Sin Mog's Dancha: Uncovering the Mystery

Sin Mog's Dancha: Uncovering the Mystery

This post will be one that "grows". so the mystery will not be uncovered just yet. However, I think a careful observer will find these videos fascinating and they should provide some insight. 

I will leave you for now with this thought. The term Dan or 丹 in Chinese and 댄 in Korean, has a magical meaning related to ousting evil. In Taoism there is a "miracle cure" that translates to Dan Yak. So Dancha or Dan Tea 丹 茶 (C) or 댄 차 (K) is a tea that is "empowering" to those that drink it. 

I hope that you will find these videos informative. 

           

Video 1 The Beginning of Dancha

This video does not show that all of Shin Mog's teas are wild teas naturally grown, naturally organic deep rooted teas that Korean tea connoisseurs consider the finest teas in Korea.

 

Each wild top leaf grouping is hand selected.

Video 2 Steaming, Compressing and Storing Dancha 

Brewing Sin Mog's Dancha:

My Partner Lee Minheong just emailed me the parameters for brewing Sin Mog's Dancha. So I'm passing passing that on to you.  They are quite simple but a short word of explanation seems in order. First Sin Mog's Dancha is the first Korean pressed tea we have offered. As such we know the parameters for brewing loose leaf teas and compressed teas must vary simply based on the compression alone. Simply put it takes longer for the leaves of  compressed tea to open and release its flavors. As with all teas the amount of tea per water is important, but it is also a matter of taste.  One of the reasons we Koreans don't like to say too much about how to brew tea is because underneath it all lies our innate philosophy that it must be natural.  These suggestions, even from Master Sin Mog, must not become law. It is a point to begin to fine the flavor profile you most enjoy.

 

Sin Mog's Brewing Suggestions:

   1. Heat the water to between 90˚- 95˚C (195˚- 203˚F)  (Note: Sin Mog adds "hotter is okay".)

   2. Heat the cups and brewing vessel with hot water and discard the water.

   3. Use 3-4 g of tea in a 200ml capacity brewing vessel.

  4. Brew for 3 minutes. Decant all the tea liquid into the cups or a separate serving vessel to serve your tea. Enjoy. 

 

I will return to this post from time to time to add more information on Dancha.

Thanks for your patience.