It is a widely held belief that the systematic planting of tea bushes began with the introduction of tea culture by Buddhist monks some centuries later.[1] Some of the earliest Buddhist temples in Korea, such as Bulgapsa, Bulhoesa, and Hwaeomsa, claim to be the birthplace of Korean tea culture.[1] The import of Chinese tea products started during the reign of Queen Seondeok of Silla (631‒647), when two types of tea bricks, jeoncha (전차; 磚茶) and dancha (단차; 團茶), were imported from the Tang Empire.[2] In 765, a Buddhist monk is said to have presented an offering of the tea to King Gyeongdeok and the Buddha.[2]Camellia sinensis tea plants spread throughout the country in 828, when King Heungdeok received seeds from the Tang Empire and sent them to be planted on the Jirisan mountain.[1] Tea was usually offered to the Buddha, as well as to the spirits of deceased ancestors.[1]
Tea culture continued to prosper during the Goryeo Dynasty. Tea offering was a part of the biggest national ceremonies, such as Yeondeunghoe and Palgwanhoe, and tea towns were formed around temples.[2] During the reign of King Myeongjong (1131‒1202), Seon-Buddhist manners of ceremony prevailed. Chŏng Mong-ju and other scholars enjoyed tea poetry, dasi (다시; 茶詩), and tea meetings, dahoe (다회; 茶會).[2] The state of daseonilchi (다선일치; 茶禪一致; "tea and seon in accord") was eulogized.[2] Xu Jing, a Song dynasty envoy who visited Goryeo in 1123, wrote in the Gaoli tujing that the people of Goryeo were avid tea drinkers and set out tea three times a day.[3]Coins were accepted at tea and wine shops (茶酒店).[4]
During the Joseon Dynasty (1392–1910), Korean tea culture underwent secularization.[5] The royal family and aristocracy used tea for simple rites, a practice referred to as darye (다례; 茶禮, "tea rite"), which is often translated as "etiquette for tea".[2] Towards the end of the Joseon Dynasty, commoners adopted the practice of using tea for ancestral rites.[6] The word charye (차례; 茶禮, "tea rite"), cognate to darye, now refers to jesa (ancestral rite).[7][8] In the past, the two terms were synonymous, as ancestral rites often involved offerings of tea to the ancestors. Wedding ceremonies also included tea offerings. The practice of packing tea into small cakes, which lost popularity in China during the 14th century, continued in Korea until the 19th century.[1]
The Korean Tea Ceremony, called Darye, embodies Confucian principles of harmony, respect, and gratitude. It occurs in a traditional Korean house, with participants wearing hanbok attire. Darye involves tea preparation, serving, and presentation. The host serves tea to guests in order of importance, using a ceramic teapot and small cups. It is believed that Darye fosters a peaceful ambiance for appreciating tea's beauty, meaningful conversations, and reflection on respect and gratitude.[9]
Market
Although tea from the Camellia sinensis plant is not as popular as coffee in South Korea – with the annual South Korean tea consumption at 0.16 kg (0.35 lb) per capita, compared to 3.9 kg (8.6 lb) for coffee[10] – grain teas are served in many restaurants instead of water.[11][12]Herbal and fruit teas are commonly served, both hot and cold.[12]
Nokcha (녹차; 綠茶; "green tea") Green tea, the most common form of Korean leaf tea, is a nonoxidized tea made from the dried leaves of the tea plant. Nokcha can be classified into various types based on several different factors. The most common is the flush, or the time of the year when the leaves are plucked (and thus also by leaf size): these varieties are named ujeon (우전; 雨前; "pre-rain"), sejak (세작; 細雀; "thin sparrow"), jungjak (중작; 中雀; "medium sparrow"), and daejak (대작; 大雀; "big sparrow"). Loose leaf tea is called ipcha (잎차) or yeopcha (엽차; 葉茶), while powdered tea is called garu-cha (가루차) or malcha (말차; 末茶). Roasted deokkeum-cha (덖음차; "roasted tea") are more popular than steamed jeungje-cha (증제차; 蒸製茶; "steamed tea"). Southern, warmer regions such as Boseong, Hadong, and Jeju are famous for producing high quality tea leaves. Banya-cha (반야차; 般若茶; "prajñā tea") and Jungno-cha (죽로차; 竹露茶; "bamboo dew tea") among others are renowned. Nokcha can be blended with other ingredients, such as roasted brown rice to make hyeonmi-nokcha (현미녹차; 玄米綠茶; "brown rice green tea") or lemon to make remon-nokcha (레몬 녹차; "lemon green tea").
Partially oxidized
Hwangcha (황차; 黃茶; "yellow tea") A tea made of partially oxidized leaves of the tea plant. The tea, like oolong from China, is a cross between unoxidized green tea and fully oxidized black tea. The oxidation process for hwangcha is very specific, which enables it to develop its unique flavor.
Oxidized
Hongcha (홍차; 紅茶; "red tea") Fully oxidized tea, called black tea in the west, is called "red tea" in Korea, as well as in China and Japan. Jaekseol-cha (잭설차), whose name shares the same origin as the green tea jakseol, is a traditional black tea variety from Hadong in South Gyeongsang Province.[13]
^허, 건량 (23 July 2016). "커피보단 쉼이 있는 '차문화' 부흥을" [Over the coffee, to revive 'tea culture' with relaxation]. Segye Ilbo (in Korean). Retrieved 21 January 2017.
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