Pub Date : 2023-09-30DOI: 10.21483/qwoaud.61..202309.91
Bae-young Choi
This thesis analyzed consumers' perceptions and evaluations of tea in the COVID-19 endemic era using social big data from Sometrend. The purpose of this study was to provide basic data for the development of the tea industry. For this purpose, we selected eight teas (green tea, black tea, puer tea, kombucha, barley tea, pea tea, citron tea, and ginger tea) with more than 30,000 social media posts from consumers from July 13, 2022 to July 12, 2023 from social big data. Next, we collected and analyzed 30 relevant words of consumer perception of each tea and 30 emotional words of consumer evaluation of each tea through social big data. The main results are as follows. First, the associative words consumers mentioned with each tea in their social media posts were categorized into well-being, situation, and food. Second, the sentiment words consumers used to rate each tea in their social media posts were categorized into positive, neutral, and negative. In conclusion, for consumers during the COVID-19 endemic era, tea has been emphasized for its functionality to promote physical health, its healing properties for psychological stability, and its palatability for good taste.
{"title":"Consumer Perceptions and Evaluations of Tea during the COVID-19 Endemic Era: Focusing on social big data analysis","authors":"Bae-young Choi","doi":"10.21483/qwoaud.61..202309.91","DOIUrl":"https://doi.org/10.21483/qwoaud.61..202309.91","url":null,"abstract":"This thesis analyzed consumers' perceptions and evaluations of tea in the COVID-19 endemic era using social big data from Sometrend. The purpose of this study was to provide basic data for the development of the tea industry. For this purpose, we selected eight teas (green tea, black tea, puer tea, kombucha, barley tea, pea tea, citron tea, and ginger tea) with more than 30,000 social media posts from consumers from July 13, 2022 to July 12, 2023 from social big data. Next, we collected and analyzed 30 relevant words of consumer perception of each tea and 30 emotional words of consumer evaluation of each tea through social big data. The main results are as follows. First, the associative words consumers mentioned with each tea in their social media posts were categorized into well-being, situation, and food. Second, the sentiment words consumers used to rate each tea in their social media posts were categorized into positive, neutral, and negative. In conclusion, for consumers during the COVID-19 endemic era, tea has been emphasized for its functionality to promote physical health, its healing properties for psychological stability, and its palatability for good taste.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-30DOI: 10.21483/qwoaud.61..202309.1
Gil-ryeong Kim
This study aims to establish the value of JinDarye's tradition, contribute to the proper establishment of contemporary JinDarye practices, and examine the historical changes of JinDarye as well as the characteristics and cases of Su-yeon JinDarye and Baekin JinDarye.
Firstly, in the historical evolution of JinDarye, both “Uisikheonda” and “JinDarye” were performed during the Silla period. In the Goryeo period, the ritual of JinDarye was observed in state ceremonies and palace rituals. In the Joseon period, as the state's order of etiquette was established, the court rituals were also restructured, leading to the transformation and development of JinDarye.
Secondly, the content of Su-yeon JinDarye was examined, focusing on the “Mushinjinchangwigye” carried out in the Year of the Rat (1848) when King Heonjong hosted a feast for Queen Sunwon’s sixtieth birthday. As a case study, the Su-yeon JinDarye of Baek Geun-hee, the director of the Hakjeon Academy of Korean Tea Studies, was explored.
Thirdly, Baekin JinDarye was reviewed, focusing on the contents of the “hoesak”, a gathering held by the king or crown prince the day after the Jin-yeon (feast) to encourage and reward the officials who worked hard for the feast. The Baekin JinDarye which is staged at the Daegu World Tea Culture Festival to 100 people, who were honored for their contributions to tea culture development including the committee chairman Lee Jin-soo, was used for its case.
In conclusion, the JinDarye ritual was a ceremony for wishing well-being and blessings. Based on thorough authentication and recreation of JinDarye rituals, it is important to reestablish it in a desirable direction. Through the excavation and continuation of the original form of ceremonial culture, contemporary JinDarye practices should be reestablished and developed. It is also necessary to modernize the cultural content of JinDarye while preserving its values and spirit, thus ensuring its preservation as a valuable cultural heritage.
