DON CHA
MONEY TEA
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Don Cha, also known as Tteokcha or Korean coin tea, is a rare traditional compressed tea from South Korea with a history deeply connected to Korean Buddhist and mountain tea culture. The tea is traditionally pressed into small coin-like shapes, allowing it to age gradually and develop greater smoothness and aromatic depth over time. The infusion is soft and refined, offering notes of warm grain, dried fruit, gentle wood, and a clean, calming finish. MORE
AROMA
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TASTE
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HARVEST: 2016
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Don Cha, also known as Tteokcha or Korean coin tea, is a rare traditional compressed tea from South Korea with a history deeply connected to Korean Buddhist and mountain tea culture. The tea is traditionally pressed into small coin-like shapes, allowing it to age gradually and develop greater smoothness and aromatic depth over time. The infusion is soft and refined, offering notes of warm grain, dried fruit, gentle wood, and a clean, calming finish. MORE
AROMA
...
TASTE
...
HARVEST: 2016
TTEOKCHA is one of Korea's most distinctive traditional tea styles, recognized for its unique compressed form and centuries-old production methods. Made from carefully selected tea leaves that are steamed, shaped, and pressed into dense cakes, this tea preserves a rich concentration of polyphenols, amino acids, minerals, vitamins, and aromatic compounds while developing a character unlike any other Korean tea.
The traditional processing and compressed form allow Tteokcha to mature slowly over time, gradually developing greater depth, smoothness, and complexity. It is believed that regular consumption of Tteokcha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and help maintain mental alertness and concentration. Traditionally, Korean tea practitioners have also appreciated Tteokcha for its calming yet revitalizing qualities, its ability to support balance and well-being, and its capacity to provide a long-lasting sense of clarity, warmth, and inner harmony.
The traditional processing and compressed form allow Tteokcha to mature slowly over time, gradually developing greater depth, smoothness, and complexity. It is believed that regular consumption of Tteokcha may support cardiovascular health, contribute to the body's natural antioxidant defenses, promote healthy digestion, and help maintain mental alertness and concentration. Traditionally, Korean tea practitioners have also appreciated Tteokcha for its calming yet revitalizing qualities, its ability to support balance and well-being, and its capacity to provide a long-lasting sense of clarity, warmth, and inner harmony.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
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. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
This Don Cha, also known as Tteokcha or Korean coin tea, was produced in 2016 as part of a small family production in South Korea. The tea was handcrafted by an elderly tea master whose work preserves traditional Korean tea-making knowledge passed through generations. Such productions are extremely limited in quantity and remain deeply connected to local mountain and temple tea culture rather than commercial tea manufacturing.
Traditionally, Don Cha is pressed into small coin-shaped forms, allowing the tea to age gradually and develop increasing smoothness and aromatic integration over time. This tea belongs to the broader tradition of Korean temple tea, where tea is valued not only as a beverage, but also as part of a calm and meditative way of life connected to simplicity, mindfulness, and nature. The careful handmade production reflects this philosophy through slow processing and attention to detail.
Since its production in 2016, the tea has continued to mature naturally, developing softer woody, grain-like, and dried fruit nuances while maintaining clarity and balance. The limited family production, traditional craftsmanship, and temple tea atmosphere give this tea a highly personal and culturally significant character rarely encountered outside Korea.
PRODUCTION
The production of Don Cha, also known as Tteokcha, follows a traditional Korean tea-making method preserved within small family and temple tea communities of South Korea. Freshly harvested tea leaves are carefully processed by hand through steaming, rolling, and gradual drying in order to preserve the natural softness and structure of the leaf. The entire process is performed slowly and manually, reflecting traditional Korean tea craftsmanship focused on balance and longevity rather than mass production.
After the initial processing, the tea is compressed into small coin-shaped forms known as Tteokcha. This compression method not only gives the tea its traditional appearance, but also supports gradual maturation and aromatic integration during aging. The compact shape allows the tea to evolve slowly over time, softening the profile and developing deeper woody, grain-like, and dried fruit nuances.
This particular production was handcrafted in 2016 by an elderly tea master as part of a limited family production connected to Korean temple tea culture. The tea was naturally aged afterward, allowing the flavors and aromas to become increasingly calm, smooth, and harmonious. The combination of handmade processing, slow maturation, and traditional Korean tea philosophy gives Don Cha its deeply atmospheric and meditative character.
TERROIR
This Don Cha originates from the tea-growing region of Boseong in South Korea, one of the country’s most historically important and recognizable tea-producing areas. The region is characterized by a humid climate, abundant rainfall, frequent mountain mist, and relatively mild seasonal temperatures, creating favorable conditions for slow and balanced tea leaf development. These environmental factors contribute to the tea’s softness, aromatic clarity, and aging potential.
Tea gardens in Boseong are often located on rolling hills surrounded by forests and influenced by clean mountain air and nearby oceanic humidity. The mineral-rich soils and stable moisture levels support the development of leaves with smooth texture and balanced structure suitable for both traditional processing and long-term maturation. Such environmental conditions are especially important for teas connected to Korean temple tea traditions, where calmness, softness, and harmony are highly valued qualities.
The terroir of Boseong emphasizes freshness, gentle sweetness, and refined balance. Combined with traditional handmade processing and years of natural aging, the environment contributes to the tea’s smooth woody depth, warm grain-like character, and meditative atmosphere characteristic of aged Korean coin tea.
