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 from late April to June, ideally on clear mornings without dew. “Leaves are not picked if it rains or if it is sunny with clouds.” The standard is to pick older leaves, avoiding buds and tender leaves.
(2) Steaming: The freshly picked leaves are placed in small bamboo baskets and steamed on a steamer rack, separated by the basket to prevent the loss of juice. When the leaves turn yellow and become soft, the heat source is removed, and they continue to be steamed by the steam. Once steamed, the leaves are spread out evenly on a paper mulberry wood board to cool down and dissipate the heat.
(3) Pound: After cooling, the leaves are pounded in a wooden scoop until they have enough stickiness. If desired, ingredients such as ginger, schisandra, or even pomelo can be added at this stage to increase the medicinal value of the tea.
(4) Forming: The pounded leaves are placed on a wooden board, wrapped in a damp cotton cloth, and squeezed to remove excess water. Then, an appropriate amount of tea is pressed into a round bamboo mold and flattened.
(5) Drying: The formed tea cakes are removed from the bamboo mold, laid out flat in a basket, and dried in the sun. In case of rainy weather, they are dried in a warm room, preferably completed within the day.
(6) Stringing: When the tea is partially dry, a hole is poked in the center of each cake, and they are strung together with grass, straw, or string. Typically, a string contains 30 to 50 cakes, but strings can also consist of 100 to 500 cakes.
(7) Storing: The strung tea cakes can be dried on shelves in a warm room or hung in a well-ventilated, dry storage area, such as rafters or walls in a storeroom loft.
Once the Moss Jeoncha is completely dried and hardened, it can be prepared for drinking. Before cooking, it is roasted over a fire to remove any grassy aroma; when the cakes turn yellow, they are cooked in a pot for about 10 minutes to produce a Yellow Tea broth that can then be consumed.
Moss Jeoncha, a staple beverage and tea served to guests in Korea, not only quenches thirst and refreshes but also has medicinal properties. Regular consumption can alleviate symptoms such as headaches, indigestion, constipation, dizziness, and high blood pressure. Through the ages, Jeoncha has been passed down in Korean Tea culture, embodying the wisdom and affection of the working people.
