Wild Fermented Tea "Balhyocha" (Jaeksal) from Hadong : Jirisan Farmers Village

Wild Fermented Tea "Balhyocha" (Jaeksal) from Hadong, Jirisan Farmers Village

The comforting warmth of the Korean autumn. A traditional black tea, creamy and cocoa-like, from the wild tea trees of Mount Jirisan.

Discover a little-known and fascinating side of the Korean terroir with Balhyocha (literally "fermented tea"). Made by the Jirisan Farmers Village cooperative, this exceptional cru comes from leaves harvested on wild tea trees (야생차) growing freely on the slopes of Mount Jirisan, the historic cradle of tea in Korea.

In the Hadong region, this traditional black tea is affectionately called Jaeksal. Historically, each family had its own recipe and let it age in earthenware jars (Onggi) to serve as a comforting drink during the harsh winter months.

The Taste Experience: Balhyocha offers a beautiful amber liquor with coppery glints. In the mouth it is exceptionally round and totally free of astringency (unlike many classic black teas). It reveals gourmet, woody notes of cocoa, caramelized sweet potato, dark honey and roasted grains.

The Tea of Comfort: Very low in caffeine compared with a green tea, this deeply grounding tea is ideal for warming up in the afternoon or at the end of the day. It accompanies a gentle end to a meal wonderfully.

An Ancestral Craft: The wild leaves are withered, carefully rolled to break their cells, then left to ferment naturally in the open air before being dried. This process gives it its beautiful brown color and characteristic softness.

The Tasting Ritual: Very easy to prepare, Balhyocha is robust. Use simmering water (between 80°C and 90°C) and steep 2 to 3 grams of leaves for about 2 to 3 minutes. Its generous wild leaves can be re-infused 3 to 4 times.