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contents
Introduction
1
Brief History of Korean Tea Tradition
2
Characteristics of Korean Tea Culture and its
Difference
3
Five beauties of Korean green tea
4
Detailed method of Korean tea making
5
Entering to some Korean Tea terminology
6
Conclusion
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1. Introduction

• English name of 'TEA' is called as 'CHA' in
  Korea.
• ? The name is commonly used in China, Japan

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1. Introduction

• Classification of Cha(Tea)

Green(??) Yellow(??) Black tea(??)
Unfermented(????) Partially fermented(??
???) Fermented tea(???)
Parched(???) Steamed tea(??)
Tea
Korean(???) Chinese(???) Japanese(???)
Indian tea(???)
1st plucked(???) 2nd plucked(???) 3rd
plucked (???) etc
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1. Introduction

• I believe that 'Naturalism' and 'Substantialism'
  are the two
• most emphasized and underlying philosophy
  throughout the
• 1,400-year-old Korean tradition of tea culture.

"Substance over Formality"
Formality
Substance
relates to the genuine purpose of tea drinking
activity and Koreans' value devoted to their tea
life.
means excessive rituality and artificiality
accompanying to tea drinking process like in the
Japanese tea ceremony(Chanoyu)
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2. Brief History of Korean Tea Tradition
1) the Beginning-from China

• It is said that 'Cha' was first used as a
  medicinal drink
• as early as B.C. 2,737 by the Chinese emperor
  'Shen Nong
• ? The founder of tea in the world tea
  history.
• Around A.D. 350, a Chinese dictionary explained
  'Cha'
• as "a beverage which is made from the leaves by
  boiling".
• Other references mentioned that tea was valued
  so much
• that tea brick was used as a kind of exchange
  medium,
• currency.

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2. Brief History of Korean Tea Tradition
1) the Beginning-from China

• At 780 AD, Chinese tea master 'Lu Yu(727-803)'
  wrote
• the first book of tea 'Cha Ching(the Bible of
  Tea)'

It covers all the procedures of detailed Chinese
tea cultivation, manufacturing, storing and tea
drinking preparation techniques.
Cha Ching
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2. Brief History of Korean Tea Tradition
2) From China to Korea

• 'Cha' was introduced to Korea around sixth or
  seventh
• century from China.
• ? Some korean scholars or buddhist monk who
  travelled
• to China probably brought tea products with
  them and
• began to drink in Korea.

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2. Brief History of Korean Tea Tradition
2) From China to Korea

• Old Korean history book of 'Samguk-yusa' and
  'Samguk-
• sagi'

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2. Brief History of Korean Tea Tradition
2) From China to Korea

• In Koryo dynasty(918-1392) succeeding to Silla,
  Korean
• tea culture was most popularized with the
  rising of
• Buddhism as a national religion
• ? Cha was used as the highest prize to be
  offered to high
• ranked governmental officials by kings and
  also used as
• an official offering in important public
  ceremonies.
• ? In Buddhism, Cha is widely regarded as a
  symbol of Zen
• spirit and it was used as an offering to
  Buddha in temple
• ceremonies.
• ? It was natural that Buddhist monks drank tea
  everyday
• to avoid sleepiness and purify mind in
  their stoic lives.

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2. Brief History of Korean Tea Tradition
2) From China to Korea

• During Yi(Lee) Dynasty(1392-1910), Korean tea
  culture
• declined as the Confucianism replaced Buddhism
  as a
• spiritual mainstream. Buddhism was repressed
  and became
• separated from public.
• ? Tea culture was barely survived by a few
  Confucian
• scholars(Son-bi or Yang-ban) and mountain
  secluded
• buddhist monks.
• ? To make it worse, seven years of Japanese
  invasion to
• Korean peninsula in the end of 16th century
  was a fatal
• blow to Korean tea culture.
• ? Many temples were destroyed and several
  hundreds of
• the best Korean potters were abducted to
  Japan.

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2. Brief History of Korean Tea Tradition
2) From China to Korea

• In the early 19th century, a great scholar
  Da-San(1762-
• 1836, meaning of tea mountain) and a Buddhist
  monk Cho-
• Ui(1786-1866, meaning of grass garments) played
  key
• roles for reviving long lost Korean tea
  tradition and
• restored the Korean Way of Tea Life.

