This Korean balhyocha is a unique one. It's name "Gaya Cha" is in reference to the one of the legends of how tea first arrived in Korea. As the story goes, a princess from India brought a tea plant that she had acquired in Southern China and offered it to the King of the Gaya Kingdom (for the other possible ways tea made its way to Korea see here, here, and here). This yellow tea from Woonsang underwent fermentation for 2-3 years before release and is a unique spin on the more typical Korean balhyocha out there.
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
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 ... Read Post