Doncha
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Doncha (Lua error: Internal error: The interpreter exited with status 1.),[1] or don tea,[2] also called jeoncha (Lua error: Internal error: The interpreter exited with status 1.; Lua error: Internal error: The interpreter exited with status 1.; lit. money teaLua error: Internal error: The interpreter exited with status 1.),[3] is a coin-shaped post-fermented tea produced in Korea. The tea has been called cheongtae-jeon (Lua error: Internal error: The interpreter exited with status 1.; Lua error: Internal error: The interpreter exited with status 1.; lit. "green moss coin"Lua error: Internal error: The interpreter exited with status 1.) in the Jangheung region in South Jeolla Province.[4][5]
History
[edit | edit source]The history of doncha dates back to the era of Later Silla, when Borimsa (Borim temple) was founded.[4] 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.[5] 13 out of 19 daso (tea place) in Goryeo were located in the region.[6]
Processing
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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.[7] Although roasting is the most common method of tea processing in Korea,[8][9] doncha processing starts with steaming the tea leaves.[10] Twelve hours after the harvest, tea leaves are steamed in a gamasot, a traditional cauldron.[5][7] Steamed leaves are then pounded in a jeolgu, a traditional mortar, or a maetdol, a traditional millstone.[4][7] the tea is then shaped into round lumps and sun-dried.[7] 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.[7] 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.[5][7]
Preparation
[edit | edit source]A lump of doncha, about Lua error: Internal error: The interpreter exited with status 1., can be steeped in Lua error: Internal error: The interpreter exited with status 1. of hot water for five to ten minutes.[4] The tea lump is often roasted on both sides over low heat before consumption.[4][7] Roasting helps with sterilization of the tea leaves, as well as the development of a unique aroma and flavor.[5] Doncha retains its aroma and flavor after re-steeping three to four times.[4]
Use in traditional medicine
[edit | edit source]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.[5][7]
References
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