• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.59-67
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• 2021

This study was conducted to foster domestic tea (茶) culture as a single cultural content containing domestic culture, to increase domestic cultural competitiveness, and to suggest new cultural sanctions in the content era. Given the growth of the contents industry and the flow of domestic culture, cultural contents represented by the "Hallyu" of today do not exist at present, so it seems the time to move to keep pace with the times through the development of more Korean contents. Accordingly, this researcher has shed light on Korean tea (茶) culture, and reviewed the case of China, which is known as the origin of tea (茶) culture, and suggested a strategy for content creation of domestic tea (茶) culture. For this, the most prerequisite is to identify the identity and value of the domestic tea (茶) culture, and then expand education on tea (茶) culture and diversify the profit structure to serve as Korean cultural contents (茶) It suggested that the rediscovery of culture should be made.

• Journal of Internet of Things and Convergence
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• v.7 no.1
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• pp.35-41
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• 2021

The purpose of this study is to explore elderly women's experience of the convergent tea culture therapy program when they use day care centers, ultimately getting a better understanding of such experience. For the purpose, the study made profound interviews with 4 old women who experienced the convergent tea culture therapy program from its start to final session. That program was provided by H day care center located in P city. And then, this research analyzed data from those interviews by using the phenomenological methods. As a result of the analysis, the study could divided the surveyed female elders' experience of the above mentioned program largely into 4 categories, which are, 'getting away from daily routines', 'feeling as if I'm the queen when having tea', 'finding myself feeling younger with tea', and 'feeling the true sense of happiness with tea'. With this result taken into serious consideration, this study suggested that more attention and intervention be urgently needed in the field of senior welfare practices, especially leisure activity for elders which is currently in trouble due to the covid-19 crisis.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.7-16
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• 1988

An epigraph is an inscription mainly on a metal or stone monument, but some cases on bones or tortoise carapaces, ceramics, and coins. The '茶' inscriptions in 251 epigraphs in Korea are on 16 monuments, one tile, and one ceramic. By kingdom 5 belongs to shilla and 13 to Korea. The first '茶' inscription in on the Changsung-Tap of Borimsa Temple in Changhung-Kun, Chullanam-Do, which was established in 884 A.D. Religiously most of them are related to Buddism. Tea was most valued among valuables like gold, perlume, beads, etc. and so bestowed by kings. The study of epigraphs shows that our tea culture had most prospered diring the Kingdoms of Shilla and Korea.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.