# Doncha
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{{Short description|Coin-shaped post-fermented tea}}
{{About|Korean tea|a song|Doncha?}}
{{Infobox tea
| Tea_name = ''Doncha''
| Tea_type = [Post-fermented tea](/source/Post-fermented_tea)
| Tea_color =
| Tea_image =
| Tea_origin = [Korea](/source/Korea)
| Tea_names = {{Flatlist|
* ''Cheongtae-jeon''
* ''jeoncha''
}}
| Tea_quick = Coin-shaped [post-fermented tea](/source/post-fermented_tea)
| Tea_temperature = {{Convert|85-95|C}}
| Tea_time = 5‒10 minutes
| module = {{Infobox Korean name/auto
| hangul = 돈차
| hanja = 돈茶
| ipa = {{ipa|ton.tɕʰa}}
| lk = money tea
| hangul1 = 전차
| hanja1 = 錢茶
| lk1 = money tea
| ipa1 = {{ipa|tɕʌn.tɕʰa}}
| hangul2 = 청태전
| hanja2 = 靑苔錢
| ipa2 = {{ipa|tɕʰʌŋ.tʰɛ.dʑʌn}}
| lk2 = green moss coin
|child=yes
}}
}}
'''''Doncha''''' ({{Korean/auto|hangul=돈차|ko_ipa=ton.tɕʰa|lit=money tea}}),[{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=87179|title=doncha|website=[Standard Korean Language Dictionary](/source/Standard_Korean_Language_Dictionary)|publisher=[National Institute of Korean Language](/source/National_Institute_of_Korean_Language)|script-title=ko:돈차|access-date=22 March 2017|archive-date=20 March 2017|archive-url=https://web.archive.org/web/20170320144219/http://stdweb2.korean.go.kr/search/View.jsp?idx=87179|url-status=dead}}] or '''don tea''',[{{Cite web |title=Don Tea |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/don-tea/ |website=[Ark of taste](/source/Ark_of_taste) |publisher=[Slow Food Foundation](/source/Slow_Food_Foundation) |access-date=2025-08-12}}] also called '''''jeoncha''''' ({{Korean|hangul=전차|hanja=錢茶|labels=no|lit=money tea}}),[{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=285158|title=jeoncha|website=[Standard Korean Language Dictionary](/source/Standard_Korean_Language_Dictionary)|publisher=[National Institute of Korean Language](/source/National_Institute_of_Korean_Language)|script-title=ko:전차|access-date=22 March 2017|archive-date=20 March 2017|archive-url=https://web.archive.org/web/20170320144417/http://stdweb2.korean.go.kr/search/View.jsp?idx=285158|url-status=dead}}] is a coin-shaped [post-fermented tea](/source/post-fermented_tea) produced in Korea. The tea has been called '''''cheongtae-jeon''''' ({{Korean|hangul=청태전|hanja=靑苔錢|labels=no|lit="green moss coin"}}) in the [Jangheung](/source/Jangheung_County) region in [South Jeolla Province](/source/South_Jeolla_Province).[{{Cite news|url=http://news.mk.co.kr/newsRead.php?year=2014&no=553502|script-title=ko:[국내여행]그 분을 만나러 가는 여행…장흥돈차 청태전 복원 주인공 '김수희'|last=이|first=영근|date=9 April 2014|work=[Maeil Business Newspaper](/source/Maeil_Business_Newspaper)|access-date=22 March 2017|language=ko}}][{{Cite web|url=http://www.fondazioneslowfood.com/en/slow-food-presidia/don-tea/|title=Don Tea|website=[Slow Food Foundation](/source/Slow_Food_Foundation)|access-date=22 March 2017}}]
== History ==
The history of ''doncha'' dates back to the era of [Later Silla](/source/Later_Silla), when [Borimsa](/source/Borimsa) (Borim temple) was founded.[{{Cite book|title=Sejong jangheon daewang sillok – Jiriji|year=1454|series=[Veritable Records of the Joseon Dynasty](/source/Veritable_Records_of_the_Joseon_Dynasty)|script-title=ko:세종장흥대왕실록(世宗莊憲大王實錄) – 지리지(地理誌)|trans-title=Veritable Records of King Sejong – Monograph On Geography|chapter=Jangheung-dohobu|script-chapter=ko:장흥 도호부(長興都護府)|trans-chapter=Jangheung Prefecture|orig-year=1425|chapter-url=http://sillok.history.go.kr/id/kda_40007004}}]
== Processing ==
thumb|left|Freshly shaped ''doncha''
Tea leaves for ''doncha'' are hand-picked in May, from the [tea plants](/source/Camellia_sinensis) that grow wild somewhere on the southern coast of the Korean peninsula.[{{Cite news|url=http://news.chosun.com/site/data/html_dir/2013/10/02/2013100200286.html|script-title=ko:[오늘의 세상] '맛의 방주(사라질 위기에 처한 먹거리를 보존하려 만든 목록)'에 오른 돈차(엽전 모양으로 빚은 茶)·烏鷄(온몸이 검은 닭)… 한국 토종 먹거리의 재발견|last=김|first=성윤|date=2 October 2013|work=[The Chosun Ilbo](/source/The_Chosun_Ilbo)|access-date=22 March 2017|language=ko}}] Although roasting is the most common method of tea processing in Korea,[{{Cite book|script-title=ko:차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=deokkeum-cha|script-chapter=ko:덖음차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1634412|via=[Naver](/source/Naver)}}][{{Cite book|script-title=ko:차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=bucho-cha|script-chapter=ko:부초차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1634758|via=[Naver](/source/Naver)}}] ''doncha'' processing starts with steaming the tea leaves.[{{Cite book|script-title=ko:차생활문화대전|publisher=Hong Ik Jae|year=2012|isbn=9788971433515|editor-last=정|editor-first=동효|location=Seoul|language=ko|chapter=jeungje-cha|script-chapter=ko:증제차|access-date=22 March 2017|editor-last2=윤|editor-first2=백현|editor-last3=이|editor-first3=영희|chapter-url=http://terms.naver.com/entry.nhn?docId=1635873|via=[Naver](/source/Naver)}}] Twelve hours after the harvest, tea leaves are steamed in a ''[gamasot](/source/gamasot)'', a traditional cauldron.