This handcrafted tea comes from the Hwagae Village in the Province of Gyeongsangnam in South Korea.  Even though the leaves of this black tea only brew up the palest of amber liqueur, don’t let that fool you into thinking this tea isn’t very strong.

In fact, this tea reminds me of a lot of high quality first flush Darjeeling teas, with a bright muscatel flavor that highlights a woodsy, smooth smoky finish (not heavily smoky like Lapsang Souchong, more like the smoky notes in a second flush Darjeeling).

The dried leaves are dark and curled, with the aroma of a strong black tea.  These leaves were handcrafted by Tea Master Kim Shin Ho:

Master Kim Shin Ho’s story is linked with the monks and scholars who, for centuries, preserved tea culture in the mountains of South Korea’s most rugged province. He is considered one of the pillars of the re-birth of Korean tea in the late 20th century and a teacher to a vast number of young producers in the area. When he is not making poetry in the form of tea, he carves wood, practices traditional calligraphy or goes fishing in nearby streams.

I enjoyed every aspect of this tea: the aroma, the flavor, the sight of the beautiful leaves unfurling in the water, and even the texture of the spent leaves. You can certainly tell that this tea was crafted with the utmost care and precision.

Dao Tea describes this tea as:

The Experience

Full-bodied and generous, this tea combines notes of wood with a sweet raisin aroma that lingers in your cup. Its smooth, eminently drinkable style makes it great for a chat with an old friend (just like port or red wine)… or for dessert.

Well Being

In the fertile slopes of Mount Jiri, tea is known as the “dew of enlightening wisdom”, a drink believed to soothe the spirit while boosting “qi” (energy) in the body. With its enticing fragrance, low caffeine and warm character, a few sips of handcrafted balhyocha may make you a believer too.

Tips for a multi-sensorial tea experience

Pour boiling water into an empty glass tea-pot (~250ml). After 30 seconds, pour the water into cups. Place 3g of tea in the pot and gently your on water, which is between 80°C and 85°C. Allow 60 to 75 seconds, until the tea takes a hue of brandy. Discard the water from your pre-heated cups and serve the tea using a strainer. Alternatively, you can pour the tea into a glass pitcher and place it over a candle to maintain your tea’s warmth. After brewing, these leaves can be consumed as a snack with sesame seeds and Korean chilli paste.

This black tea is absolutely beautiful to drink.  A symphony of flavor delights the palate.  This tea is best served plain, milk or sweetener would be a disgrace to the flavors of the tea.  In fact, I would recommend serving this tea Gong Fu style if at all possible, or at the least served in a Yixing clay teapot to produce the optimal flavor.

This makes a fantastic tea for any time of day, and is a rare gem amongst black teas.