DON CHA
MONEY TEA
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Doncha, also known as "Money Tea" or "Jeoncha," is a unique form of post-fermented tea produced in Korea. It is shaped into coin-like discs. The tea is known for its rich, earthy flavors and potential health benefits. MORE
AROMA
...
TASTE
...
HARVEST: 2016
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Doncha, also known as "Money Tea" or "Jeoncha," is a unique form of post-fermented tea produced in Korea. It is shaped into coin-like discs. The tea is known for its rich, earthy flavors and potential health benefits. MORE
AROMA
...
TASTE
...
HARVEST: 2016
Fermented tea also known as Hei Cha has an excellent healing effect, as it contains theaflavins - substances that can resist tumours, and prevent the formation of blood clots and coagulation. Hei Cha improves immunity, inhibits the spread of cancer cells, prevents cardiovascular diseases, and much more. It is believed that this kind of tea prolongs life.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about FERMENTED TEA
Before consumption, the tea is often roasted on both sides over low heat. This roasting process aids in sterilizing the tea leaves while enhancing their distinctive aroma and flavor. Weighing approximately 8–10 grams, doncha can be steeped in 500–600 milliliters of hot water for five to ten minutes. The tea can be steeped multiple times, with each infusion revealing different flavor nuances. Doncha, simply steep the coin-shaped tea in hot water, adjusting the temperature and steeping time based on personal preference.
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
DON CHA "MONEY TEA" 2016
ABOUT
Doncha, also known as "Money Tea" or "Jeoncha," is a unique form of post-fermented tea produced in Korea. It is shaped into coin-like discs. The name "Money Tea" comes from its unique shape, which resembles coins, which historically symbolized prosperity and well-being. The tea is known for its rich, earthy flavors and potential health benefits. In the Jangheung region of South Jeolla Province, this tea has been known as cheongtae-jeon, which translates to "green moss coin." This name may refer to the appearance of the tea after fermentation when it can exhibit a greenish tint and a moss-like texture.
The tea is typically made from young tea leaves, which undergo a specific drying and fermentation process. The leaves are pressed into coin shapes and allowed to ferment. After fermentation, the tea is aged, often in controlled environments, which enhances its flavor and potential health benefits. Doncha is known for its deep, rich, and complex flavors, often described as earthy, smooth, and sometimes slightly sweet. The post-fermentation contributes to a mature taste, which can evolve over multiple brews. As with many teas, Doncha is believed to be rich in antioxidants, promoting overall health, and can support gut health due to its probiotic content, which benefits digestion. In traditional Korean medicine, the tea was believed to alleviate mild ailments like stomach aches, assist in detoxification, lower fever, prevent constipation, and help manage symptoms of colds.
PROCESSING
The leaves used for Doncha are hand-harvested in May from wild tea plants found along the southern coast of the Korean peninsula. While roasting is the predominant method of tea processing in Korea, the preparation of doncha begins with steaming the tea leaves. Within twelve hours of harvesting, the leaves are steamed in a traditional cauldron called a "gamasot". After steaming, the leaves are pounded using a "jeolgu" (a traditional mortar) or a "maetdol" (a traditional millstone). The mixture is then shaped into round lumps and left to sun-dry. Once dried, a hole is drilled in the center of each lump, giving them the characteristic shape of "yeopjeon" (coins), from which their name is derived. The tea is then fermented for a minimum of six months; however, some varieties undergo fermentation for over twenty years, allowing for the development of a rich flavor and aroma.
ORGANOLEPTICS
...
Doncha, also known as "Money Tea" or "Jeoncha," is a unique form of post-fermented tea produced in Korea. It is shaped into coin-like discs. The name "Money Tea" comes from its unique shape, which resembles coins, which historically symbolized prosperity and well-being. The tea is known for its rich, earthy flavors and potential health benefits. In the Jangheung region of South Jeolla Province, this tea has been known as cheongtae-jeon, which translates to "green moss coin." This name may refer to the appearance of the tea after fermentation when it can exhibit a greenish tint and a moss-like texture.
The tea is typically made from young tea leaves, which undergo a specific drying and fermentation process. The leaves are pressed into coin shapes and allowed to ferment. After fermentation, the tea is aged, often in controlled environments, which enhances its flavor and potential health benefits. Doncha is known for its deep, rich, and complex flavors, often described as earthy, smooth, and sometimes slightly sweet. The post-fermentation contributes to a mature taste, which can evolve over multiple brews. As with many teas, Doncha is believed to be rich in antioxidants, promoting overall health, and can support gut health due to its probiotic content, which benefits digestion. In traditional Korean medicine, the tea was believed to alleviate mild ailments like stomach aches, assist in detoxification, lower fever, prevent constipation, and help manage symptoms of colds.
PROCESSING
The leaves used for Doncha are hand-harvested in May from wild tea plants found along the southern coast of the Korean peninsula. While roasting is the predominant method of tea processing in Korea, the preparation of doncha begins with steaming the tea leaves. Within twelve hours of harvesting, the leaves are steamed in a traditional cauldron called a "gamasot". After steaming, the leaves are pounded using a "jeolgu" (a traditional mortar) or a "maetdol" (a traditional millstone). The mixture is then shaped into round lumps and left to sun-dry. Once dried, a hole is drilled in the center of each lump, giving them the characteristic shape of "yeopjeon" (coins), from which their name is derived. The tea is then fermented for a minimum of six months; however, some varieties undergo fermentation for over twenty years, allowing for the development of a rich flavor and aroma.
ORGANOLEPTICS
...
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