AAS-in-ASIA Conference. Asia in Notion:Beyond Borders and Boundaries / 24-27 June, 2017 / Seoul, Korea

Tea Ceremony

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Korean Traditional Tea, in particular, Dongchoon Tea (Dongchooncha), will be provided and served through courtesy of "East Asian Tea Culture Research Institute" (Park Dongchoon) at the conference venue for the duration of the 2017 AAS-in-ASIA Conference.

Teatime & Special Lecture

Location: LG-POSCO Hall (Cuckoo Seminar Room, 6F)


Day1, June 24th Day2, June 25th Day3, June 26th
13:00-17:00 13:00-17:00

Special Lecture by Prof. Park Dongchoon (Director of East Asian Tea Culture Research Institute) : "History and Characteristics of Korean Tea Culture"


About the Performer

Park Dongchoon

In 1979, while she was studying Classical Chinese texts, Park Dongchoon met the 89-year-old Monk Eung-song at Baekhwa-sa Temple in Haenam. At this place, she learned about tea theory and the way of making tea from Monk Eung-song. In 1985, by receiving the "Verses for Transmitting the Way of Tea" (Dado jeon-ge), she continued the fifth-generation Cho-ui Tea. Cho-ui Tea is considered the only remaining traditional Korean tea that is in its original form. Park refuses to pursue the life fettered by material possessions and aims for a simple yet honest life. Her pen name is Mu-gong, whose literal translation means 'nonbeing and emptiness'. Every year in the village of Seungju located in the city of Suncheon in South Jeolla Province, she makes tea by hand. As the head of the East Asian Tea Culture Research Institute, which was established in 2001, she is keeping the Korean tea traditions alive by making tea named after herself, "Dongchoon Tea" (Dongchooncha).

The East Asian Tea Culture Research Institute

The original research institute, which was founded by Park Dongchoon in 2001, was established in order to contribute to the development of Korean tea culture by advancing the succession of the late Joseon period tea, which was the renaissance of Korean tea led by the Seon (J. Zen) Master Cho-ui and his tea-making methods. Although the way of life has changed for modern people, the benefits that tea gives to people have a universality that penetrates through time. Thinking deeply about and researching the methods of how to utilize the tea that has been used for ages is regarded as this research institute's calling. Also, the research institute is making extensive efforts to preserve and develop the Korean tradition tea as well as to spread knowledge about Korean tea worldwide.

More on Korean Tea and Brewing Method

Korean Tea Culture

In Korea, tea was first introduced in the 7th century by a group of Buddhist pilgrims who were the Buddhist monks that went to study abroad in the Tang Dynasty in search of dharma. Through the years, the tea that they brought developed into a unique tea culture, which embodied the Korean climate and landscape, as well as Korean sentiments. Tea that has been made in the natural environment of Korea has a clear, soft color and taste to it. The tea was made complete with the Korean's taste and sentiments in liking a clear and fresh taste. With this foundation, the Koryo Dynasty was able to achieve a widespread tea culture but unfortunately, after the Joseon Dynasty was established, they had no choice but to face the decline of the tea culture due to the political, economic, and social environment. Through the aristocratic families of Confucian scholars based in and around Seoul, the value of the tea culture was recognized again in the late Joseon period.
The person that sparked their interest in tea was Seon (J. Zen) Master Cho-ui (1786-1866). He made high-quality tea which contributed to the revival of the Koran tea culture. This authentic tea, made by the continuation of passing down the tea manufacturing method, is Dongchoon Tea. This tea was handed down from Seon Master Cho-ui to Seon Master Beomhae (1820-1896), Monk Won-eung (1856-1927), Monk Eung-song (1893-1990) and finally down to Park Dongchoon (1953-present).

Method of Brewing Dongchoon Tea

  1. Prepare water
    -Tap water: when the water starts to boil, open the top of the kettle for about 10 seconds and then put the top back on and boil for 30-40 seconds more.
    -Mineral water: after the water starts to boil, boil for 10-20 seconds more.
  2. Heat the teapot and teacups with the hot water beforehand.
  3. Put about 3g of tea inside the teapot and then pour about 150 cc of hot water in. (The water temperature should be about 90-93° C).
  4. After waiting for about 20-30 seconds, pour tea into the teacup. (If you want to drink lighter-tasting tea, pour the tea before 20 seconds).
  5. Slowly, drink the tea sip by sip, savoring each sip. If you breathe in through your mouth and nostrils at the same time and then breathe out (with your mouth shut) you can savor the deep taste of the tea with your tongue. High-quality tea, for instance, has five different tastes (bitterness, sweetness, sourness, spiciness, and saltiness) that you can taste all at once.