한국 제다의 전승 및 제다 문화재 지정에 관한 인문학적 고찰

Abstract

As the korean tea production has been newly designated as intangible cultural heritage in 2016, Korean Tea(cha) is again being focused on. In the context that tea production is the key to fix tea quality(aroma, color, flavor), the designation of tea production as cultural heritage enables korean tea to be strengthened in the competition with the chinese and japanese teas etc. This also could be one of the solutions for impending crisis charged on the korean tea industry.
 But the Korean Cultural Heritage Authorities announces that they will start on research and document on the tea manufacturing from now on. This is regrettable in that they have made dicision in advance on designating the tea production as cultural heritage without basic data aquisition. This reserch, on the occasion of designating the tea production as intangible cultural heritage, has rearranged the history of korean tea production development, explored the identity of korean tea production and looked into the meaning of the tea production transmission in the viewpoint of discriminating tradition and authenticity.
 Because of incomplete record, the story of korean tea production could be looked into only from the situation since the Chosun Dynasty. 『Boopoonghyangchabo(부풍향 차보)』and 『Dongdaki(동다기)』in the early days, 『Daboo(다부)』in the middle, 『Dasinjeon(다신전)』with 『Dongdasong(동다송)』and 「Dabeobsoochig(다법수칙)」 etc. are books related to the koran tea production development history. Among these, 『Boopoonghyangchabo』, the first record on korean teaproduction, is describing several items about the tea-herbal formula. 『Dongdaki』, as the first and positive report on the korean tea production, is introducing methods of steaming and drying off tea leaves on the fire. These methods are something much advanced and innovated. 『Daboo』is not directly comenting on tea production, in stead, suggesting firstly in korea the Dado concept with a word ‘the tea in my mind’(오심 지차). As the Dado premises the existence of supreme tea, we can see 『Daboo』 has stressed the importance of tea production.
 『Dasinjeon』and 『Dongdasong』has made the writer respected as The Saint of Korean tea. The tea production descrived in these books is the copy of chinese ways. Nevertheless, considering that the similarity in the natural characteristics and culture makes way of Tea production between china and korea simultaneously same and different, Choeo’s way of tea production seems to be creative and shared generally in korean surroundings.
 To conclude, the way of korean tea production has not been succeeded systematically but developed getting used to the surroundings of those days. For the unique korean way of roasting tea leaves, we can find a crucial factor in 「Dabeobsoochig」. It warns that tea leaves should be roasted halfway for the fragrance to be preserved. What we can see here is that the authenticity trying to seek the new is more important than the tradition sticking to the existings.