1900년대 초기 우리나라 발효차 유형의 발굴 및 복원 연구

A Study on Excavation and Restoration about Korea Traditional Fermented Tea Types in the Early 20th Century : Focusing Testimony in Hadong County

Our ancestor had made and drank various fermented tea in their lives. In this study I excavated various types of domestic traditional fermented tea in the early 20th century and restored this tea at first hand. The regions of investigation are akyang-myun and hwage myun in Hadong county, investigation periods is from 15 April to 23 July 2008, total number of witness is 50, total number of tea types is 53. The types of domestic traditional fermented tea is comprised of white tea, blue tea, black tea: black tea fermented in low temperature, black tea fermented in high temperature, yellow tea. The number of tea types shows respectively white tea - 8, blue tea - 1, black tea fermented in low temp. - 22, black tea fermented in high temp. - 20, yellow tea - 2. The black tea type is the first among various types. we had known that black tea type had been general by the early 20th century in korea. This testimony study is the first case about domestic traditional white tea and blue tea. If we extend the range of testimony study we will have more data about domestic traditional fermented tea. I restored type of domestic traditional white tea, blue tea, yellow tea, black tea-black tea fermented in low temperature, black tea fermented in high temperature. The white tea is manufactured by this mothed : picking leaves-fermented process that is accompanied with drying and has pale yellow color, neat taste. The blue tea is manufactured by this mothed : picking leaves-withering-roasting or steaming-rolling-fermentation-drying and has deeper yellow color and neat, sweet taste. The black tea fermented in low temp. is manufactured by this mothed : picking leaves-indoor withering-rolling-fermentation at low temperature-drying and has deeper red color and mature, sweet taste. The black tea fermented in high temp. is manufactured by this mothed : picking leaves-indoor withering-rolling-fermentation at high temperature-drying on an ondol room and has muddy brown color and thick, bitter taste. And yellow tea is manufactured by this mothed : picking leaves-roasting or steaming-rolling-accumulation-drying and has deeper yellow color and little astringent taste. If we continue this study on traditional tea manufacturing method with scientific technology, we can make excellent fermented tea.