中國 點茶文化 發展史에 關한 硏究 = (A) study on the development history of pointing tea method in China

다국어 초록 (Multilingual Abstract)

In Chinese history of tea culture, the way of drinking tea is classified into boiling tea method of Tang dynasty, pointing tea method of Song dynasty, and brewing tea method of Ming dynasty, which has transmitted into nowadays. Tea was originated from Bashu (巴蜀) and spread to the Han race. After then, it was propagated to many eastern and western countries. Tea was generalized for drinking among people from Tang dynasty. Also, it had become essential in their Ii fe like salt during Song dynasty. Before LuYu appeared in mid-Tang dynasty, tea was mostly used for food or medical purposes, but after 「Tea Classics」, it was standardized for the first time. A method called Gyunjin-cha(見眞葉), which people drank only Malbal (沫饒) after they boiling it, was settled at that time. This thesis examined the ways of drinking tea for each period, and derived following conclusions.
First, China had a representing tea and the way of drinking for each period, however, none of the periods produced only one kind of tea. People consider that boiled tea(煮茶), pointed tea(點茶), and brewed tea(泡茶) as the representatives of Tang, Song, and Ming dynasty. However, in Tang dynasty, there was not only cake tea, but also many different kinds of loose tea, which were deserved to be called famous tea. Also, all three of crumby tea(團茶), loose tea(散茶), and cake tea(餠茶) existed in Song dynasty. Even though loose tea was the main part of the culture in Yuan dynasty, many people drank crumby tea as they did in Song dynasty. Only in Ming dynasty, loose tea, which was made by steeping leaf tea in water, became a mainstream.
Second, the importance of loose tea in Chinese history should be appreciated. People normally recognize loose tea, to be just one kind of teas with cake tea and crumby tea, but its importance has to be emphasized and perceived in different point of view. It is because crumby tea and cake tea existed only in particular period, but loose tea has existed in forms of solar-dried and roasted tea from when it was used for beverage for the first time till now, and since the end of Tang dynasty, it became a popular tea that common people enjoy. Therefore, if there were not loose tea, tea couldn't be a daily beverage for all Chinese. Moreover, loose tea provided a basis for the development of various tea because the procedure of manufacturing this tea was simple and it was easy to keep true incense. In other words, there was a high possibility that major six sorts of tea in China couldn't be born without the emergence of loose tea.
Third, it is true that drinking loose tea was widely liked by people even before Ming dynasty. Most people think that loose tea appeared after Zhu Yuan-Zhang(朱元璋) prohibited the use of crumby tea, however it had been widely diffused much earlier. There were quite a few of famous loose tea in Tang dynasty, and in the end of South Song dynasty, common people drank the dusted loose tea which was ground by millstone using hydraulicity. As loose tea got developed prominently after Yuan dynasty, people especially drank lots of brewed and dusted loose tea. However, from Ming dynasty till the present day, just brewing loose tea method is being used.
Fourth, besides crumby tea, loose tea or cake tea were also objects of pointing tea method. People unconsciously think that the object for pointing tea method is just crumby tea. But the objects of this method appeared to be very different in each period. In Five dynasties, Ok-cha(沃茶) method included pointing dusted cake tea method, and in Song dynasty, common people used dusting loose tea method. Also, both pointing dusted loose tea method and pointing dusted cake tea method existed during Ming dynasty. Royal families in Yuan dynasty used pointing tea method to drink crumby tea without extracting tea ointment. Even though they were all pointing tea methods, it is very important to point out the big differences in each period.
Fifth, here is an analysis of the effect of tea competition(鬪茶) in Song dynasty on Chinese tea culture. Tea competition of Song dynasty was a contest to judge the merits of tea between people who favored tea. By becoming popular to drink tea from royal families to hamlets through tea competitions, it contributed not only to the generalization of tea cuIture but also to make tea highly qualified with advanced way of drinking it. Moreover, it sublimated true tools for drinking tea to an object of savor as a piece of art. Also, it played an important role to take the manufacturing of tools for drinking into a part of their industry.
Song's delicate way of drinking dusted tea, which were pointing crumby tea method and pointing loose tea method, was not only the most dignified tea method but also had a big influence over the countries around China. If the cuIture of loose tea from Song dynasty didn't exist, there would be no brewing method of leaf tea today. In the thesis, a general view of tea culture was made. Also characteristics of tea culture and causes of changes in each period were analyzed. Especially, this thesis is focused on a detailed analysis of pointing tea method culture of Song dynasty. Although pointing tea method culture of Song dynasty no longer exists, by understanding how people at that time enjoyed tea, it is possible to make modern tea culture richer. This thesis would possibly give some contributions to such a development.

