전통발효차의 생산방식과 특성 = The Production Characteristics of Traditional Fermented Tea : The Case of Akyang-myun, Hadong-gun

다국어 초록 (Multilingual Abstract)

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.

목차 (Table of Contents)

• Abstract
• 서론
• 본론
• 결론과 제언
• 참고문헌