Abstract
In this study, the traditional persimmon tannin dyeing method in Chejudo (Korea) was investigated. In Chejudo, the juice from unripe persimmon was used directly. However, in Japan, the juice from unripe persimmon was used after stock and fermentation process. Dyeing results were influenced. by the difference of dyeing method. Water was an important factor in Chejudo's persimmon tannin dyeing method. Its dyeing results could easily undergo the influence of water quality (iron ion concentration, pH, etc.). In comparison to ordinary natural dyestuffs dyeing, the amount of water used was extremely small. The dyeing method in Chejudo was considered to be an outstanding method which fits the climate of Chejudo (quality of water is good, water is valuable, etc.).