{"title":"A Case Study of JinDarye","authors":"Gil-ryeong Kim","doi":"10.21483/qwoaud.61..202309.1","DOIUrl":"https://doi.org/10.21483/qwoaud.61..202309.1","url":null,"abstract":"This study aims to establish the value of JinDarye's tradition, contribute to the proper establishment of contemporary JinDarye practices, and examine the historical changes of JinDarye as well as the characteristics and cases of Su-yeon JinDarye and Baekin JinDarye.
 Firstly, in the historical evolution of JinDarye, both “Uisikheonda” and “JinDarye” were performed during the Silla period. In the Goryeo period, the ritual of JinDarye was observed in state ceremonies and palace rituals. In the Joseon period, as the state's order of etiquette was established, the court rituals were also restructured, leading to the transformation and development of JinDarye.
 Secondly, the content of Su-yeon JinDarye was examined, focusing on the “Mushinjinchangwigye” carried out in the Year of the Rat (1848) when King Heonjong hosted a feast for Queen Sunwon’s sixtieth birthday. As a case study, the Su-yeon JinDarye of Baek Geun-hee, the director of the Hakjeon Academy of Korean Tea Studies, was explored.
 Thirdly, Baekin JinDarye was reviewed, focusing on the contents of the “hoesak”, a gathering held by the king or crown prince the day after the Jin-yeon (feast) to encourage and reward the officials who worked hard for the feast. The Baekin JinDarye which is staged at the Daegu World Tea Culture Festival to 100 people, who were honored for their contributions to tea culture development including the committee chairman Lee Jin-soo, was used for its case.
 In conclusion, the JinDarye ritual was a ceremony for wishing well-being and blessings. Based on thorough authentication and recreation of JinDarye rituals, it is important to reestablish it in a desirable direction. Through the excavation and continuation of the original form of ceremonial culture, contemporary JinDarye practices should be reestablished and developed. It is also necessary to modernize the cultural content of JinDarye while preserving its values and spirit, thus ensuring its preservation as a valuable cultural heritage.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-30DOI: 10.21483/qwoaud.61..202309.31
Hyang-sook Lee, Jeong-jin Youn
This study attempted to verify the effect of personality education courses using media on the personality of university students. The subjects of this study were 189 university students attending university ‘D’ in Busan, consisting of 89 students in an experimental group and 100 students in a control group. The experimental group attended a personality education program using media for 15 weeks, and the control group attended a general education program for 15 weeks.
Statistical analysis of the study shows that the experimental group that attended the personality education program showed a more positive effect on personality than that of the control group.
Among the personality-related sub-factors of the analysis were global citizenship, consideration, responsibility, and filial piety. The results of this study suggest that personality education courses that use media have a positive effect on the personality of university students. This is meaningful in that this assessment can be used in the practical application of personality education using media in the future.
{"title":"How Personality Education the Uses Media Influences the Personality of University Students","authors":"Hyang-sook Lee, Jeong-jin Youn","doi":"10.21483/qwoaud.61..202309.31","DOIUrl":"https://doi.org/10.21483/qwoaud.61..202309.31","url":null,"abstract":"This study attempted to verify the effect of personality education courses using media on the personality of university students. The subjects of this study were 189 university students attending university ‘D’ in Busan, consisting of 89 students in an experimental group and 100 students in a control group. The experimental group attended a personality education program using media for 15 weeks, and the control group attended a general education program for 15 weeks.
 Statistical analysis of the study shows that the experimental group that attended the personality education program showed a more positive effect on personality than that of the control group.
