Pub Date : 2022-06-30DOI: 10.21483/qwoaud.56..202206.61
Do-hye Yoon, Jong-hee Kim
This study investigated to explore the essential meaning of the tea ceremony experience based on the experience concept of the German philosopher Wilhelm Dilthey. In addition, it aims to present a useful theoretical and methodological basis for the search for the desirable direction to pursue the continuous and practical meaning of the tea ceremony experience from a lifelong learning approach. Accordingly, in this study, tea ceremony experience was presented as various dimensions of lifelong learning: 1) lifelong dimension, 2) self-actualization dimension, and 3) hermeneutic cycle and understanding dimension. As a result, the tea ceremony experience is treated in depth for learners and the implications for popular dissemination are as follows. First, the tea ceremony experience should not be focused on ‘experienced’, but the process of ‘understanding and exploring the meaning of experience’, as Dilthey emphasized. Second, by sharing the experience of others through expression, uniqueness and commonality among participants should be confirmed. Third, the instructor should understand the viewpoints of the learners and suggest the direction of learning so that they can make their experiences more contextual and meaningful. Based on the above discussion, this study identified the meaning and learning implications of tea ceremony experience from the perspective of lifelong education.
{"title":"Meaning of tea ceremony ‘experience’ from the perspective of lifelong learning","authors":"Do-hye Yoon, Jong-hee Kim","doi":"10.21483/qwoaud.56..202206.61","DOIUrl":"https://doi.org/10.21483/qwoaud.56..202206.61","url":null,"abstract":"This study investigated to explore the essential meaning of the tea ceremony experience based on the experience concept of the German philosopher Wilhelm Dilthey. In addition, it aims to present a useful theoretical and methodological basis for the search for the desirable direction to pursue the continuous and practical meaning of the tea ceremony experience from a lifelong learning approach. Accordingly, in this study, tea ceremony experience was presented as various dimensions of lifelong learning: 1) lifelong dimension, 2) self-actualization dimension, and 3) hermeneutic cycle and understanding dimension. As a result, the tea ceremony experience is treated in depth for learners and the implications for popular dissemination are as follows. First, the tea ceremony experience should not be focused on ‘experienced’, but the process of ‘understanding and exploring the meaning of experience’, as Dilthey emphasized. Second, by sharing the experience of others through expression, uniqueness and commonality among participants should be confirmed. Third, the instructor should understand the viewpoints of the learners and suggest the direction of learning so that they can make their experiences more contextual and meaningful. Based on the above discussion, this study identified the meaning and learning implications of tea ceremony experience from the perspective of lifelong education.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80595296","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 : 2022-06-30DOI: 10.21483/qwoaud.56..202206.1
Yeong-Ja Kim
'Tea', a favorite drink of today, has appeared in human life since the beginning of B.C. For the ancients, tea was used as a medicine and, more broadly, as a sacrificial food to the gods. The tea began as a symbol of communication with God and is being connected to modern times. For this reason, tea can be said to encompass pharmacology, ethnicity, spirituality, and artistry. As a characteristic of the tea table in the tea culture space, the color, flavor, beauty and artistry of tea Instrument, and the polyphagy and diversification enjoyed while drinking tea appear as a comprehensive art that forms tea culture. Cha Jari is not only the act of drinking tea, but also the act of preparing tea as a medium for tea to prepare Dadogu(茶道具), Dasik(茶食), Dahwa(茶花) diversification, etc., and to enjoy other surrounding elements. Even now, as a tea culture, the Cha Jari is being inherited and developed. In this paper, we will divide the Cha Jari into Goguryeo, Baekje, Silla, Goryeo, and Joseon to examine its aspects and features, and make suggestions for modern Cha Jari.
