| Doncha | |
|---|---|
| Type | Post-fermented tea |
| Other names |
|
| Origin | Korea |
| Quick description | Coin-shapedpost-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 calledjeoncha (전차;錢茶;lit. "money tea"),[2] is a coin-shapedpost-fermented tea produced in Korea. The tea has been calledcheongtae-jeon (청태전;靑苔錢;lit. "green moss coin") in theJangheung region inSouth Jeolla Province.[3][4]
The history ofdoncha dates back to the era ofLater Silla, whenBorimsa (Borim temple) was founded.[3] TheJangheung region inSouth Jeolla Province, where the temple is located, was the hub of Korean tea culture during theGoryeo andJoseon dynasties.[4] 13 out of 19daso (tea place) in Goryeo were located in the region.[5]
Tea leaves fordoncha are hand-picked in May, from thetea 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 agamasot, a traditional cauldron.[4][6] Steamed leaves are then pounded in ajeolgu, a traditional mortar, or amaetdol, 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 ofyeopjeon (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 ofdoncha, 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]
Intraditional Korean medicine the tea was thought to help alleviate mild symptoms such asstomach ache, aiddetoxification, reducefever, preventconstipation, and help managecold symptoms.[4][6]
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