 Among the personality-related sub-factors of the analysis were global citizenship, consideration, responsibility, and filial piety. The results of this study suggest that personality education courses that use media have a positive effect on the personality of university students. This is meaningful in that this assessment can be used in the practical application of personality education using media in the future.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-30DOI: 10.21483/qwoaud.61..202309.57
Hee-kyung Lee, Hyun-Suk Choi, Dubok Choi
The aim of this study was to investigate toxicity, elastase inhibitory activity, collagenase inhibitory activity, procollagen biosynthesis, hyaluronidase inhibitory activity and nitric oxide production inhibitory activity for improving anti-wrinkle and anti-inflammation using different extracts obtained from Camellia sinensis seeds. All extracts showed no cytotoxicity to Hs68 cell within 500 μg/mL. Among various extracts, elastase and collagenase inhibitory activities showed the highest inhibitory activity of 58.6% and 69.1% in 500 μg/mL of ethanol extract, respectivey. Procollagen biosynthesis showed high activity at 158.8% and 157.6% at 500 μg/mL of ethylacetate extract and ethanol extract, respectively. Hyaluronidase inhibitory activity showed the highest inhibitory activity at 31.2% in 500 μg/mL of ethylacetate extract, and nitric oxide production inhibitory activity showed high inhibitory activity at 40.4% in 500μg/mL of ethylacetate extract. The hyaluronidase and nitric oxide production was suppressed in ethylacetate extract, and it is considered that it can be applied to the treatment of inflammatory diseases. Taken together, the ethanol and ethylacetate extracts of C. sinensis seeds used in this study can be expected for skin protection and anti-inflammatory effects.
{"title":"Anti-wrinkle and anti-inflammation effects of Camellia sinensis seed extracts","authors":"Hee-kyung Lee, Hyun-Suk Choi, Dubok Choi","doi":"10.21483/qwoaud.61..202309.57","DOIUrl":"https://doi.org/10.21483/qwoaud.61..202309.57","url":null,"abstract":"The aim of this study was to investigate toxicity, elastase inhibitory activity, collagenase inhibitory activity, procollagen biosynthesis, hyaluronidase inhibitory activity and nitric oxide production inhibitory activity for improving anti-wrinkle and anti-inflammation using different extracts obtained from Camellia sinensis seeds. All extracts showed no cytotoxicity to Hs68 cell within 500 μg/mL. Among various extracts, elastase and collagenase inhibitory activities showed the highest inhibitory activity of 58.6% and 69.1% in 500 μg/mL of ethanol extract, respectivey. Procollagen biosynthesis showed high activity at 158.8% and 157.6% at 500 μg/mL of ethylacetate extract and ethanol extract, respectively. Hyaluronidase inhibitory activity showed the highest inhibitory activity at 31.2% in 500 μg/mL of ethylacetate extract, and nitric oxide production inhibitory activity showed high inhibitory activity at 40.4% in 500μg/mL of ethylacetate extract. The hyaluronidase and nitric oxide production was suppressed in ethylacetate extract, and it is considered that it can be applied to the treatment of inflammatory diseases. Taken together, the ethanol and ethylacetate extracts of C. sinensis seeds used in this study can be expected for skin protection and anti-inflammatory effects.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135082319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.21483/qwoaud.60..202306.55
Byung-hwa Yun
Jeda(製茶) is a rational process for prolonged preservation by maximizing active ingredients of tea. The government designated Jeda(製茶) as the national intangible cultural heritage as of July 14th in 2016. This study suggests the enforcement measures of Jeda transmission. First, it is support measures through legislation on tea. Active support is necessary for Jeda masters designated by Ministry of Agriculture, Food and Rural Affairs as well as providing tea manufacturing transmission system based on 「Cultural Heritage Protection Act」, 「Act on the Preservation and Promotion of Intangible Cultural Properties」, 「Act on Tea Industry Development and Tea Culture Promotion」. Second, recreational·eduational·academic·regional·economic activities are necessary to reinforce the value of Jeda. Third, it is necessary to construct a transmission institution, reinforce the support of government and local government and provide outreach educational programs for Jeda activation as national intangible cultural heritage. Fourth, Jeda should be established based on a local culture. It is necessary to work on archiving, reinforce community self-sustaining power of intangible culture and establish recreational foundation for local residents. Furthermore, it takes comprehensive effort to enhance the efficiency of Jeda cultural contents, have a multiple complex function and develop creative cultural contents.
