Korean Tea

Korean Tea

Buddhist monks traveling from China may be responsible for the Korean affinity towards tea. Tea drinking appeared as early as the 600's. The Korean monarch King Sinmun of the Silla Kingdom believed in the therapeutic value of tea. Tea was often used in ceremonies. It was used in regular ceremonies called Hon-ta and ancestral ceremonies called Ch'a-rye.

Tea drinking began appearing in Korean literature between the 10 and the 13^th centuries. Buddhism greatly influenced the Koran tea drinking culture. When Confucianism replaced Buddhism, tea drinking was repressed by the new rulers. It wasn't until the 19^th century that formal tea drinking reemerges.

Tasan, Chong Yak-yong, the Confucian scholar was sent into exile near Kanjin. Here it is said he became familiar with tea drinking with a young Buddhist monk named Cho Ui. Their acquaintance is credited with restoring the practice. Cho Ui developed Way of Tea during this time and wrote the famous poem Dongdasong to express his appreciation of tea.

Korean tea drinking, like in most things, took on a natural approach. Drinkware varied by season and fresh local spring waters were used in its preparation. Koreans began developing tea that had medicinal value. Teas were used to remedy everything from diabetes, bad eyesight, blood pressure, and stomach issues. The earliest teas drunken were black teas, but green teas later gained popularity. Teas were categorized by tastes: bitterness, sweetness, astringency, saltiness, and "sourness." The most popular types of teas drunk were Tea ceremonies were done according to seasons.

Today tea drinking ceremonies in Korea have begun a resurgence in popularity. Younger generations are opting for tea as opposed to soft drinks and enjoying the benefits from drinking it. The Panyaro Institute for the Promotion of the Way of Tea helps continue the legacy of the Venerable Hyondang, a celebrated Korean Tea Master. Hyondang did much to bolster the appreciation of Korean tea drinking. He wrote the book "The Korean Way of Tea," was influential in perpetuating the technique for making green tea called Panyaro, and founded the Korean Association for the Way of Tea, which is the first of it's kind in keeping alive the study of Korean tea.