Liangcha is a kind of Chinese intangible cultural heritage and a ubiquitous drink. However, additional considerations enter the scene when an intangible cultural heritage is transformed into industrial streamline production. Will its cultural value change? Is Liangcha that contemporary Chinese enjoy every day as beverage or medicine, a commodity or a craft? To address these connected issues, I plan to work on a paper which will be divided in several parts. Overview and research method are shown in Introduction. This article mainly adopts the method of literature analysis thus most of the materials are obtained from literature. A few are derived from personal experiences, traceable social media and network platforms. Part 1 will distinguish it from other herbal tea. Part 2 will discuss the reasons and process of gaining three identities (edible material, commodity and intangible cultural heritage) through the origin and several transitions of Liangcha. Next section talks about that scholars focus on its side effect and unknown ingredients in current study when it is treated as the edible material. In part 4 the author put forward that commercialization is beneficial to the development of Liangcha based on personal analysis. Final conclusion is a whole definition or description of Liangcha.
Author(s) Details:
Huilin Zhou,
Department of Anthropology and Ethnology, Xiamen University, China.
Please see the link here: https://stm.bookpi.org/TCHGRP/article/view/9540
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