{"title":"A Study on Cultural Contents of National Intangible Cultural Heritage tea manufacturing(Jeda, 製茶)","authors":"Byung-hwa Yun","doi":"10.21483/qwoaud.60..202306.55","DOIUrl":"https://doi.org/10.21483/qwoaud.60..202306.55","url":null,"abstract":"Jeda(製茶) is a rational process for prolonged preservation by maximizing active ingredients of tea. The government designated Jeda(製茶) as the national intangible cultural heritage as of July 14th in 2016. This study suggests the enforcement measures of Jeda transmission. First, it is support measures through legislation on tea. Active support is necessary for Jeda masters designated by Ministry of Agriculture, Food and Rural Affairs as well as providing tea manufacturing transmission system based on 「Cultural Heritage Protection Act」, 「Act on the Preservation and Promotion of Intangible Cultural Properties」, 「Act on Tea Industry Development and Tea Culture Promotion」. Second, recreational·eduational·academic·regional·economic activities are necessary to reinforce the value of Jeda. Third, it is necessary to construct a transmission institution, reinforce the support of government and local government and provide outreach educational programs for Jeda activation as national intangible cultural heritage. Fourth, Jeda should be established based on a local culture. It is necessary to work on archiving, reinforce community self-sustaining power of intangible culture and establish recreational foundation for local residents. Furthermore, it takes comprehensive effort to enhance the efficiency of Jeda cultural contents, have a multiple complex function and develop creative cultural contents.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81438430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.21483/qwoaud.60..202306.115
B. Choi
This thesis aimed to examine the patterns of black tea drinking at home in Gyeongseong in the 1930s as part of exploring modern black tea culture in Korea and to identify its characteristics. For the aim, this study reviewed books, papers, and institutional publications that could examine the socio-cultural situation of Gyeongseong in the 1930s. In addition, newspaper articles and serialized novels of ≪Chosun Ilbo≫ and ≪Dong-A Ilbo≫ published between January 1, 1930 and December 31, 1939, as well as cookbooks 『Joseonmussangsinsigyolijebeob』(1936) and 『Chosunyolijebeob』(1937) were collected as data. Based on these historical documents, a content analysis was conducted on the purpose of drinking black tea at home, selection of ingredients, cooking and drinking methods. The main results are as follows. First, in the 1930s, the drinking of black tea at home in Gyeongseong was accomplished through the role and supervision of modern housewives who promoted the improvement of harmonious dietary life according to the situation. Second, hygiene and health aspects acted as important requirements in selecting ingredients for drinking black tea at home. Third, the socially spread Western nutrition theory and scientificization of cooking became an influential catalyst for black tea drinking at home.
{"title":"A Study on Black Tea Drinking at Home in Gyeongseong in the 1930s","authors":"B. Choi","doi":"10.21483/qwoaud.60..202306.115","DOIUrl":"https://doi.org/10.21483/qwoaud.60..202306.115","url":null,"abstract":"This thesis aimed to examine the patterns of black tea drinking at home in Gyeongseong in the 1930s as part of exploring modern black tea culture in Korea and to identify its characteristics. For the aim, this study reviewed books, papers, and institutional publications that could examine the socio-cultural situation of Gyeongseong in the 1930s. In addition, newspaper articles and serialized novels of ≪Chosun Ilbo≫ and ≪Dong-A Ilbo≫ published between January 1, 1930 and December 31, 1939, as well as cookbooks 『Joseonmussangsinsigyolijebeob』(1936) and 『Chosunyolijebeob』(1937) were collected as data. Based on these historical documents, a content analysis was conducted on the purpose of drinking black tea at home, selection of ingredients, cooking and drinking methods. The main results are as follows. First, in the 1930s, the drinking of black tea at home in Gyeongseong was accomplished through the role and supervision of modern housewives who promoted the improvement of harmonious dietary life according to the situation. Second, hygiene and health aspects acted as important requirements in selecting ingredients for drinking black tea at home. Third, the socially spread Western nutrition theory and scientificization of cooking became an influential catalyst for black tea drinking at home.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87645043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.21483/qwoaud.60..202306.73
M. Jang
