초의선사의 초의차 완성과 그 영향

Abstract

Admittedly, tea is a core element of tea culture. The effort to have high-quality tea is well depicted in the history of tea-making by passionate tea-masters to produce the best tea. This paper argues that Master Choui(草衣禪師 1786~1866), a monk of Daeheung temple, is the one who established the theory of tea, restored the temple tea tradition of Daeheung temple by completing Choui tea, and laid the foundation for re-invigorating the tea culture. As it is well known, in late Joseon period few had a deep understanding of tea. It is told that only some dilettantes enjoyed tea imported from China. Therefore, authentic tea-making skills had been gradually forgotten. Instead, it led to a production of Ddeok tea, a type of Dan tea which was prevalent in Goryeo dynasty. This was also used as medicine to cure indigestion, dysentery, and cold. Thus, tea of late Joseon was different from one that was enjoyed in a full-blown tea culture of Goryeo. Some argue that Jeong Yakyong(丁若鏞 1762~1836) taught the monks how to make tea, and that Gujeunggupo(steaming and drying nine times) or Samjeungsampo(steaming and drying three times) were the authentic way to make tea. Those claims, however, are fairly misleading. Especially, it should be reputed that Jeong Yakyong taught monks tea-making skills, since a minority of temple monks played a leading role in the tea community. Meanwhile, Choui was the most important contributor in introducing the superiority of Korean tea as well as value of tea to the nobility of tendency, by completing choui tea to restore temple tea in difficult times. In addition, it could expand the deep exchange between Confucianism and Buddhism for Choui via choui tea which he made, in exchange with the nobility at capital city in Joseon era. This manifested the true value of tea by Choui and stabilized the mind and body of those who interacted with him. In particular, choui tea had a special character, that of an intrinsic value of tea, which cooled cardiopulmonary and washed stuffy rage or agony. This was compiled by Choui, and the time of completion is considered as after 1840 approximately. In accordance with rise and fall of tea culture, the way to make tea has developed from Byeong tea(餠茶) to Yeongo tea(硏膏茶, or Dan tea), and Yeongo tea to San tea(散茶, or leaf tea). Each stage has its own distinctiveness. This is because tea is reflection of trend, preferences, and perceptions of the time. Therefore, choui tea reflected not only the time Choui had lived, but also the taste and fervor of people who enjoyed tea. Tea-making method of choui tea with such characteristics has been inherited as tea tradition of Daeheung temple by his followers up until now, and most possibly to future as well.