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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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Two Korean Tea Vendors Describe Balhyocha (aka. Hwang Cha, Korean Yellow Tea)

Food & Drink / Tea : MattCha's Blog (last year)

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

What Exactly Is Korean Balhyocha (Paryo cha)?: Part 2- A Detailed Look At The Production of This Uniquely Korean Tea

Food & Drink / Tea : MattCha's Blog (4 years ago)

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

What Exactly Is Korean Balhyocha (Paryo cha)?: Part 3- How Do We Classify Balhyocha? Is It Red, Black, White, Yellow, Or Oolong Tea?

Food & Drink / Tea : MattCha's Blog (3 years ago)

Please read Part 1- An Introduction and Some Problems With Translation (here) and Part 2- A Detailed Look At The Production Of This Unique Korean Tea (here) before proceeding to read the following... Some of the confusion around how... Read Post


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