In modern society, there is a growing trend towards a healing movement that considers the quality of life and mental well-being. For those who live a modern life, rose tea is drawing much attention to food development due to the discovery of high-quality ingredients that have long been used for food as consumers' demand for high-quality flavors such as color, aroma, and nutrition of flowers increases. However, research on the excellent functionality of roses is still limited. For antioxidant experiments, Quercetin was selected as the standard substances of Gallic acid and Flavonoid as polyphenol standards. In addition, as a result of measuring the DPPH radical and ABTS radical scavenging activity using As a result of measuring the DPPH radical and ABTS radical scavenging activity with L-Ascorbic acid as a standard substance, the gallic acid content was measured in the standard test of polyphenols and flavonoids of two samples. Rose tea was 92.90mg GAE/g and climbing rose tea was 120.87mg GAE/g. As a result of measuring the quercetin content, rose flower tea was 9.44mg QE/g and climbing rose tea was 10.28mg QE/g, confirming that both polyphenol and flavonoid content of climbing rose tea were high. In DPPH radical scavenging activity measurement, rose tea was 96.3%, climbing rose tea was 94.3%, and in ABTS radical scavenging activity measurement, rose tea was 99.5% and climbing rose tea was 99.4%. In the measurement of antioxidant activity, there was no significant difference in antioxidant activity between climbing rose tea and rose tea, and both samples showed excellent antioxidant effects. In addition, it was confirmed that climbing rose tea had a higher evaluation than rose tea in aroma, taste, mouth feel and texture of sensory evaluation. Therefore, climbing roses are Tea with high value of blending of various tastes and functions of consumers, and it is believed that research on edible climbing roses that can bloom in all seasons as natural food materials and have the characteristics of multicultural flowers and fragrances is needed. As a result, it is hoped that recognition as a popular functional food will increase food consumption and serve as basic data for the development of Tea Blending.
{"title":"Antioxidant Component and Sensory Evaluation of Climbing Rose Tea and Rose Tea for Basic Data of Tea Blending","authors":"M. Jang","doi":"10.21483/qwoaud.60..202306.73","DOIUrl":"https://doi.org/10.21483/qwoaud.60..202306.73","url":null,"abstract":"In modern society, there is a growing trend towards a healing movement that considers the quality of life and mental well-being. For those who live a modern life, rose tea is drawing much attention to food development due to the discovery of high-quality ingredients that have long been used for food as consumers' demand for high-quality flavors such as color, aroma, and nutrition of flowers increases. However, research on the excellent functionality of roses is still limited. For antioxidant experiments, Quercetin was selected as the standard substances of Gallic acid and Flavonoid as polyphenol standards. In addition, as a result of measuring the DPPH radical and ABTS radical scavenging activity using As a result of measuring the DPPH radical and ABTS radical scavenging activity with L-Ascorbic acid as a standard substance, the gallic acid content was measured in the standard test of polyphenols and flavonoids of two samples. Rose tea was 92.90mg GAE/g and climbing rose tea was 120.87mg GAE/g. As a result of measuring the quercetin content, rose flower tea was 9.44mg QE/g and climbing rose tea was 10.28mg QE/g, confirming that both polyphenol and flavonoid content of climbing rose tea were high. In DPPH radical scavenging activity measurement, rose tea was 96.3%, climbing rose tea was 94.3%, and in ABTS radical scavenging activity measurement, rose tea was 99.5% and climbing rose tea was 99.4%. In the measurement of antioxidant activity, there was no significant difference in antioxidant activity between climbing rose tea and rose tea, and both samples showed excellent antioxidant effects. In addition, it was confirmed that climbing rose tea had a higher evaluation than rose tea in aroma, taste, mouth feel and texture of sensory evaluation. Therefore, climbing roses are Tea with high value of blending of various tastes and functions of consumers, and it is believed that research on edible climbing roses that can bloom in all seasons as natural food materials and have the characteristics of multicultural flowers and fragrances is needed. As a result, it is hoped that recognition as a popular functional food will increase food consumption and serve as basic data for the development of Tea Blending.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"08 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86195957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.21483/qwoaud.60..202306.91
