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What Exactly Is Korean Balhyocha (Paryo cha)?: Part 1- An Introduction To Balhyocha and Some Problems With Translation

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.
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