煎湯을 묘사한 唐宋茶詩考察

Study on Tang Song Chasi(唐宋茶詩考察) that Described Jeontang(煎湯)

Tang Dynast(唐代) Yugwoo(陸羽) commented the state of boiling tea when it boils making round bubbles just like fish eye as Eomok(鱼目 (Ilbi(一沸)) in ≪Dagyeong(茶經)≫ Ojija(五之煮). Also, mentioned continuously rising bubbles just like surging of water as Yongcheonryeonju(涌泉连珠(YIbi (二沸)), and boiling of water rising with drum sound as Deungpagorang(腾波鼓浪(Sambi (三沸)). Also, in Jo gil(趙佶)’s ≪Daegwandaron(大觀茶論)≫ and Chaeyang(蔡襄)‘s ≪Darok(茶錄)≫, boiling water like the crab eye was described as Hae-an(蟹眼) when boiling down(Jeomcha 點茶) the tea. The expression fish eye(Eo-an魚眼), Hae-an(蟹眼), frequently appeared in Daseo(茶書)와 and Chasi(茶詩) of Deungpagorang Tang Song (騰波鼓浪唐宋), however the expression Yongcheonryeonju(涌泉连珠) almost does not appear. Therefore, this research considered mainly with Tang Song Chasi (唐宋茶詩) where fish eye(魚眼), Hae-an(蟹眼), and Deungpagorang(騰波鼓浪) except Yongcheonryeonju(涌泉连珠). In the ‘Phrase(詩句) of Jeontang(煎湯)’, it was determined that such expressions as fish eye(魚眼), Hae-an(蟹眼), and Deungpagorang(騰波鼓浪) were used when making fermented alcohol or boiling vegetable not only boiling down tea(茶). Next, this research considered Tang Song Chasi(唐宋茶詩) which described Jeontang(煎湯) while Jeoncha(煎茶) in ‘Jeontang(煎湯) of Jeoncha(煎茶)’. When seeing this part, they boiled down tea(茶) in the boiling water like fish eye(魚眼) in Tang(唐), Baekgeoyeok(白居易)’s <Suhudahong-eogyangdongju(睡後茶興憶楊同州)> , <Sariryukrangjung-gisinchokda(謝李六郎中寄新蜀茶)>, singing the scene of boiling and drinking tea when there was a sound of raining over pine tree passing the stage of fish eye(魚眼) in Pi-yilhyu(皮日休)’s <Jacha(煮 茶)> of <Chajungjabyeong(茶中雜詠)>. Besides, when there’s a breeze sound passing the stage of fish eye(魚眼) stage while boiling the tea water(煎 茶) in Soshik(蘇軾)’s <Siwonjeonda(試院煎茶)>, they boiled and drank tea when the water boiled like Hae-an(蟹眼) in Ryuji(劉摯)’s <Jeonda (煎茶)>, and Yugyu(陸游)’s <Hyochoginjeondaheejakjanggoo(效蜀人煎茶戲作長句)>. To see the contents of these poems(詩), they didn’t follow the Jeonchabeob (煎茶法) which Yugu(陸羽) suggested in ≪Dagyeong(茶經)≫, but the tea water boing stage was different according to the writer. In boiling water(Jeontang 煎湯) of Jeomcha(點茶), this research considered Song Dynasty Chasi(宋代茶詩) which described Jeontang(煎湯) which described Jeomcha(點茶). When investigating the content of this part, Yugyu(陸游)’s <Heejak (戲作)> described Jeomcha(點茶) using boiling water as fish eye(魚眼), while Chaeyang(蔡襄) described Jeomcha(點茶) in the boiling water like Hae-an(蟹眼) in <Sida(試茶)> of <Bugwonsibyeong(北苑十詠)>. Baegokseom(白玉 蟾)’s <Daga(茶歌)> described boiling water(點茶) at the stage of pine tree wind and storm sound passing the stage of fish eye(魚眼) stage. Also, Lee, namgeum(李南金) boiled down tea(茶) in the stage of Sambi(三沸) stage, and Radaegyeong(羅大經) moved Dongbyeong(銅甁) from Jukro(竹爐) when there was Songpunghwewoo(松風檜雨) sound, and boiled tea when boiling sound got calm. To see the poems(詩) of this part, each poet(詩人) described boiling water stage when Jeomcha(點茶) differently. To see this, they boiled tea(Jeomcha 點茶) using different stage of boiling water each other without keeping the method of Jogil(趙佶)’s ≪Daegwandaron(大觀茶論)≫ and Chaeyang(蔡襄)’s ≪Darok(茶錄)≫. Accordingly, it was determined that the content of Jeontang(煎湯) of Jeoncha(煎茶) and the content of Jeontang(煎湯) of Jeomcha(點茶) showed very different aspect of Jeontang(煎湯) from Jeonchabeob(煎茶法) recorded in Daseo(茶書) and Jeomch