祁門 安茶의 정체성에 관한 탐색 (Investigation of the Identity of Qimen Ancha)

서지정보

· 발행기관 : 한국차학회
· 수록지 정보 : 한국차학회지 / 19권 / 4호 / 1 ~ 10페이지
· 저자명 : 오명진

초록

The meaning and category of fermented tea are increasing, and the storage methods of Lucanghave also converged into a single process. This paper reviews the origin of Lucang tea through a historical investigation of Ancha or An tea, and examined the reason for itbeing known as LiuAn area's tea rather than Qimen's. The following aspects can be suggested as the findings of this research. First, Ancha was half-fermented tea exported to Southeast Asia before the production of black tea in the Qimen area in the Ming and Ching dynasties. Scholars generally settled the origin of black tea on Xiaozhong black tea at end of the Ming dynasty, which explains why early Xiaozhong black tea was treated green tea after a fermentation process. This teawas developed from half-fermented tea, such as Ancha. On the other hand, the origin of Ancha can be traced back up to the middle of the Ming dynasty. Therefore, a comparison between Ancha and Xiaozhong black tea is possible to determine the origin of black tea. Second, Ancha,half-fermented tea, was a post fermentedtea that preceded compression manufacturing in a bamboo basket and was sold after a certain period. Thisis a similar concept to Lucang fermented tea, such as Puer tea these days. Therefore,the view of some business and academic fields that consider Lucang began with the Hong Kong merchants around the 1950s, which needs to be corrected. Third, the name,‘Ancha’, was derived from the old name of Huizhou in the Ming and Ching dynasties called ‘Xinan’, which is its origin and product place. On the other hand, its name was famous for ‘Liuan tea’ than the actual name Ancha, manifesting the manufacturing place. Because Liuan had been emphasized and being copied or borrowed by various manufacturers for the medical efficacy, the use of tea leaves of Liuan by some tea makers was significantly effective on Ancha.

영어초록

The meaning and category of fermented tea are increasing, and the storage methods of Lucanghave also converged into a single process. This paper reviews the origin of Lucang tea through a historical investigation of Ancha or An tea, and examined the reason for itbeing known as LiuAn area's tea rather than Qimen's. The following aspects can be suggested as the findings of this research. First, Ancha was half-fermented tea exported to Southeast Asia before the production of black tea in the Qimen area in the Ming and Ching dynasties. Scholars generally settled the origin of black tea on Xiaozhong black tea at end of the Ming dynasty, which explains why early Xiaozhong black tea was treated green tea after a fermentation process. This teawas developed from half-fermented tea, such as Ancha. On the other hand, the origin of Ancha can be traced back up to the middle of the Ming dynasty. Therefore, a comparison between Ancha and Xiaozhong black tea is possible to determine the origin of black tea. Second, Ancha,half-fermented tea, was a post fermentedtea that preceded compression manufacturing in a bamboo basket and was sold after a certain period. Thisis a similar concept to Lucang fermented tea, such as Puer tea these days. Therefore,the view of some business and academic fields that consider Lucang began with the Hong Kong merchants around the 1950s, which needs to be corrected. Third, the name,‘Ancha’, was derived from the old name of Huizhou in the Ming and Ching dynasties called ‘Xinan’, which is its origin and product place. On the other hand, its name was famous for ‘Liuan tea’ than the actual name Ancha, manifesting the manufacturing place. Because Liuan had been emphasized and being copied or borrowed by various manufacturers for the medical efficacy, the use of tea leaves of Liuan by some tea makers was significantly effective on Ancha.

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