ORGANOLEPTICS
The dry tea appearance is compact and rustic, with small coin-shaped compressed pieces in deep brown and dark olive tones reflecting years of natural aging. The aroma of the dry tea is soft and calming, combining notes of warm grain, aged wood, dried fruit, roasted nuts, and subtle herbal nuances. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more integrated, revealing baked bread, forest wood, honeyed sweetness, dried dates, and delicate earthy undertones. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and balance, where woody warmth, grain sweetness, and gentle aged nuances merge harmoniously.
The aroma of the liquor in the empty cup is warm and long-lasting, with pronounced sweet woody and grain-like notes. The taste is smooth and rounded, with a medium body and a soft, comforting texture developed through aging. From the first sips, notes of warm grain, aged wood, dried fruit, roasted nuts, and soft mineral sweetness emerge, supported by almost no bitterness or sharpness. The profile remains calm and stable across multiple infusions, gradually revealing deeper woody, herbal, and earthy nuances. The aftertaste is long, clean, and meditative, leaving lingering sweet grain notes and soft woody-mineral sensations in the throat. In the empty cup after drinking, rich aromas of baked grain, dried fruit, forest wood, and gentle honeyed sweetness remain for a long time.
This Don Cha, also known as Tteokcha or Korean coin tea, was produced in 2016 as part of a small family production in South Korea. The tea was handcrafted by an elderly tea master whose work preserves traditional Korean tea-making knowledge passed through generations. Such productions are extremely limited in quantity and remain deeply connected to local mountain and temple tea culture rather than commercial tea manufacturing.
Traditionally, Don Cha is pressed into small coin-shaped forms, allowing the tea to age gradually and develop increasing smoothness and aromatic integration over time. This tea belongs to the broader tradition of Korean temple tea, where tea is valued not only as a beverage, but also as part of a calm and meditative way of life connected to simplicity, mindfulness, and nature. The careful handmade production reflects this philosophy through slow processing and attention to detail.
Since its production in 2016, the tea has continued to mature naturally, developing softer woody, grain-like, and dried fruit nuances while maintaining clarity and balance. The limited family production, traditional craftsmanship, and temple tea atmosphere give this tea a highly personal and culturally significant character rarely encountered outside Korea.
PRODUCTION
The production of Don Cha, also known as Tteokcha, follows a traditional Korean tea-making method preserved within small family and temple tea communities of South Korea. Freshly harvested tea leaves are carefully processed by hand through steaming, rolling, and gradual drying in order to preserve the natural softness and structure of the leaf. The entire process is performed slowly and manually, reflecting traditional Korean tea craftsmanship focused on balance and longevity rather than mass production.
After the initial processing, the tea is compressed into small coin-shaped forms known as Tteokcha. This compression method not only gives the tea its traditional appearance, but also supports gradual maturation and aromatic integration during aging. The compact shape allows the tea to evolve slowly over time, softening the profile and developing deeper woody, grain-like, and dried fruit nuances.
This particular production was handcrafted in 2016 by an elderly tea master as part of a limited family production connected to Korean temple tea culture. The tea was naturally aged afterward, allowing the flavors and aromas to become increasingly calm, smooth, and harmonious. The combination of handmade processing, slow maturation, and traditional Korean tea philosophy gives Don Cha its deeply atmospheric and meditative character.
TERROIR
This Don Cha originates from the tea-growing region of Boseong in South Korea, one of the country’s most historically important and recognizable tea-producing areas. The region is characterized by a humid climate, abundant rainfall, frequent mountain mist, and relatively mild seasonal temperatures, creating favorable conditions for slow and balanced tea leaf development. These environmental factors contribute to the tea’s softness, aromatic clarity, and aging potential.
Tea gardens in Boseong are often located on rolling hills surrounded by forests and influenced by clean mountain air and nearby oceanic humidity. The mineral-rich soils and stable moisture levels support the development of leaves with smooth texture and balanced structure suitable for both traditional processing and long-term maturation. Such environmental conditions are especially important for teas connected to Korean temple tea traditions, where calmness, softness, and harmony are highly valued qualities.
The terroir of Boseong emphasizes freshness, gentle sweetness, and refined balance. Combined with traditional handmade processing and years of natural aging, the environment contributes to the tea’s smooth woody depth, warm grain-like character, and meditative atmosphere characteristic of aged Korean coin tea.
ORGANOLEPTICS
The dry tea appearance is compact and rustic, with small coin-shaped compressed pieces in deep brown and dark olive tones reflecting years of natural aging. The aroma of the dry tea is soft and calming, combining notes of warm grain, aged wood, dried fruit, roasted nuts, and subtle herbal nuances. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more integrated, revealing baked bread, forest wood, honeyed sweetness, dried dates, and delicate earthy undertones. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and balance, where woody warmth, grain sweetness, and gentle aged nuances merge harmoniously.
The aroma of the liquor in the empty cup is warm and long-lasting, with pronounced sweet woody and grain-like notes. The taste is smooth and rounded, with a medium body and a soft, comforting texture developed through aging. From the first sips, notes of warm grain, aged wood, dried fruit, roasted nuts, and soft mineral sweetness emerge, supported by almost no bitterness or sharpness. The profile remains calm and stable across multiple infusions, gradually revealing deeper woody, herbal, and earthy nuances. The aftertaste is long, clean, and meditative, leaving lingering sweet grain notes and soft woody-mineral sensations in the throat. In the empty cup after drinking, rich aromas of baked grain, dried fruit, forest wood, and gentle honeyed sweetness remain for a long time.
KOREAN TEA
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