B-KR-051

Korean Black (Hongcha)

홍차

Artisan small-leaf black, from Boseong, South Korea.

Black tea

Korean Black (Hongcha) is strongest on smoothness, sweetness and honey. Typical tasting words: honey, cocoa powder, biscuit, sweet pea, malt. While Korea traditionally focuses on green tea and partially fermented balhyocha, Boseong growers developed refined fully oxidised black teas in recent decades. Infused in traditional ceramic sets or small pots, savoured unadorned for its soft, sweet, and soothing character.

Also known as Boseong Hongcha, Balhyocha and Korean Black.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami2brightness2body3smoothness5aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity2vegetal0marine0nutty1toasty2malty1honey4spicy1woody2earthy1smoky0creamy1citrus0stone fruit1tropical0cocoa2caramel3

Facts

Origin: Boseong, South Korea
Plant: Camellia sinensis var. sinensis
Harvest: late spring or early summer
Elevation: low
Oxidation: 85 to 95%
Roast: very light
Leaf: twisted
Price band: premium
Availability: specialist
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: moderate

Made by: withering, then rolling, then oxidation, then drying.

Caffeine

A cup of Korean Black (Hongcha) carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	3 min, 3.5 min
Gongfu, 100 ml	4.5 g	90 to 95 °C	25 s, 30 s, 45 s, 60 s, 80 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
afternoon
relaxing
meditation

Pairs with pastry, sweets and nuts. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.