Doncha

[3][4] The history of doncha dates back to the era of Later Silla, when Borimsa (Borim temple) was founded.

[3] 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.

[9] Twelve hours after the harvest, tea leaves are steamed in a gamasot, a traditional cauldron.

[6] 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.

[3][6] Roasting helps with sterilization of the tea leaves, as well as the development of a unique aroma and flavor.