{"title":"A Study on the Development Process of Cha Jari in Korea and Suggestion","authors":"Yeong-Ja Kim","doi":"10.21483/qwoaud.56..202206.1","DOIUrl":"https://doi.org/10.21483/qwoaud.56..202206.1","url":null,"abstract":"'Tea', a favorite drink of today, has appeared in human life since the beginning of B.C. For the ancients, tea was used as a medicine and, more broadly, as a sacrificial food to the gods. The tea began as a symbol of communication with God and is being connected to modern times. For this reason, tea can be said to encompass pharmacology, ethnicity, spirituality, and artistry. As a characteristic of the tea table in the tea culture space, the color, flavor, beauty and artistry of tea Instrument, and the polyphagy and diversification enjoyed while drinking tea appear as a comprehensive art that forms tea culture. Cha Jari is not only the act of drinking tea, but also the act of preparing tea as a medium for tea to prepare Dadogu(茶道具), Dasik(茶食), Dahwa(茶花) diversification, etc., and to enjoy other surrounding elements. Even now, as a tea culture, the Cha Jari is being inherited and developed. In this paper, we will divide the Cha Jari into Goguryeo, Baekje, Silla, Goryeo, and Joseon to examine its aspects and features, and make suggestions for modern Cha Jari.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"201 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76983606","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 : 2022-06-30DOI: 10.21483/qwoaud.56..202206.111
D. Choi, On-you Choi, Kwangsun Yu
The purpose of this work was to examine the reaction time, reaction temperature, catalyst, and mixing ratio of methanol and Ungpo tea seed oil extracted from supercritical CO2 extraction method for optimization of the biodiesel production process variables. The optimum conditions for effective biodiesel production were obtained at 50 min of reaction time, 60°C of reaction temperature, 1.0% of KOH as catalyst, and mixed molar ratio 1:5 of tea seed oil and methanol, respectively. For evaluation of biodiesel produced from the optimum conditions, physicochemical properties were measured. Biodiesel production yield was a range of 97.14 and 97.79%. In the case of density, it was a range of 0.83 to 0.84, which was similar to standard value. When Ungpo tea seed oil's biodiesel was used, the iodine value was 111.25 g I2/100 g, which was about 5.4% lower than Jeju tea seed oil's biodiesel. Oxidative stability of Ungpo tea seed oil's biodiesel was found to be 7.58 hr, which was about 5.0% lower than Jeju tea seed oil. However, compared to the EU's biodiesel quality standard, it was increased by about 20.3%. CFPP of Ungpo tea seed oil's biodiesel was found to be -8.38 ∼ -7.84℃, which was almost similar as that of Jeju tea seed oil's biodiesel. These results indicated that Ungpo tea seed oil exracted from supercritical CO2 extraction might be a suitable raw material for the biodiesel production.
{"title":"A study on Biodiesel Characteristics of Tea Seed Oil extracted using Supercritical CO₂ Extraction","authors":"D. Choi, On-you Choi, Kwangsun Yu","doi":"10.21483/qwoaud.56..202206.111","DOIUrl":"https://doi.org/10.21483/qwoaud.56..202206.111","url":null,"abstract":"The purpose of this work was to examine the reaction time, reaction temperature, catalyst, and mixing ratio of methanol and Ungpo tea seed oil extracted from supercritical CO2 extraction method for optimization of the biodiesel production process variables. The optimum conditions for effective biodiesel production were obtained at 50 min of reaction time, 60°C of reaction temperature, 1.0% of KOH as catalyst, and mixed molar ratio 1:5 of tea seed oil and methanol, respectively. For evaluation of biodiesel produced from the optimum conditions, physicochemical properties were measured. Biodiesel production yield was a range of 97.14 and 97.79%. In the case of density, it was a range of 0.83 to 0.84, which was similar to standard value. When Ungpo tea seed oil's biodiesel was used, the iodine value was 111.25 g I2/100 g, which was about 5.4% lower than Jeju tea seed oil's biodiesel. Oxidative stability of Ungpo