The history of doncha dates back to the era of Later Silla, when Borimsa (Borim temple) was founded.[3] 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.[4] 13 out of 19 daso (tea place) in Goryeo were located in the region.[5]
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.[6] Although roasting is the most common method of tea processing in Korea,[7][8]doncha processing starts with 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 then pounded in a jeolgu, a traditional mortar, or a maetdol, a traditional millstone.[3][6] the tea is then shaped into round lumps and sun-dried.[6] 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.[6] 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.[4][6]
Preparation
A lump of doncha, about Шаблон:Convert, can be steeped in Шаблон:Convert 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]
