명대 장원 『다록』의 해석상 제문제(중) - 제다법을 중심으로 - (A Study of New Interpretation of Ambiguous Meaning of Making Leaf Tea in 『DaRok』 by JangWon)

서지정보

· 발행기관 : 명청사학회
· 수록지 정보 : 명청사연구 / 45호 / 85 ~ 110페이지
· 저자명 : 송해경

초록

The development of ‘Roasted green tea’method is a very significant event in tea history, for various fermented green teas can be produced under this method. 『DaRok』 and 『DaSo』 both described the roasted green tea method are very precious works in this sense. Monk ChoEue rewrote the 『DaRok』 under the name of 『DaShinJun』 is also very important in Korean tea history in the same manner. Unfortunately, however there are big differences between many of 『DaRok』 versions. This differences also creates the different interpretations between scholars. In this study several key works has been done to clarify these disparities. First; Comparing the many versions of 『DaRok』 and try to best guess the original words based on the meaning of characters and conforming the tea making method. Second, there can be many sieves to be used in house works and in making tea. Many scholars argues that the sieve in『DaRok』 is a very fine silk sieve in preparing the Roasted green tea. However, this study clarify that the sieve JangWon mentioned was not a silk sieve but the bamboo sieve. The most important contribution of the this study may be the reinterpretation of “撤入篩中 輕團(那)數遍.”Many of Korean scholars interpret this clause as ‘EuNyum’that gently rubbing tea leaves to accelerate the fermentation process. This study strongly argues this phrase is not rubbing process but the cooling process. And the action done through the “撤入篩中 輕團(那)數遍”is not the gentle rubbing but the gentle rolling of several times to quickly cool the hot tea leaves to keep the green tea green and promote the taste and aroma.

영어초록

The development of ‘Roasted green tea’method is a very significant event in tea history, for various fermented green teas can be produced under this method. 『DaRok』 and 『DaSo』 both described the roasted green tea method are very precious works in this sense. Monk ChoEue rewrote the 『DaRok』 under the name of 『DaShinJun』 is also very important in Korean tea history in the same manner. Unfortunately, however there are big differences between many of 『DaRok』 versions. This differences also creates the different interpretations between scholars. In this study several key works has been done to clarify these disparities. First; Comparing the many versions of 『DaRok』 and try to best guess the original words based on the meaning of characters and conforming the tea making method. Second, there can be many sieves to be used in house works and in making tea. Many scholars argues that the sieve in『DaRok』 is a very fine silk sieve in preparing the Roasted green tea. However, this study clarify that the sieve JangWon mentioned was not a silk sieve but the bamboo sieve. The most important contribution of the this study may be the reinterpretation of “撤入篩中 輕團(那)數遍.”Many of Korean scholars interpret this clause as ‘EuNyum’that gently rubbing tea leaves to accelerate the fermentation process. This study strongly argues this phrase is not rubbing process but the cooling process. And the action done through the “撤入篩中 輕團(那)數遍”is not the gentle rubbing but the gentle rolling of several times to quickly cool the hot tea leaves to keep the green tea green and promote the taste and aroma.

참고자료

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