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Ddeok-cha is the traditional one that Korean nation have produced and had from the era of the Three Kingdoms to the years of 1940 and naturally fermented one convenient to carry and keep. This study t...
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Ddeok-cha is the traditional one that Korean nation have produced and had from the era of the Three Kingdoms to the years of 1940 and naturally fermented one convenient to carry and keep. This study tried to present the optimal conditions for producing it by paralleling an experimental study with an on-the-spot collection of records about inherited rice cake tea through a theoretical investigation and an interview based on tea poems and literature.
First, as a result of making an experiment on producing Ddeok-cha by using the sample such as the leaves of Camellia sinensis var. L. O. K untze in the region of Bosung, Jeonnam Province, which were divided into spring and summer tea, I produced non-fermented, fermented, and after-fermented Ddeok-cha.
I hope that this study will motivate us to recall our peculiar forgotten culture of having Ddeok-cha, have a little effect on succeeding to traditional tea, and be slightly helpful to diversifying Korean current leaf tea-oriented tea market.
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