Named for the green moss that blooms on its surface during fermentation, this 1,200-year-old Jangheung specialty resembles ancient Joseon coins strung on bamboo string. A living piece of Korean tea archaeology.
Tasting Notes
What do you taste?
Origin
Jangheung, Jeollanam-do, South Korea
Plant
Wild native
Land
100-400m
Craft
Spring (April-May) harvest. Dried 24 hours, steamed, ground to paste with mortar, pressed into coins via bamboo mould, pierced, strung, post-fermented.
From the tea table
Been drinking this one? Share what you noticed.