This tea has traditionally been called “balhyocha” (bal-hyo-cha) which retains its nutrition as well as aroma and flavor. It is often produced in the Hadong and Jirisan regions in South Korea. Balhyocha is generally less astringent and smoother than many Chinese or Indian black teas. 

Balhyocha means “fermented tea,” and is a Korean tea type known for its high oxidation.. It is processed through withering, rolling, heaping, and drying, which preserves its unique flavor, aroma, and nutrients. It refers to oxidized tea that bridges the gap between green tea and fully oxidized black tea.

This traditional tea is recognized for its distinctive, often roasted, and sweet taste profile. Balhyocha is a tea unique to Korea – it’s not produced anywhere else until now by Green Hills Tea in Virginia – and its rich and varied flavor profiles are also unique.