M. Chung
The representative text 『Dabo』 from the early Ming dynasty is a book that describes the inner thoughts and perception of tea in the life of hermit through personifying the tea and comparing its virtues to human, which had to be inevitably chosen in accordance with the historical circumstances, unlike the Confucian scholars of the Tang and Song dynasties. The form of Jugueon’s reclusion embodies the philosophy of both Confucian scholars and Taoist scholars. As a member of royal family, he sought to avoid the power struggles of the troubled royal court by adopting a prudent and protective stance for self-preservation and aspired to a life of pursuing inner cultivation of spontaneous wandering. In the section titled 「Seo」 the author describes the deep inner thoughts as a hermit and the life of reclusion in harmony with tea . Internally, it expresses the author's inner feelings of pursuing a Confucian aesthetic by sublimating the virtues of tea and radiating the brilliance of a gentle and modest attitude, while also portraying the passion and madness of wanting to pour out one's emotions to the world without hesitation, drawing them into a deep and wide personal world without inadequacy. Externally, it reveals the author's desire to distance himself from the secular world through the culture of playing and engaging with tea culture. Through the philosophy of Jugueon's reclusion depicted in 『Dabo』, one can discern the characteristics of tea culture in the Ming dynasty, distinct from that of the Song dynasty.
{"title":"『Dabo』 Written by Jugueon: Study on the Tea Culture Based on the Thought of Similarity between Tea and the Life of Reclusion: Focusing on the 「Seo」 Section","authors":"M. Chung","doi":"10.21483/qwoaud.60..202306.91","DOIUrl":"https://doi.org/10.21483/qwoaud.60..202306.91","url":null,"abstract":"The representative text 『Dabo』 from the early Ming dynasty is a book that describes the inner thoughts and perception of tea in the life of hermit through personifying the tea and comparing its virtues to human, which had to be inevitably chosen in accordance with the historical circumstances, unlike the Confucian scholars of the Tang and Song dynasties. The form of Jugueon’s reclusion embodies the philosophy of both Confucian scholars and Taoist scholars. As a member of royal family, he sought to avoid the power struggles of the troubled royal court by adopting a prudent and protective stance for self-preservation and aspired to a life of pursuing inner cultivation of spontaneous wandering. In the section titled 「Seo」 the author describes the deep inner thoughts as a hermit and the life of reclusion in harmony with tea . Internally, it expresses the author's inner feelings of pursuing a Confucian aesthetic by sublimating the virtues of tea and radiating the brilliance of a gentle and modest attitude, while also portraying the passion and madness of wanting to pour out one's emotions to the world without hesitation, drawing them into a deep and wide personal world without inadequacy. Externally, it reveals the author's desire to distance himself from the secular world through the culture of playing and engaging with tea culture. Through the philosophy of Jugueon's reclusion depicted in 『Dabo』, one can discern the characteristics of tea culture in the Ming dynasty, distinct from that of the Song dynasty.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"105 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80662836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.21483/qwoaud.60..202306.1
Sang-hee Kang, Heon-cheol Cho, Song-hyun Choi, P. Yi
This study examines the Eumcheongryu of 『Geogapilyong(居家必用)』 in the Yuan Dynasty of China, which had the greatest influence on the establishment of Korean Eumcheongryu (飮淸類) culture. This study examined the relationship of influence on the records of sound streams in 『Sanlimgyungje(山林經濟)』, 『Jeungbosanlimgyungje(增補山林經濟)』 and 『Imwongyeonjeji(林園經濟志)』. This study, which was conducted as a literature research method, aims to contribute to the popularization and globalization of traditional beverages by identifying the identity of traditional beverages by identifying the origin and type of traditional beverages in Korea, and identifying the lineage and differentiation of traditional beverages. Through the study, it was confirmed that 『Geogapilyong』 had a significant influence on the documents of the Joseon Dynasty, and that the most types of traditional drinks were included in『Jeongjoji』. On the other hand, in order to spread and spread traditional beverages, it was confirmed that it is necessary not only to emphasize health and health, but also to inform modern people who are living fierce and harsh lives that they have spiritual benefits and values that warm their hearts.
