1900년대 초기 우리나라 발효차 유형의 발굴 및 복원 연구

장효은( Hyou-eun Jang) 한국차학회 2008 한국차학회지 Vol.14 No.2

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.

茶의 학교급식음료화에 대한 실태와 인식 조사

장효은(Hyou Eun Jang),김종철(Jong Cheiol Kim),이윤경(Yun Kyung Lee) 한국차학회 2013 한국차학회지 Vol.19 No.4

This study conducted an actual condition and recognition survey on tea as a drink for the school food service in 18 cities and towns of South Gyeongsang Province. In the survey on the actual condition, 77% supported the expansion of tea as a drink for the school food service and 73% supported education on creativity and human nature through tea-culture using tea as a drink for the school food service. In the survey on recognition, 64.1% supported the expansion of tea as a drink for the school food service and 59.4% supported education on creativity and human nature through tea-culture using tea as a drink for the school food service. This results shows that using tea as a drink for school food service promotes a preference for tea and makes them think that it is necessary to use tea as a drink for the school food service.

전통발효차의 생산방식과 특성

장효은(Hyou Eun Jang) 한국차학회 2014 한국차학회지 Vol.20 No.3

Traditional fermented tea has played an important role in Korea tea culture, but unlike green tea, fermented tea has not been recognized. Therefore, this study was designed to identify the production style and importance of traditional fermented tea by analyzing traditional fermented tea. For this purpose, this study used the ‘classification of six tea' and field research. In Akyang region, fermented tea is produced daily and transmitted by women. At least four different types of fermented tea exist: white, yellow, oolong and black tea. The influence of the floor hall·Ondol·deep eaves of Hanok has developed a unique fermentation method in Korea. In particular, spontaneous transmission and process of black tea over several generations has been noted. Despite the existence of the traditional fermented tea, green tea was recognized as the sole traditional tea because of complex causes. Recently, the type and history of the traditional fermented tea was investigated. The important thing is that fermented tea is a unique traditional culture of Korea and the life history, oral history, and local history of modern Korea can be understood by through traditional fermented tea.

한국 전통 발효차의 전승양상과 소비형태

장효은(Jang, Hyou-Eun),조기정(Cho, Kee-Jung) 비교민속학회 2013 비교민속학 Vol.0 No.51

전통 발효차는 우리에게 유구한 시간동안 전승되며 생활 속에서 자연스럽게 음용되어왔으나 그 문헌 기록이 소략하여 형태 규명에 어려움을 겪고 있다. 이에 본 연구에서는 근현대 문헌 분석과 하동군 악양면을 중심으로 한 현지조사를 통해 전통 발효차의 전승양상과 소비형태를 발굴하고 다음과 같은 특성들을 밝혀냈다. 첫 번째 특성은 다양성이다. 전통 발효차의 종류에는 백차·황차·청차·홍차가 존재했으며 매우 다양한 형태로 소비되었고 가격 폭 또한 넓었다. 그럼에도 불구하고 지금껏 발효차의 다양성이 조명 받지 못했던 것은 차의 명칭이 주로 ‘작설’, ‘잭살’로 통칭되었기 때문이었다. 두 번째 특성은 일상성이다. 발효차는 음료용·약용·의례용·기원용·식재료용으로 일상적으로 사용되었고 이용하던 차도구는 살림도구로도 사용될 수 있는 실용적인 것들이었다. 발효차는 자급자족되기도 했으나 전국적으로는 주로 방문판매, 장시판매를 통해 유통되었다. 세 번째 특성은 여성 주도성이다. 여성은 가족 구성원을 주도해 발효차를 소비하고 전승했다. 여성들은 남성에 비해 외부활동이 자유롭지 못했기 때문에 한가한 때 안방에 모여서 담소를 나누며 발효차를 즐겼다. 그녀들에게 발효차를 마시는 것은 여성들만의 시간과 공간을 창출한다는 의미를 가졌던 것으로 해석된다. 전통 발효차는 오랫동안 민중에 의해 주체적으로 전승되고 향유되던 한국의 독자적인 민속문화로 이에 대한 자료는 한국근대의 생활사, 구술사, 지방사를 알 수 있는 새로운 미시사적 자료로 심도 깊은 연구가 필요하다. 이는 현대적 변화 속에서 전통이 급격히 사라져가는 농촌의 문화·경제적인 면을 조망하고 그 적응전략을 제시할 수 있는 중요한 계기가 될 것이다. The traditional fermented tea has been handed down to us long hours and drunk naturally in life. But we have difficulties to identify their existence to shortage of historical material. Therefore, this study excavated transmission aspect and consumption style about traditional fermented tea by using ‘analysis about traditional-modern materials’ and ‘field research focusing on Akyang-myun’ and identified following characteristics. First characteristic is diversity. There are four types of the traditional fermented tea, white tea, yellow tea, blue tea, black tea. And consumption styles of tea had been diverse and range of tea price had been wide. However, they has been still unknown because they has been called mostly ‘jakseol’ or ‘jacksal’. Second characteristic is dailiness. The fermented tea had been used as favorite drink·ritual drink·medical drink·food daily and villagers had used tea tools as utensils for practicality of tea tools. The fermented tea had been self-sufficient by villagers and had been traded through door-to-door sales·market sales nationwide. Third characteristic is women-dominated. The fermented tea had been transmitted and consumed by women on Akyang-myun. Because women had not been free than men they had drunk fermented tea together in the women’s quarters. They had used the fermented tea as good medium of communication and social culture. Because fermented tea is unique traditional culture of Korea, we can know life history, oral history, local history of modern Korea through folk material about traditional fermented tea. Therefore we must do in-depth study about that. This study will become important opportunity that can view social·economic side on rural areas and propose strategy for adaptation.

0.25㎛ gate Double-heterostructure AIGaAs/GaAs PHEMT의 성능향상을 위한 디지털 리세스에 대한 연구

류충식(Choong Sik Ryu),장효은(Hyou-Eun Jang),범진욱(Jinwook Brum) 대한전자공학회 2002 대한전자공학회 학술대회 Vol.2002 No.6