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== Processing == |
== Processing == |
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Tea leaves for ''doncha'' are hand-picked in May, from the [[Camellia sinensis|tea plants]] that grow wild in the southern coast of Korean peninsula.<ref name="Kim">{{Cite news|url=http://news.chosun.com/site/data/html_dir/2013/10/02/2013100200286.html|title=[오늘의 세상] '맛의 방주(사라질 위기에 처한 먹거리를 보존하려 만든 목록)'에 오른 돈차(엽전 모양으로 빚은 茶)·烏鷄(온몸이 검은 닭)… 한국 토종 먹거리의 재발견|last=김|first=성윤|date=2 October 2013|work=[[The Chosun Ilbo]]|access-date=22 March 2017|language=ko}}</ref> Although roasting is the most common way of tea processing in Korea,<ref name="deokkeum">{{Cite book|title=차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=deokkeum-cha|script-chapter=ko:덖음차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1634412|via=[[Naver]]}}</ref><ref name="bucho">{{Cite book|title=차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=bucho-cha|script-chapter=ko:부초차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1634758|via=[[Naver]]}}</ref> ''doncha'' processing starts by steaming the tea leaves.<ref name="jeungje">{{Cite book|title=차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=jeungje-cha|script-chapter=ko:증제차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1635873|via=[[Naver]]}}</ref> Twelve hours after the harvest, tea leaves are steamed in a ''[[gamasot]]'', a traditional cauldron.<ref name="Ark" /><ref name="Kim" /> Steamed leaves are pounded in [[Mortar and pestle|''jeolgu'']], a traditional mortar, or ''[[Millstone|metdol]]'', a traditional millstone.<ref name="Lee" /><ref name="Kim" /> It is then shaped into a round lumps and sun-dried.<ref name="Kim" /> Once dried, a central hole is made in each lump of tea and it attains the characteristic coin-shape that gives this tea its name.<ref name="Kim" /> The tea is then fermented for at least six months, sometimes over 20 years, as ageing helps the tea develop enriched flavor and aroma.<ref name="Ark" /><ref name="Kim" /> |
Tea leaves for ''doncha'' are hand-picked in May, from the [[Camellia sinensis|tea plants]] that grow wild somewhere in the southern coast of Korean peninsula.<ref name="Kim">{{Cite news|url=http://news.chosun.com/site/data/html_dir/2013/10/02/2013100200286.html|title=[오늘의 세상] '맛의 방주(사라질 위기에 처한 먹거리를 보존하려 만든 목록)'에 오른 돈차(엽전 모양으로 빚은 茶)·烏鷄(온몸이 검은 닭)… 한국 토종 먹거리의 재발견|last=김|first=성윤|date=2 October 2013|work=[[The Chosun Ilbo]]|access-date=22 March 2017|language=ko}}</ref> Although roasting is the most common way of tea processing in Korea,<ref name="deokkeum">{{Cite book|title=차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=deokkeum-cha|script-chapter=ko:덖음차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1634412|via=[[Naver]]}}</ref><ref name="bucho">{{Cite book|title=차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=bucho-cha|script-chapter=ko:부초차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1634758|via=[[Naver]]}}</ref> ''doncha'' processing starts by steaming the tea leaves.<ref name="jeungje">{{Cite book|title=차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=jeungje-cha|script-chapter=ko:증제차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1635873|via=[[Naver]]}}</ref> Twelve hours after the harvest, tea leaves are steamed in a ''[[gamasot]]'', a traditional cauldron.<ref name="Ark" /><ref name="Kim" /> Steamed leaves are pounded in [[Mortar and pestle|''jeolgu'']], a traditional mortar, or ''[[Millstone|metdol]]'', a traditional millstone.<ref name="Lee" /><ref name="Kim" /> It is then shaped into a round lumps and sun-dried.<ref name="Kim" /> Once dried, a central hole is made in each lump of tea and it attains the characteristic coin-shape that gives this tea its name.<ref name="Kim" /> The tea is then fermented for at least six months, sometimes over 20 years, as ageing helps the tea develop enriched flavor and aroma.<ref name="Ark" /><ref name="Kim" /> |