{"title":"A Study on the Influence of 『Geogapilyong』 in the Yuan Dynasty of China on Joseon Yuseo: Focusing on Eumcheongryu of 『Jeongjoji』『Imwongyeongjeji』","authors":"Sang-hee Kang, Heon-cheol Cho, Song-hyun Choi, P. Yi","doi":"10.21483/qwoaud.60..202306.1","DOIUrl":"https://doi.org/10.21483/qwoaud.60..202306.1","url":null,"abstract":"This study examines the Eumcheongryu of 『Geogapilyong(居家必用)』 in the Yuan Dynasty of China, which had the greatest influence on the establishment of Korean Eumcheongryu (飮淸類) culture. This study examined the relationship of influence on the records of sound streams in 『Sanlimgyungje(山林經濟)』, 『Jeungbosanlimgyungje(增補山林經濟)』 and 『Imwongyeonjeji(林園經濟志)』. This study, which was conducted as a literature research method, aims to contribute to the popularization and globalization of traditional beverages by identifying the identity of traditional beverages by identifying the origin and type of traditional beverages in Korea, and identifying the lineage and differentiation of traditional beverages. Through the study, it was confirmed that 『Geogapilyong』 had a significant influence on the documents of the Joseon Dynasty, and that the most types of traditional drinks were included in『Jeongjoji』. On the other hand, in order to spread and spread traditional beverages, it was confirmed that it is necessary not only to emphasize health and health, but also to inform modern people who are living fierce and harsh lives that they have spiritual benefits and values that warm their hearts.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89819357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-30DOI: 10.21483/qwoaud.60..202306.23
Eun-sung Ryu
Hadong-gun is a city that represents the history of tea as a breeding place for Korean tea and has been accredited as an Important Agricultural Heritage Systems by the country and the global, but its public awareness is low. If the city brand of Hadong-gun is established focused on Hadong tea using Metaverse technology, it can be a countermeasure. Through analysis of Bigkinds, a database of Korean media articles, and Hadong-gun characters, it was confirmed that Hadong tea is the center of Hadong-gun's city brand. Subsequently, key words of Hadong tea value were extracted, substituted into four types of city brands, and then implemented through the Metaverse. Utilizing the Metaverse platform, it was not only possible to express a new way in Hadong-gun's unique history and culture, but also to see the possibility as a tool for the development of city brands. Metaverse can easily approach the MZ generation, who are proficient in new technologies, and can solve various problems limited to time and space. In particular, if Hadong-gun implements the Metaverse platform for the purpose of vitalizing the city brand, the Metaverse can become a new tool for promoting the city.
{"title":"A Study on Hadong-gun City Brand Vitalization Plan Using Metaverse Platform: Focused on Hahadong Tea","authors":"Eun-sung Ryu","doi":"10.21483/qwoaud.60..202306.23","DOIUrl":"https://doi.org/10.21483/qwoaud.60..202306.23","url":null,"abstract":"Hadong-gun is a city that represents the history of tea as a breeding place for Korean tea and has been accredited as an Important Agricultural Heritage Systems by the country and the global, but its public awareness is low. If the city brand of Hadong-gun is established focused on Hadong tea using Metaverse technology, it can be a countermeasure. Through analysis of Bigkinds, a database of Korean media articles, and Hadong-gun characters, it was confirmed that Hadong tea is the center of Hadong-gun's city brand. Subsequently, key words of Hadong tea value were extracted, substituted into four types of city brands, and then implemented through the Metaverse. Utilizing the Metaverse platform, it was not only possible to express a new way in Hadong-gun's unique history and culture, but also to see the possibility as a tool for the development of city brands. Metaverse can easily approach the MZ generation, who are proficient in new technologies, and can solve various problems limited to time and space. In particular, if Hadong-gun implements the Metaverse platform for the purpose of vitalizing the city brand, the Metaverse can become a new tool for promoting the city.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82625259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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