**Korean Jirisan Yuja Balhyocha (Black Tea)**

The small, dried, hollowed out fruit in the above picture is called 'Yuja' which translates to 'Citron.' Yuja is an east asian hybrid citrus fruit which tastes something like a sour mandarin and grapefruit.

The organic yuja fruit was harvested from a cittaslow (slow city) village on Namhae Island. Nam-hae means 'South Sea' and is an island off the southern coast of South Gyeongnam Province, Korea.

Teas2u sourced this unique Korean Yuja Balhyocha which has handplucked organic jungjak (3rd flush) tea leaves stuffed in it. The small sun-kissed yuja balhyocha is of 2012 autumn vintage.

Bal-hyo-cha when translated literally means 'fermented tea.' In a general sense, balhyocha can best be described as Korea's unique version of a partially to substantially oxidized black tea.

Balhyocha is typically less fermented/oxidized than what westerners are accustomed to drinking. Compared to a completely oxidized (~100%) black tea from say the low country tea gardens of southern Sri Lanka, balhyocha can be exquisitely delicious with its own unique character and taste.

Comments: One can make 2-3 pots of this tasty tea from the original serving size of tea leaves. Usually, one sips the yuja balhyocha without adding anything to it. However, if you prefer, fix it to suit your unique taste buds.

*Steeping Tips:

1. Start with fresh, good tasting water for your tea kettle. (spring water is best!

2. Bring water temperature to a full rolling boil (212°F/100ºC).

3. Open the decorative package and untie the yuja balhyocha. Crush parts of the dried Yuja fruit and add it with the tea leaves (~3 grams) to your favorite tea steeping vessel that holds ~8 fluid oz of water.

4. Add boiling water to the tea leaves and steep for ~4 minutes or to your desired taste preference.

5. Strain tea and enjoy!