tea seed oil's biodiesel was found to be 7.58 hr, which was about 5.0% lower than Jeju tea seed oil. However, compared to the EU's biodiesel quality standard, it was increased by about 20.3%. CFPP of Ungpo tea seed oil's biodiesel was found to be -8.38 ∼ -7.84℃, which was almost similar as that of Jeju tea seed oil's biodiesel. These results indicated that Ungpo tea seed oil exracted from supercritical CO2 extraction might be a suitable raw material for the biodiesel production.","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84203854","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 : 2022-03-30DOI: 10.21483/qwoaud.55..202203.1
Ki-young Kim, Hyun-jung Chun
{"title":"Educational Change in the Fourth Industrial Revolution and Directional Research on Online Tea Education","authors":"Ki-young Kim, Hyun-jung Chun","doi":"10.21483/qwoaud.55..202203.1","DOIUrl":"https://doi.org/10.21483/qwoaud.55..202203.1","url":null,"abstract":"","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78160035","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 : 2022-03-30DOI: 10.21483/qwoaud.55..202203.155
B. Choi, Yea-rin Jung, Young-wook Lee, Bo-ram Bae, Sook-kyoung Kim, Young-ja Lee
{"title":"Women's Value Perception of Tteok, Attitude towards Cultural Succession, and Word-of-mouth Behavioral Intention -Focused on seasonal holiday tteok & birthday tteok","authors":"B. Choi, Yea-rin Jung, Young-wook Lee, Bo-ram Bae, Sook-kyoung Kim, Young-ja Lee","doi":"10.21483/qwoaud.55..202203.155","DOIUrl":"https://doi.org/10.21483/qwoaud.55..202203.155","url":null,"abstract":"","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74349769","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 : 2022-03-30DOI: 10.21483/qwoaud.55..202203.75
H. Lee, S. Kwak, D. Choi, Hyun-suk Choi
{"title":"A Study on the Antioxidant and Nitrite Scaven ging Activities for Developing the Functional Tea using P leurotus eryngii Mycelium","authors":"H. Lee, S. Kwak, D. Choi, Hyun-suk Choi","doi":"10.21483/qwoaud.55..202203.75","DOIUrl":"https://doi.org/10.21483/qwoaud.55..202203.75","url":null,"abstract":"","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"2675 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79227181","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 : 2022-03-30DOI: 10.21483/qwoaud.55..202203.97
Hye-Ri Jeong
{"title":"A Study on the Concept of Hospitality and the Role of Tea Culture -Focusing on Kant and Derrida theory-","authors":"Hye-Ri Jeong","doi":"10.21483/qwoaud.55..202203.97","DOIUrl":"https://doi.org/10.21483/qwoaud.55..202203.97","url":null,"abstract":"","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"700 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74746857","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 : 2022-03-30DOI: 10.21483/qwoaud.55..202203.31
Hyoun-a Kim
{"title":"The Transition of Bancha Commercialization in Modern Japan -Focus on Kyoto Bancha","authors":"Hyoun-a Kim","doi":"10.21483/qwoaud.55..202203.31","DOIUrl":"https://doi.org/10.21483/qwoaud.55..202203.31","url":null,"abstract":"","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73869262","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 : 2022-03-30DOI: 10.21483/qwoaud.55..202203.185
Hyeran Choi
{"title":"A Study on The Daho Shown In Tea Culture of Jeong Yak-Yong and Kim Jeong-Hee","authors":"Hyeran Choi","doi":"10.21483/qwoaud.55..202203.185","DOIUrl":"https://doi.org/10.21483/qwoaud.55..202203.185","url":null,"abstract":"","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79026789","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 : 2022-03-30DOI: 10.21483/qwoaud.55..202203.55
Chan Lee
{"title":"The Development and Significance of the Modern Tea Culture Movement","authors":"Chan Lee","doi":"10.21483/qwoaud.55..202203.55","DOIUrl":"https://doi.org/10.21483/qwoaud.55..202203.55","url":null,"abstract":"","PeriodicalId":8628,"journal":{"name":"Association for International Tea Culture","volume":"245 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77899378","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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