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2. Brief History of Korean Tea Tradition
2) From China to Korea
Da-San was exiled to Gangjin, southern part of
Jirisan, for 10 years and during the period he
indulged in tea life. He educated town people
and wrote some books and articles on tea.
Da-San
He built a hermitage known as Il-ji-am near
Dae-hung-sa temple in Haenam not far from Gangjin
and lived in the hermitage for his last 40 years.
He wrote two great tea books 'Cha-Sin-Jon(the
legend of tea god)' and 'Dong-Cha-Song(the hymn
for korean tea)' there.
Cho-Ui
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2. Brief History of Korean Tea Tradition
3) From China to Japan through Korea

• The earliest known reference on tea in Japan is
  9th
• century.
• ? Like Korea, Japanese tea tradition was also
  brought
• from China directly with the introduction
  of Zen
• Buddhism or through a Korean kingdom
  Baikje.
• ? Baikje's advanced culture and traditions
  including
• Buddhism accompanied by tea were to be
  transplanted
• to Japan.
• ? However, tea drinking in Japan was very
  limited to the
• aristocracy and buddhist ceremonies until
  12th century
• because of the rarity of imported tea from
  China.

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2. Brief History of Korean Tea Tradition
3) From China to Japan through Korea

• The first tea seed were brought to Japan by the
  Buddhist
• priest 'Eisai Myoan(1141-1215)' returning from
  China.

• He brought back tea seeds with him in 1191 and
• planted the seeds around the Kozanji temple in
  the
• northwest of Kyoto.
• He wrote the first Japanese tea book 'Kissa
  Yojoki(
• Book of Tea Sanitation)' in 1214 and claimed in
  the
• book that tea is the ultimate mental and
  medical
• remedy and has the ability to make one's life
  more
• full and complete.

Eisai Myoan
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3. Characteristics of Korean Tea Culture and its
Difference

• Korean produced tea is mainly unfermented green
  tea.
• ? The finest quality, known as 'Woojon-Cha' is
  made of tea
• leaves plucked and parched before April
  20th mostly by
• hand.
• ? Next quality tea is called 'Jaksol-Cha'.
  which is made of
• tea leaves picked from April 20th through
  May 5th.
• ? After that, 'Jungjak-Cha' and 'Daejak-Cha'
  are also named
• based on the time of harvest.

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3. Characteristics of Korean Tea Culture and its
Difference
1) Difference in Manufacturing Method
-Korea, China, Japan
? Classification of Cha(Tea)
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3. Characteristics of Korean Tea Culture and its
Difference
1) Difference in Manufacturing Method
-Korea, China, Japan
? Korean green tea vs. Japanese green tea
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3. Characteristics of Korean Tea Culture and its
Difference
2) Differences in Shape and Color
The soft green color gives us a somewhat
relaxation feeling with maintaining the natural
freshness of tea leaves.
Korean
Chinese
Japanese
Oolong tea has thick yellow color
distinctive green
soft green and clear

• The Korean process of tea making centers on
  retaining
• the original natural elements of tea leaves
  which is
• classified as "Cool(Yin)" according to the
  traditional
• Korean medicine.
• Chinese tea leaves have turned black after the
  process
• of fermentation so that the color of tea
  becomes brownish
• or dark yellowish.

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3. Characteristics of Korean Tea Culture and its
Difference
3) Difference in tea rituals Korean's simplicity
and Japanese complexity

• Korean way of tea drinking is not bending to the
  long and
• intricate rituality of tea processing like
  Japan, but also
• avoids falling into the eating like daily
  routine procedure
• like in China.
• We have preserved a very unique and practical
  method of
• 'Cha-rye(tea etiquette)' with full of Korean
  people's wit.

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3. Characteristics of Korean Tea Culture and its
Difference
3) Difference in tea rituals Korean's simplicity
and Japanese complexity
Not being excessive and also not being short
It is the central theme of Korean way of tea
life.

• Korean tea people think that in tea brewing
  process,
• when the rituals become overburdening, it is
  easy to lose
• the original taste.

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3. Characteristics of Korean Tea Culture and its
Difference
3) Difference in tea rituals Korean's simplicity
and Japanese complexity

• Korean tea doesn't mix any other artificial
  additives in
• processing and also doesn't add any other
  ingredients or
• foods such as sugar, cream or milk in drinking.
  
• ? Cakes or candies are avoided because it could
  hinder the true
• taste of tea itself.

