{{Short description|Coin-shaped post-fermented tea}} {{About|Korean tea|a song|Doncha?}} {{Infobox tea | Tea_name = ''Doncha'' | Tea_type = Post-fermented tea | Tea_color = | Tea_image = | Tea_origin = Korea | Tea_names = {{Flatlist| * ''Cheongtae-jeon'' * ''jeoncha'' }} | Tea_quick = Coin-shaped 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}}),<ref name="SKLD_don">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=87179|title=doncha|website=Standard Korean Language Dictionary|publisher=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}}</ref> or '''don tea''',<ref>{{Cite web |title=Don Tea |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/don-tea/ |website=Ark of taste |publisher=Slow Food Foundation |access-date=2025-08-12}}</ref> also called '''''jeoncha''''' ({{Korean|hangul=전차|hanja=錢茶|labels=no|lit=money tea}}),<ref name="SKLD_jeon">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=285158|title=jeoncha|website=Standard Korean Language Dictionary|publisher=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}}</ref> is a coin-shaped 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 region in South Jeolla Province.<ref name="Lee">{{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|access-date=22 March 2017|language=ko}}</ref><ref name="Ark">{{Cite web|url=http://www.fondazioneslowfood.com/en/slow-food-presidia/don-tea/|title=Don Tea|website=Slow Food Foundation|access-date=22 March 2017}}</ref>
== History == The history of ''doncha'' dates back to the era of Later Silla, when Borimsa (Borim temple) was founded.<ref name="Lee" /> The Jangheung region in South Jeolla Province, where the temple is located, was the hub of Korean tea culture during the Goryeo and Joseon dynasties.<ref name="Ark" /> 13 out of 19 ''daso'' (tea place) in Goryeo were located in the region.<ref name="Sejong">{{Cite book|title=Sejong jangheon daewang sillok – Jiriji|year=1454|series=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}}</ref>
== Processing == thumb|left|Freshly shaped ''doncha'' Tea leaves for ''doncha'' are hand-picked in May, from the tea plants that grow wild somewhere on the southern coast of the Korean peninsula.<ref name="Kim">{{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|access-date=22 March 2017|language=ko}}</ref> Although roasting is the most common method of tea processing in Korea,<ref name="deokkeum">{{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}}</ref><ref name="bucho">{{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}}</ref> ''doncha'' processing starts with steaming the tea leaves.<ref name="jeungje">{{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}}</ref> Twelve hours after the harvest, tea leaves are steamed in a ''gamasot'', a traditional cauldron.<ref name="Ark" /><ref name="Kim" /> Steamed leaves are then pounded in a ''jeolgu'', a traditional mortar, or a ''maetdol'', a traditional millstone.<ref name="Lee" /><ref name="Kim" /> the tea is then shaped into round lumps and sun-dried.<ref name="Kim" /> Once dried, a hole is made in the center of each lump of tea and they attain the characteristic shape of ''yeopjeon'' (coin) from which their name is derived.<ref name="Kim" /> The tea is then fermented for at least six months as aging helps to develop an enriched flavor and aroma, though sometimes fermentation can last for over twenty years.<ref name="Ark" /><ref name="Kim" />
== Preparation == A lump of ''doncha'', about {{Convert|7-9|g}}, can be steeped in {{Convert|500-600|ml}} of hot water for five to ten minutes.<ref name="Lee" /> The tea lump is often roasted on both sides over low heat before consumption.<ref name="Lee" /><ref name="Kim" /> Roasting helps with sterilization of the tea leaves, as well as the development of a unique aroma and flavor.<ref name="Ark" /> ''Doncha'' retains its aroma and flavor after re-steeping three to four times.<ref name="Lee" />
== Use in traditional medicine == In traditional Korean medicine the tea was thought to help alleviate mild symptoms such as stomach ache, aid detoxification, reduce fever, prevent constipation, and help manage cold symptoms.<ref name="Ark" /><ref name="Kim" />
== References == {{reflist|2}} {{Teas}}
Category:Fermented tea Category:Korean tea Category:Ark of Taste foods