Black Tea in South Korea

Black teas from South Korea are extremely rare. In Korea, black tea is called Hwang Cha (translated as yellow tea) or Balhyocha (fermented tea). However, both terms are a bit misleading. It is not yellow tea as we know it from China, nor is it tea that undergoes fermentation processes like puerh. Rather, Korean black tea is more lightly oxidised. All the processes known to black tea production - steeping, rolling, oxidation and drying - take place during its processing. The resulting black tea has a very delicate taste and aroma. The long tradition of growing and processing tea on the Korean peninsula, the unique natural conditions, the specific way of processing tea leaves, all of this creates the beauty of Korean teas.