The Korean Peninsula has had close political, economic and cultural exchanges with China since ancient times. The ancient peninsular countries had no characters and always used Chinese characters. Although the phonetic alphabet was made in the15th century, for a long time, government documents and national history writings were still written in Chinese. This situation made many people on the Korean peninsula study China culture in China and bring many cultural essences back to China. It is against this background that China's tea culture was introduced into the Korean Peninsula.
As early as 676 AD, Silla unified the Korean Peninsula and established the Silla Dynasty (676-935). King Silla sent many monks to China to study Buddhism, and then returned to China to preach. These monks have studied in China for about ten years, and they have been exposed to China culture, including tea culture. Bring tea hobbies and tea back to Silla when you return home. In the Korean history book "History of the Three Kingdoms"? In Silla Benji, there is a record that "tea is owned by the virtuous king". King Sander was the queen of Silla and reigned from 632 to 647. Thus, as early as the Tang Dynasty in China, Silla introduced tea and tea drinking methods from China. In the 8th century AD, during the reign of King Jingdezhen (74 1-765), a tea party was held in Daxiong Hall on the third day of March every year to entertain officials and give tea soup to the people to taste. It can be seen that Silla tea drinking was once a "patent" of the royal family, which was rare for ordinary officials and ordinary people.
In the third year of Wang Xingde, the 42nd generation of Silla (828), Jin Dalian, the envoy of Silla, paid tribute to the Tang Dynasty, and Tang Wenzong Li Ang hosted a banquet in Linde Hall. Jin Dalian gave him a lot of tea seeds when he returned to China. King Xingde was very happy and ordered people to plant tea seeds in the geographical mountain. From then on, Silla had tea trees. The tea produced is not only supplied to royalty, dignitaries, monks and celebrities, but also sold by the people.
In the 8th century A.D., Silla scholar Cui Zhiyuan was an official in the Tang Dynasty, when the method of frying tea was prevalent. When I returned to Cui Zhiyuan, I took the method of frying tea back to Silla. Therefore, Silla's tea drinking method also adopted the cake-tea frying method in Tang Dynasty. That is, tea leaves are ground into powder. When making tea, the tea powder is boiled in a teapot, and after the water is boiled, it is put into a tea bowl with a spoon for drinking. Silla Kingdom is the embryonic stage of Korean tea culture. Planting tea, learning China's tea-making skills and introducing China's tea culture became the first climax of China's tea culture on the Korean Peninsula.
The second climax of China tea culture on the Korean Peninsula was in the period of the Korean Kingdom (935- 1392). This period is the most prosperous period of tea culture on the Korean Peninsula. One of its manifestations is the rise of Taoist tea ceremony, which originated in China Song Dynasty. The North Korean royal family decided to hold a tea ceremony. In the annual Lantern Festival (February 25th) and Bajiao Festival (1 1 month15th), altars are set up to offer tea to the Buddha and pay tribute to Sakyamuni, Wuyue and Dragon King. The king personally offered tea to Sakyamuni Buddha and the gods. The ceremony was grand and grand. In addition, tea ceremony will be held on the birthday of the prince, the conferring day of the prince and princess and the auspicious day of the princess. Even the banquet of the king and his subjects held a tea ceremony. For a time, tea ceremony has become a necessary procedure for all kinds of etiquette, which shows the importance attached to tea ceremony.
The second performance is the popularity of drinking tea. In the Korean era, ordinary people could buy or drink tea. Not only that, but also the contents of tea ceremony are added to the ceremonies in people's homes, such as crown ceremony, weddings and funerals, ancestor worship, worship of gods, worship of Buddha, praying for rain, etc., which makes tea ceremony popular in ordinary people's homes instead of the special treatment of royalty, officials and monks.
The third performance is the way to drink tea. With the popularity of refreshments in China in Song Dynasty, Koreans also used refreshments to drink tea. At the same time, the cake tea and tea set in China are also introduced. For example, the popular Jinhua Wushu Exhibition, Feise Xiaoou, Yinlu and Tang Ding were all made in China. In short, during the Korean period, the symbol of the prosperity of tea culture on the Korean Peninsula was the formation of tea ceremony, a tea culture with national characteristics, on the basis of absorbing and digesting China tea culture. This tea ceremony directly influenced the development of Japanese tea culture, and also meant that the tea culture on the Korean peninsula reached its most glorious period.
Lee's Korean period (1392- 1863) was the third climax of China tea culture that accepted China's tea-making method on the Korean peninsula. During this period, there were more and more places to grow tea on the Korean peninsula. According to the data recorded in Oriental AD 1530, there are 10 tea-producing places in Gyeongsang Road and 35 tea-producing places in Jeolla Road. In addition, there are three places in Gyeongsangdo and 18 places in Jeolla. Lee's Korean period was in China in the late Ming and early Qing dynasties. During this period, tea-making channels were formed and popularized in China, followed by the Korean Peninsula, which introduced tea-making methods from China. Tea-making in China was introduced and adopted by the tea ceremony. But the method of frying tea and ordering tea coexist at the same time. The Korean tea ceremony, which originated in Korea, has been perfected and developed. With the development of tea ceremony equipment and technology, the form of tea ceremony has been fixed and become more complete. The tea culture on the Korean Peninsula has entered a period of stable development by absorbing and digesting China tea culture.
Since 1980s, Korean tea culture on the Korean peninsula has been revived. The first sign of its recovery is the establishment of "Korea Tea Ceremony College" which specializes in studying and teaching tea culture. Second, some tea culture academic groups were established, and tea culture magazines were founded to spread and carry forward tea culture; The third is to make a proper summary of the spirit of tea ceremony in Korea. Korean tea experts believe that the spirit of tea ceremony in Korea can be summarized as "harmony, respect, frugality and truthfulness". The so-called "harmony" means being kind-hearted, living in harmony, being kind to others, and harmony is precious; The so-called "respect" means mutual respect and love, mutual care and mutual help; The so-called "frugality" means living frugally, being simple and honest, not extravagance and waste, and practicing economy; The so-called "truth" means treating others sincerely, being honest with each other, and sincerely abandoning falsehood. This spirit of tea ceremony is obviously branded with China Confucianism, which embodies the Confucian doctrine of the mean. Korean monk Zhang Yixun (1786- 1866) once advocated the spirit of "Zheng Zheng" in Ode to East Tea, believing that everything should be handled "not too much, not too late". As long as this is done, "a negative lifestyle can also become a positive lifestyle". I believe that only such a person can be called a "tea man" who has grasped the essence of tea ceremony. It seems that the four-character tea ceremony in South Korea is the concrete result of this "Zhongzheng" spirit.
There are four kinds of tea ceremony in Korea: tea-serving method, cake tea method, money tea method and leaf tea method, among which leaf tea method is more popular. The specific process of leaf tea method is as follows: firstly, welcome guests, and the host greets guests at the gate and guides them; After entering the teahouse, sit in the position where the host sits east and the guest sits west and east. Followed by warm cups, the owner should use a kettle and a warm cup before making tea. The tea is ready again. The host first takes out the tea leaves with a teaspoon, puts them into the teapot, then injects boiling water and pours the tea soup into the teacup three times. Finally, tea. The host respectfully put the brewed tea on the coffee table in front of the guests, returned to his coffee table, raised the teacup and said to the guests, "Please have tea." The guest also picked up the teacup and replied, "Thank you." Then I began to taste tea soup. When drinking, we usually prepare some peaches and fruits to accompany the tea.