Korea's answer to puer: hand-pounded tea leaves steamed and pressed into old coin shapes, then aged for months or decades. Roast a coin over low heat, steep it slowly. The cup drinks earthy and evolves over multiple steepings.
Tasting Notes
What do you taste?
Origin
Boseong / Jangheung, Jeollanam-do, South Korea
Plant
Wild coastal tea plants
Land
50-300m
Craft
May harvest. Hand-picked, steamed in gamasot, pounded with mortar, shaped into coins, sun-dried, post-fermented 6+ months.
From the tea table
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