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Tea leaf from Jangheung, South Jeolla, Korea
Wild tea leaves picked in spring rest for twelve hours, are steamed for about five minutes, pounded in a mortar and shaped into round cakes with a hole in the middle, like old coins. After seven to ten days of drying the coins ferment slowly in clay pots for at least six months, and they are toasted over a low flame before brewing.
| Wild tea leaves | Hand-picked in spring[slowfood] |
Total time across the recorded steps: 6.2 months – 20 years
What changes: Picked tea leaves rest for twelve hours
Output: rested leaves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wild tea leaves picked in spring rest for twelve hours, are steamed for about five minutes, pounded in a mortar and shaped into round cakes with a hole in the middle, like old coins. After seven to ten days of drying the coins ferment slowly in clay pots for at least six months, and they are toasted over a low flame before brewing. Made in 6 steps over 6.2 months – 20 years. The longest step, ferment in clay pots, takes 6 months – 20 years (Slow Food Foundation for Biodiversity). Pantoea and Klebsiella oxytoca and Bacilli do most of the fermenting.
| Main step | 6 months – 20 yearsReported[slowfood] | Ferment in clay pots |
|---|
The studies call Jangheung's the only surviving don-cha (coin tea) culture in the world. The leaves are steamed rather than pan-fired, pressed into coins and left to ferment slowly in storage, like an aged cake tea, not soured in a sealed vessel like lahpet or Awa-bancha.
Slow Food says the coin is toasted on a brass plate over a low flame before brewing, which sterilises the leaf, and is then steeped in boiling water for about ten minutes. No study we read tested this.
Every number is labelled with how it is known. How this atlas is made
The first evidence of doncha dates to the founding of Borim temple in Jangheung in 821. Tea drinking declined from the 1930s, and a Slow Food Presidium was launched in 2014 with five small producers (Slow Food Foundation).