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3. Characteristics of Korean Tea Culture and its
Difference
3) Difference in tea rituals Korean's simplicity
and Japanese complexity
One bottle of water, one kettle of tea when you
are thirsty, make it yourself. Do not tie
yourself to rituals, enjoy as your heart
desires. I hope you will live free all your life
until the end. (by Wongwang, Koryo dynasty's
national monk)
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4. Five beauties of Korean green tea

• What would be the primary reason of tea
  drinking?
• ? For healthy body because of the green tea's
  various medicinal
• effects?
• ? Or as a medium of spiritual meditation and
  as the same means
• of Zen?
• ? Or simply a substitute of water?

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4. Five beauties of Korean green tea

• The beauty of tea could be classified into five
  virtues

fragrance
color
taste
efficacy
mind
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5. Detailed method of Korean tea making

• In order to prepare green tea in Korean way,
  Korean
• cha-kee(tea ware set) is recommended.
• ? Tea set is basically consist of
  cha-kwan(small tea pot for brewing),
• cha-daejup or sook-woo(lipped small tea
  bowl for water cooling),
• cha-jan(tea cup) depending on the number
  of persons to be served.

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5. Detailed method of Korean tea making

• cha-kee(tea ware set)

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5. Detailed method of Korean tea making

• cha-kee(tea ware set)

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5. Detailed method of Korean tea making
1) Detailed method of Korean tea making

• Boiled water is poured into cha-kwan, cha-daejup
  and
• cha-jans to warm them up the utensils and the
  water is
• thrown away
• Hot water is allowed to cool while appropriate
  volume of
• dried tea leaves is placed in pot.
• Warmed water is gently poured into pot and is
  allowed to
• draw in pot for 2-3 minutes for enough brewing.
  
• Brewed tea is poured into each cups several
  times, a little
• at a time, back and forward, in order to
  distribute equally
• until no drops of water remain in the pot.
• After serving and drinking the first cup of tea,
  paeng-ju is
• preparing second serving with the same way of
  first
• serving.

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5. Detailed method of Korean tea making
2) To enjoy green tea fully

• The first step is to inhale its fragrance.
• The second step is to enjoy the color of the
  brewed tea.
• The third step is to taste it on tongue.
• Finally there is the lingering aftertaste in the
  mouth to
• be enjoyed.

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5. Detailed method of Korean tea making
3) Used tea leaves can be utilized in various
ways after being dried

• In cooking, in bath water or as a hair rinse or
  to remove
• the odor from a refrigerator and even to fill a
  pillow inside.

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6. Entering to some Korean Tea terminology
1) Tea utensils

• cha-kee(tea utensils, tea set ??)
• cha-kwan(tea pot ??)
• cha-jan(tea cup ??)
• cha-daejup or sook-woo(tea bowl for cooling
  water ???, ??)
• cha-sang(tea table ??)
• cha-ho(tea containing pottery ??)
• cha-tong(tea can ??)
• cha-jang(tea chest ??)
• cha-po(tea towel ??)
• cha-si(tea spoon ??)
• cha-mool(tea water ??)

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6. Entering to some Korean Tea terminology
2) Tea drinking process

• cha-rye(Korean tea offering ceremony, ritual
  ??)
• cha-do(way of cha-in's life or method of tea
  ceremony ??)
• cha-in(tea drinking people ??)
• cha-hoe(tea meeting, gathering of cha-in ??)
• cha-sil(room for tea meeting ??)
• paeng-joo(provider server of tea meeting,
  invitor of cha-hoe
• ??)

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7. Conclusion
Korea has 1,400 years of old and unique tea
tradition. Korea produced only unfermented green
tea. The most important aspects of Korean tea
life is how to seek and preserve the natural
beauties of tea itself and enjoy them at full
extent and the underlying philosophy for this
purpose is naturalism and substantialism.
Five beauties we are seeking when drink tea is
fragrance color taste efficacy and
mind. The ultimate purpose of Korean tea life
is to search the purity and warmness of nature
and to resemble the five beauties, then to
realize it in everybody's daily life.
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7. Conclusion
Korean way of tea drinking is very concise,
practical and personal. It is not bending to
long and intricate rituality like Japan, but also
avoids falling into daily routine procedure like
China. Not being excessive and also not being
short could be explained as the essence of
Korean tea culture. And the title of this
article, Substance over Formality is, along
with the Naturalism, the essential spirit of
Korean way of tea loving life.