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Pan-fried Green Tea
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Pan-fried green tea from Muan Wolseon-ri Artists’ Village is Korea’s traditional tea.  Korea’s tea is `pan-fried green tea'; China’s tea is `semi-fermented tea'; and Japan’s tea is `steamed tea.'  Japan is highly humid and cannot store teas unless they are steamed.  As the steamed (boiled) teas make water green when they are swollen in water, they are called `green tea.'  It is different from Korea’s original `greenish-brown' tea.  The process of pan-frying is important.  The sprouts with one leaf that is not bloomed, one leaf that is slightly bloomed, and one leaf that is overly bloomed ('1-Chang-2-Ji') must be picked at once by the soft hands of a 17-18-year-old virgin.  The sprouts are repeatedly stirred by hands on simmering fire and rubbed on a straw-woven carpet eight to ten times.  It is to evaporate moisture and compress the substances.  In this case, it is difficult to keep the balance as the sprouts dry up too quickly and small leaves burn in fire.  The maker must be experienced skilled for several years to control the force of rubbing.  The last process of flavoring after the leaves are completely cooked is called `stir-frying.'  The more the leaves are repeatedly pan-fried, the more they can be soaked out.  “Soak the tea in 80° water” applies to steamed tea.  Korea’s traditional pan-fried green tea is good for both boiling and cold water.  Steamed tea becomes bitter in boiling water.  Since the old times, teas and scents have been used to deodorize.  Teas especially clear our minds.  Therefore, chewing a tea leaf prevents dozing off while driving.  Korea’s teas also contain the spirits of Korean ancestors.  This is why we need to preserve our teas to save our foreign currencies and to protect the health of Korean people.

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Pan-fried Green Tea
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River/Lake List >>
 
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