다국어 초록 (Multilingual Abstract)

中國の茶文化史では、飮茶法を大別し、唐代の煮茶法、宋代の点茶法そして明代以降現在に至る泡茶法の三つに分類している. 茶は巴萄にその起源をおいており、秦の中國統一を期に漢族へと傳えられ、その後世界中に廣がっていった. 茶は唐の時代から民間において飮用という形で飮むことが一般化し、宋の時代には薔油や鹽のように日常生活には欠かせない '開門七件事'の一っとなった. 唐の中期、陸羽が現れる以前は、茶は多くの場合食用または藥用として使われていたが、『茶經』以降、飮茶の方法が規範化され、茶も'見眞茶'卽ち茶だけを沸かし、沫障を飮むという方法が定着していく. 本論文では、各時代別にその時代を代表する飮茶法を考察し、次のような結論を得ることができた.
第一、中國には各時代を代表する茶と飮茶法が存在したが、どの時代も一種類の茶だけを生産していたわけではない. 俗に、唐代は煮茶法、宋代は点茶法、そして明代は泡茶法の時代であると言われるが、唐代には餠茶以外にも名茶として文獻に記錄されるほど有名な散茶がいくつも生産されていた. また、宋代には餠茶、團茶、散茶が共に存在していたし、元代においては散茶が主流をなしていたが宋代と似た團茶も飮用されていた. ただ、明代には勅令によって團茶が禁止きれて以來、茶葉を煎出して飮む散茶が主流となった.
第二、中國茶の歷史において散茶の重要性を再認識しなければならないという事實である. 我我はよく散茶を餠茶、團茶と共に茶の一種類であると認識しがちであるが、散茶の重要性については別の角度から强調され認識されなければならない. なぜなら、團茶と餠茶は特定の時代にのみ存在したものであるが、散茶は쇄茶、鰐茶という形で初期の飮用の頃から現在に至るまで存在し、唐の末期以降は一般の庶民によって大衆的に愛飮されてきたからだ. 故に、もし散茶というものが存在しなかったなら「關門七件事」に茶が入るほど中國の全人民が茶を柴しむことは出來なかったはずである. また、散茶はその製造過程が單純な爲、茶の眞香を生かすことができる上、多樣な茶が開發されるべく、その土台を築いたと言える. 卽ち、散茶なくして中國の六大茶類は存在しなかった可能性が高いというわけだ. このような觀点から、散茶は團茶や餠茶とは違う觀点からその重要性が强調され、認識されなければならない.
第三、散茶飮用が明代以前から流行していたという事實である. 一般的に散茶は朱元環による團茶廢止勅令以降のものであると思われているが、實際にはそれよりかなり以前から幅廣く存在していた. 唐代にも有名な散茶が數多く存在していたし、南宋の後期には一般の庶民によって水磨で碎いた散茶の末茶が飮まれていた. また、元代以降、散茶は目ざましく發展し、人人は散茶の泡茶、特に散茶の末茶を主に飮用した. ただ、明代以降今日に至るまでは散茶泡茶法で茶を柴しんでいる.
第四、團茶以外に散茶または餠茶も点茶法の對象だったという事實である. 我我は無意識のうちに点茶法の對象は團茶だけであると考えがちであるが、点茶法の對象は時代によって相當な遣いがある. 五代の沃茶法では餠茶を粉にして飮む餠茶末茶点茶法が存在し、宋代の民間では散茶末茶法で茶を飮み、明代には散茶を粉にて飮む散茶末茶点茶法と餠茶をか粉にて飮む餠茶点茶法が同時に存在した. 元代にも皇室では膏を絞らない團茶を点茶法で飮んだ. 故に、点茶法といっても時代によって相當な遣いがあるというのは重要な指摘であると考えるものである.
第五、宋代の鬪茶が中國の茶文化に及ぼした影響について分析した. 宋の鬪茶は茶人の間で行われた、茶を品評するための競技であったが、それが皇室から田舍の小さな村落にまで廣がることによって飮茶の風習が一般化するのに決定的な貢獻をした. また、茶の品質と飮茶法を高級化させたばかりでなく、茶器を玩賞の對象となる芸術品として昇華させ、茶具製造産業を一つの産業として成長させるのに重要な役割を果たした.
宋代の精巧な末茶飮茶法卽ち、團茶及び散茶点茶法は中國の茶文化の歷史上、最も品格のある美しい茶法だっただけでなく、周邊のいろいろな國にも多大なる影響を及ばした. 宋代の点茶文化は借や文人達によって韓國と日本へ傳えられ、それぞれの國で点茶茶札と抹茶茶道として花聞いている. もし、宋代の散茶文化がなかったなら、今日の葉茶泡茶文化はあり得なかったに遣いない. 本硏究論文では、中國の茶文化の發展を槪觀した後、各時代における茶文化の特性と時代別の變化の動因を、中でも宋代の点茶文化に重きを置いて分析した. たとえ、宋代の点茶文化がなくなり、今では自にすることができなくなったとしても、先人達がどのような方法で茶を飮用したかを理解することによって現代の茶生活をさらに豊かにすることができると考える. この硏究がそのような發展に少しでも寄與きれることを望む.

