a period of decline.
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