BALHYOCHA SAEBYOK | 발효 차 새벽
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A stunning, amber, naturally sweet brew with notes of maple, persimmon and prune.
Type: Balhyocha. Since it is not 100% oxidized, we 'force classify' it under 'oolong'
Origin: Hwagae, Gyeongsangnam, S. Korea.
GPS: 35.2°N 127.6°E
Tasting notes: Maple | Persimmon | Prune
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Brewing Guide: 4g tea / 240ml @ 90ºC, 180"
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Balhyocha (발효 차). A gem and an enigma; a style unlike anything produced outside of Korea, very difficult to classify (under standard 'green, black, oolong, white, dark and yellow' labels) but very easy to enjoy.
'Balhyocha' loosely translates as both 'fermented tea' and 'oxidized tea'.
The production technique might vary from farm to farm; Mr. Kim's process can be summarized as:
1. Harvest: 'Saebyok' is harvested at the end of oojeon (first pluck) and start of sejak. Mr. Kim and family do this by hand.
2) Withering (initial oxidization): the leaves are allowed to wither in partial shade, exposed to the mountain air.
3) Rolling:
4) Mild fermentation and further oxidization: this is done on a heated floor, allowing the tea aroma to become more complex.
5) Roasting
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ABOUT THE GROWER
Kim Jong Yeol left a corporate life in Busan to pursue his passion for tea on his family farm in Hadong. The trees on the farm are over 80 years old and are growing naturally, spread randomly across the hill slopes. Each microbatch of teas is hand-processed by Kim himself so each lot is unique and every harvest is consistently outstanding.
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