There seems to be much confusion in the world as to how to classify balhyocha ( paryo cha, Korean yellow tea, hwang cha, Korean semi-oxidized tea???). This confusion stems from translation and language issues, not understanding the production, and problems with the classification system of tea. This three part series of posts will tackle these issues in hopes of clarifying this Korean anomaly.
Thought that readers of this blog would enjoy these two great articles from two Korean vendor blogs. They both deal with a difficult topic, describing what exactly is balhyocha?In this article by Arthur Park of Morning Crane Tea, he... Read Post
Part of the confusion surrounding balhyocha has to do with slight differences in the production between the different producers of this very simple Korean tea. In fact, the wide (yet slight) variance in production was such that the ... Read Post