Doncha | |
---|---|
Type | Post-fermented tea |
Other names |
|
Origin | Korea |
Quick description | Coin-shaped post-fermented tea |
Temperature | 85–95 °C (185–203 °F) |
Time | 5‒10 minutes |
Korean name | |
Hangul | 돈차 |
---|---|
Hanja | 돈茶 |
Revised Romanization | doncha |
McCune–Reischauer | tonch'a |
IPA | [ton.tɕʰa] |
Alternative name | |
Hangul | 전차 |
Hanja | 錢茶 |
Revised Romanization | jeoncha |
McCune–Reischauer | chŏnch'a |
IPA | [tɕʌn.tɕʰa] |
Alternative name | |
Hangul | 청태전 |
Hanja | 靑苔錢 |
Revised Romanization | cheongtaejeon |
McCune–Reischauer | ch'ŏngt'aejŏn |
IPA | [tɕʰʌŋ.tʰɛ.dʑʌn] |
Doncha ( Korean: 돈차; lit. "money tea"), [1] also called jeoncha (전차; 錢茶; lit. "money tea"), [2] is a coin-shaped post-fermented tea produced in Korea. The tea has been called cheongtae-jeon (청태전; 靑苔錢; lit. "green moss coin") in the Jangheung region in South Jeolla Province. [3] [4]
The history of doncha dates back to the era of Later Silla, when Borimsa (Borim temple) was founded. [3] The Jangheung region in South Jeolla Province, where the temple is located, was the hub of Korean tea culture during the Goryeo and Joseon dynasties. [4] 13 out of 19 daso (tea place) in Goryeo were located in the region. [5]
Tea leaves for doncha are hand-picked in May, from the tea plants that grow wild somewhere on the southern coast of the Korean peninsula. [6] Although roasting is the most common method of tea processing in Korea, [7] [8] doncha processing starts with steaming the tea leaves. [9] Twelve hours after the harvest, tea leaves are steamed in a gamasot, a traditional cauldron. [4] [6] Steamed leaves are then pounded in a jeolgu, a traditional mortar, or a maetdol, a traditional millstone. [3] [6] the tea is then shaped into round lumps and sun-dried. [6] Once dried, a hole is made in the center of each lump of tea and they attain the characteristic shape of yeopjeon (coin) from which their name is derived. [6] The tea is then fermented for at least six months as aging helps to develop an enriched flavor and aroma, though sometimes fermentation can last for over twenty years. [4] [6]
A lump of doncha, about 7–9 grams (0.25–0.32 oz), can be steeped in 500–600 millilitres (18–21 imp fl oz; 17–20 US fl oz) of hot water for five to ten minutes. [3] The tea lump is often roasted on both sides over low heat before consumption. [3] [6] Roasting helps with sterilization of the tea leaves, as well as the development of a unique aroma and flavor. [4] Doncha retains its aroma and flavor after re-steeping three to four times. [3]
In traditional Korean medicine the tea was thought to help alleviate mild symptoms such as stomach ache, aid detoxification, reduce fever, prevent constipation, and help manage cold symptoms. [4] [6]
Doncha | |
---|---|
Type | Post-fermented tea |
Other names |
|
Origin | Korea |
Quick description | Coin-shaped post-fermented tea |
Temperature | 85–95 °C (185–203 °F) |
Time | 5‒10 minutes |
Korean name | |
Hangul | 돈차 |
---|---|
Hanja | 돈茶 |
Revised Romanization | doncha |
McCune–Reischauer | tonch'a |
IPA | [ton.tɕʰa] |
Alternative name | |
Hangul | 전차 |
Hanja | 錢茶 |
Revised Romanization | jeoncha |
McCune–Reischauer | chŏnch'a |
IPA | [tɕʌn.tɕʰa] |
Alternative name | |
Hangul | 청태전 |
Hanja | 靑苔錢 |
Revised Romanization | cheongtaejeon |
McCune–Reischauer | ch'ŏngt'aejŏn |
IPA | [tɕʰʌŋ.tʰɛ.dʑʌn] |
Doncha ( Korean: 돈차; lit. "money tea"), [1] also called jeoncha (전차; 錢茶; lit. "money tea"), [2] is a coin-shaped post-fermented tea produced in Korea. The tea has been called cheongtae-jeon (청태전; 靑苔錢; lit. "green moss coin") in the Jangheung region in South Jeolla Province. [3] [4]
The history of doncha dates back to the era of Later Silla, when Borimsa (Borim temple) was founded. [3] The Jangheung region in South Jeolla Province, where the temple is located, was the hub of Korean tea culture during the Goryeo and Joseon dynasties. [4] 13 out of 19 daso (tea place) in Goryeo were located in the region. [5]
Tea leaves for doncha are hand-picked in May, from the tea plants that grow wild somewhere on the southern coast of the Korean peninsula. [6] Although roasting is the most common method of tea processing in Korea, [7] [8] doncha processing starts with steaming the tea leaves. [9] Twelve hours after the harvest, tea leaves are steamed in a gamasot, a traditional cauldron. [4] [6] Steamed leaves are then pounded in a jeolgu, a traditional mortar, or a maetdol, a traditional millstone. [3] [6] the tea is then shaped into round lumps and sun-dried. [6] Once dried, a hole is made in the center of each lump of tea and they attain the characteristic shape of yeopjeon (coin) from which their name is derived. [6] The tea is then fermented for at least six months as aging helps to develop an enriched flavor and aroma, though sometimes fermentation can last for over twenty years. [4] [6]
A lump of doncha, about 7–9 grams (0.25–0.32 oz), can be steeped in 500–600 millilitres (18–21 imp fl oz; 17–20 US fl oz) of hot water for five to ten minutes. [3] The tea lump is often roasted on both sides over low heat before consumption. [3] [6] Roasting helps with sterilization of the tea leaves, as well as the development of a unique aroma and flavor. [4] Doncha retains its aroma and flavor after re-steeping three to four times. [3]
In traditional Korean medicine the tea was thought to help alleviate mild symptoms such as stomach ache, aid detoxification, reduce fever, prevent constipation, and help manage cold symptoms. [4] [6]