목차 (Table of Contents)

• 목차 = ⅰ
• 제1장 서론 = 1
• 제1절 문제의 제기 = 1
• 제2절 연구 방법 및 범위 = 3
• 제2장 점차문화의 역사적 발전사 = 5
• 제1절 당대 이전(唐代 以前~618) 및 당대(唐代, 618~907) = 5
• 1. 당 이전의 차문화 발전사 = 5
• 2. 당대의 음차문화 = 7
• 제2절 오대 (五代, 907~960) = 13
• 제3절 송대 (宋代, 960~1279) = 16
• 1. 당·송 변혁기에 대한 고찰 = 16
• 2. 기후 변화 및 인구 증가 = 20
• 3. 송대 음차 문화의 종합 = 22
• 제4절 원대(元代, 1217~1368) 및 명대(明代,1368~1448)초기 = 23
• 1. 원대의 점차문화 = 23
• 2. 명대 초기의 점차문화 = 26
• 제3장 점차문화의 차의 종류 = 30
• 제1절 병차(餠茶) = 30
• 1. 병차의 정의 = 30
• 2. 병차의 제차방법 = 31
• 3. 당대의 병차 = 32
• 4. 송대의 병차 = 34
• 제2절 단차(團茶) = 37
• 1. 단차의 정의 = 37
• 2. 단차의 제차방법 = 39
• 3. 단차와 병차의 제차법상의 차이 = 43
• 4. 송대 단차의 종류 = 50
• 제3절 산차(散茶) = 54
• 1. 산차의 정의 = 54
• 2. 산차의 제차방법 = 60
• 3. 산차의 종류 = 61
• 제4장 점차문화의 음차법 = 67
• 제1절 당대 이전 및 당대의 점차법 = 67
• 1. 암차 (庵茶) = 67
• 2. 자차법 (煮茶法) = 68
• 제2절 오대(五代)의 음차법 = 73
• 1. 소이의 음차법 = 74
• 2. 당대 자차법과의 차이 = 75
• 3. 송대 점차법과의 차이 = 78
• 4. 옥차법(沃茶法) = 79
• 제3절 송대의 음차법 = 80
• 1. 단차점차법(團茶點此法) = 81
• 2. 산차점차법(散茶點茶法) = 89
• 3. 송대의 투차 문화 = 92
• 제4절 원대의 음차법 = 101
• 제5절 명대의 음차법 = 104
• 1.『다보』서문에서의 산차점차법 = 105
• 2. 주권의 음차세계 = 106
• 제5장 고전문헌에 나타난 점차문화에 대한 의문고(疑問考) = 110
• 제1절 육우『다경』의 "소금첨가"에 대한 의문점 = 110
• 1. 소금첨가 이유에 대한 분석 = 110
• 2. 소금 첨가에 대한 후세의 반론 = 113
• 제2절 "세미(細米)와 능각(菱角)"의 크기에 대한 의문점 = 114
• 제3절 주권『다보(茶譜)』에서 발견되는 의문점 = 117
• 1. 제차방법에 대한 의문 = 117
• 2. 적절한 탕수에 대한 의문 = 118
• 3. '차소즉(茶少則)'과 '탕다즉(湯多則)'의 논의 = 119
• 4. 차수저(茶匙) 설명의 의문 = 119
• 제6장 결론 = 122
• 참고문헌 = 126
• (Abstract) = 130
• 中文摘要 = 134
• 日文要約 = 136