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== Preparation == |
== Preparation == |
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Revision as of 06:29, 22 March 2017
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. (March 2017) |
| File:Cheongtaejeon tea.jpg Jangheung cheongtaejeon | |
| Typ | Tea brick |
|---|---|
| Country of origin | Korea |
| Ingredients | Tea leaves |
| Related products | Tteokcha |
| Korean name | |
| Hangul | 돈차 |
|---|---|
| Hanja | -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 (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 cheongtaejeon (청태전; 靑苔錢; lit. "green moss coin") in Jangheung region in South Jeolla Province.[3][4]
History
History of doncha dates back to the era of Later Silla, when Borimsa (Borim temple) was founded.[3] Jangheung region in South Jeolla Province, where the temple is, has been the hub of Korean tea culture during Goryeo and Joseon dynasties.[4] 13 out of 19 daso (tea place) in Goryeo were located in the region.[5]
Processing
Tea leaves for doncha are hand-picked in May, from the tea plants that grow wild somewhere in the southern coast of Korean peninsula.[6] Although roasting is the most common way of tea processing in Korea,[7][8] doncha processing starts by 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 pounded in jeolgu, a traditional mortar, or metdol, a traditional millstone.[3][6] It is then shaped into a round lumps and sun-dried.[6] Once dried, a central hole is made in each lump of tea and it attains the characteristic coin-shape that gives this tea its name.[6] The tea is then fermented for at least six months, sometimes over 20 years, as ageing helps the tea develop enriched flavor and aroma.[4][6]
Preparation
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]
Medicinal use
In the past, the tea was thought to help with mild symptoms such as tummy ache, aid detoxification, reduce fever, and prevent constipation.[4][6] Even today, the tea mixed with ingredients such as ginger, quince, yuja, mugwort is used to help with symptoms of oncoming cold.[6]
References
- ^ "doncha" 돈차. Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 22 March 2017.
- ^ "jeoncha" 전차. Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 22 March 2017.
- ^ a b c d e f 이, 영근 (9 April 2014). "[국내여행]그 분을 만나러 가는 여행…장흥돈차 청태전 복원 주인공 '김수희'". Maeil Business Newspaper (in Korean). Retrieved 22 March 2017.
- ^ a b c d e f "Don Tea". Slow Food Foundation. Retrieved 22 March 2017.
- ^ "Jangheung-dohobu" 장흥 도호부(長興都護府) [Jangheung Prefecture]. Sejong jangheon daewang sillok – Jiriji 세종장흥대왕실록(世宗莊憲大王實錄) – 지리지(地理誌) [Veritable Records of King Sejong – Monograph On Geography]. Veritable Records of the Joseon Dynasty. 1454 [1425].
- ^ a b c d e f g h i 김, 성윤 (2 October 2013). "[오늘의 세상] '맛의 방주(사라질 위기에 처한 먹거리를 보존하려 만든 목록)'에 오른 돈차(엽전 모양으로 빚은 茶)·烏鷄(온몸이 검은 닭)… 한국 토종 먹거리의 재발견". The Chosun Ilbo (in Korean). Retrieved 22 March 2017.
- ^ 정, 동효; 윤, 백현; 이, 영희, eds. (2012). "deokkeum-cha" 덖음차. 차생활문화대전 (in Korean). Seoul: Hong Ik Jae. ISBN 9788971433515. Retrieved 22 March 2017 – via Naver.
- ^ 정, 동효; 윤, 백현; 이, 영희, eds. (2012). "bucho-cha" 부초차. 차생활문화대전 (in Korean). Seoul: Hong Ik Jae. ISBN 9788971433515. Retrieved 22 March 2017 – via Naver.
- ^ 정, 동효; 윤, 백현; 이, 영희, eds. (2012). "jeungje-cha" 증제차. 차생활문화대전 (in Korean). Seoul: Hong Ik Jae. ISBN 9788971433515. Retrieved 22 March 2017 – via Naver.
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