Known in Korea as Hong Cha (홍차), or "red tea," this Korean black tea offers notes of honey, dried plum, and persimmon with a gentle sweetness and a warm, lingering finish. Rather than emphasizing briskness, it is prized for its smooth, rounded character.
After oxidation, the leaves undergo a traditional ondol (온돌) micro-fermentation before their final drying. This gentle maturation on Korea's historic heated-floor system softens the tea's structure and deepens its aroma, creating a distinctly Korean expression of black tea.
Reinfuse 3–5 times.
Hot infusion: Use 2g (1 tsp) with 8 oz (240ml) at 194–208°F for 1–2 minutes.
Cold infusion: Use 2g (1 tsp) with 8 oz (240ml) room-temperature water and refrigerate overnight.
0.5 oz. (16g) tin — Approximately 24–40 servings if infused as recommended.
Origin: Boseong, Jeollanam-do, South Korea
Producer: Yeongcheon Dawon
Tea Plants: Traditional Boseong seed-grown tea stock
Known in Korea as Hong Cha (홍차), or "red tea," this Korean black tea offers notes of honey, dried plum, and persimmon with a gentle sweetness and a warm, lingering finish. Rather than emphasizing briskness, it is prized for its smooth, rounded character.
After oxidation, the leaves undergo a traditional ondol (온돌) micro-fermentation before their final drying. This gentle maturation on Korea's historic heated-floor system softens the tea's structure and deepens its aroma, creating a distinctly Korean expression of black tea.
Reinfuse 3–5 times.
Hot infusion: Use 2g (1 tsp) with 8 oz (240ml) at 194–208°F for 1–2 minutes.
Cold infusion: Use 2g (1 tsp) with 8 oz (240ml) room-temperature water and refrigerate overnight.
0.5 oz. (16g) tin — Approximately 24–40 servings if infused as recommended.
Origin: Boseong, Jeollanam-do, South Korea
Producer: Yeongcheon Dawon
Tea Plants: Traditional Boseong seed-grown tea stock
