A study on the characteristics and transmission of the Da-San Hwang-Cha In the renaissance of tea culture of the later Joseon era, Da-San(茶山) Jeong Yak-yong(丁若鏞) who worked hard as the central figure of the restoration of tea culture, made Hwang-Cha(黃茶) personally and taught people how to make it in several places. The Hwang-Cha of Da-San was a small chunk of lump tea(團餠茶, Danbyoung-Cha) that was made dumplings of tea powder which was ground of tea made by specifical method, to repeat steam and dry three times(三蒸三 曬, Samjeung-Samsoe) or nine times(九蒸九曝, Gujeung-Gupo). Because it was tempered easily without grinding for ready to drink just by infusing or brewing for drinking, it is able to guess that the Hwang-Cha made this way was drunk by drinking tea soup with tempered tea powder and to drink so was the best way to take nutrition completely from all of nourishment of tea. The reason Hwang-Cha was made by the method to repeat steam and dry nine times was to use for medicinal purposes. The method of repeat of steam and dry was the way to soften the strong and cold nature of tea in order to become the flavor and taste of tea softer and become the medicinal efficacy stronger. The Hwang-Cha of Da-San was named several name like Jeong-Cha(丁茶) · Nam-Cha(南茶) · Manbul-Cha(萬佛茶) · Jukro-Cha(竹露茶). It means the tea of Da-san spread in various people and regions. The lump tea made by Cho-yee(草衣) was also called Nam-Cha, was made a shape of lump tea of ground tea made of dried tea through the tea manufacturing process like the Hwang-Cha of Da-San and was drunk as the case of medicinal purpose. The facts allow of one explanation that the lump tea of Cho-yee was also handed down from Da-San.
Ⅰ. 들어가는 말
Ⅱ. 다산 황차의 특징
Ⅲ. 다산 황차의 전승
Ⅳ. 나가는 말