Dok cha

I got a piece of tea in the mail a few weeks ago

It came from Matt of Mattcha’s blog. The tea was wrapped in some nice handmade (I think) paper, and has a sticker on it from the teashop — a shop named Nok Ya Won (Green Field Garden?), in Daegu. They sell traditional tea, apparently, and I think this tea, given what Matt had to say about it, seems pretty traditional.

I sat on it for so long because I was trying to make up my mind as to how to make it. I knew this is more or less green tea, from the way it looked and smelled. I ended up deciding to make it in my young puerh pot. I figured that if anything goes wrong, the pot will fix the problems for me.

And luckily, I was mostly right. The tea came out very clean and mellow, and was very tenacious — it kept going long after I thought I might die. Green teas don’t last quite as long, usually, but this one had something for me every infusion. I gave up before it did, probably 10+ infusions in. It was not a powerful tea, but a subtle one. The taste, look, and feel of the tea is definitely that of a green, but more of a maojian than a longjing.

The leaves are tippy, but not too tippy. I wonder — how would this taste when left alone for a while?


Dok cha — 2 Comments

  1. Its samina and purity are definity some of its best qualities.  Nok Ya Won refers to the place one goes when they achieve enlightenment.  Hopefully this tea can give you a little of that in a cup.

    As always, thank you for your ongoing posting of such insightful and thought provoking posts.


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