Korean tea

Jeoncha, as the name suggests, refers to tea cakes shaped like copper coins. According to Korean records, Jeoncha originated from Boreumsa Temple in Changseong County, Jeollanam-do, South Korea. The temple's founder, Seon Master Daoui, traveled to Tang Dynasty China in 784 AD and during his 37 years there learning Buddhist teachings, he developed a habit of tea production and consumption. Upon his return, he planted tea trees around Boreumsa and taught others how to make a solid, coin-shaped tea using techniques from the Tang Dynasty. Jeoncha produced in Changseong County is known for its color, similar to seaweed and green moss, which is why Koreans also refer to it as Moss Jeoncha. Moss Jeoncha has won awards at various tea evaluations in Japan and Korea and has been featured at major tea expos in South Korea, enjoying great popularity among Korean tea enthusiasts. The traditional production technique of Jeoncha remains preserved in Changseong County, Jeollanam-do, which is quite similar to the tea-making methods described in the Chinese Tang Dynasty's "The Classic of Tea." Following the seven steps from "from picking to sealing," the process of making Jeoncha is as follows: (1) Picking: Fresh leaves for Korean Jeoncha are typically harvested…