Doncha "Coin Tea", traditionally known as Cheong Tae Jeon (청태전), is one of Korea's oldest and most distinctive teas. Produced in Jangheung from traditional seed-grown tea stock, the leaves are steamed, carefully pounded and kneaded, shaped into small coin-like discs, then aged through a post-fermentation process that creates a smooth, earthy cup with woody, mineral notes and a mellow, warming finish.
Historically associated with Korea's Buddhist tea culture and Borimsa Temple, Doncha was valued for its ability to be stored, transported, and enjoyed over time. Today, this remarkable tea has been revived as a living tradition, preserving one of Korea's enduring tea traditions.
Each tea coin may be brewed multiple times. For a more traditional preparation, the coin may be lightly pan-fired before simmering, though this step is optional.
Hot infusion: Use 1 tea coin with 16–32 oz (475–950ml) of water at 203–212°F. Rinse briefly, then simmer or steep for 8–10 minutes.
Cold infusion: After the first infusion, add room-temperature water and refrigerate overnight for a smooth second brew.
Contains 3 tea coins (approximately 25g).
Origin: Jangheung, Jeollanam-do, South Korea
Tea Plants: Traditional Jangheung seed-grown tea stock, including native and semi-wild tea trees
Doncha "Coin Tea", traditionally known as Cheong Tae Jeon (청태전), is one of Korea's oldest and most distinctive teas. Produced in Jangheung from traditional seed-grown tea stock, the leaves are steamed, carefully pounded and kneaded, shaped into small coin-like discs, then aged through a post-fermentation process that creates a smooth, earthy cup with woody, mineral notes and a mellow, warming finish.
Historically associated with Korea's Buddhist tea culture and Borimsa Temple, Doncha was valued for its ability to be stored, transported, and enjoyed over time. Today, this remarkable tea has been revived as a living tradition, preserving one of Korea's enduring tea traditions.
Each tea coin may be brewed multiple times. For a more traditional preparation, the coin may be lightly pan-fired before simmering, though this step is optional.
Hot infusion: Use 1 tea coin with 16–32 oz (475–950ml) of water at 203–212°F. Rinse briefly, then simmer or steep for 8–10 minutes.
Cold infusion: After the first infusion, add room-temperature water and refrigerate overnight for a smooth second brew.
Contains 3 tea coins (approximately 25g).
Origin: Jangheung, Jeollanam-do, South Korea
Tea Plants: Traditional Jangheung seed-grown tea stock, including native and semi-wild tea trees
