Korea Jukro Semi-Wild Balhyocha Tea

Tea type
Black Yellow Blend
Ingredients
Not available
Flavors
Chocolate, Floral, Fruity, Roasted, Salt, Cocoa, Red Wine
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rasseru
Average preparation
195 °F / 90 °C 0 min, 45 sec 6 g 9 oz / 252 ml

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2 Tasting Notes View all

  • “This is a pretty complex tea. The dry leaves in the bag smell exactly like chocolate and then the hot water hits the leaves the room will smell of it to. However when you taste the tea its...” Read full tasting note
    83
  • “Having never tried Balhyo cha before I didnt know what to expect. The chocolate & cocoa aroma is really prominent from the dry leaf. Bit of research there is debate over whether its yellow or...” Read full tasting note
    91

From What-Cha

A handmade balhyocha with a smooth roasted cocoa taste which lingers in the mouth.

Sourced direct from Jukro a certified organic family run tea farm who make all their teas by hand.

Tasting Notes:
- Brilliant cocoa aroma
- Smooth roasted cocoa taste which lingers in the mouth.

Harvest: Jungjak (3rd picking in late Spring), early May 2016

Origin: Jukro Tea Company, Hwagae Valley, Jirisan, Hadong, Korea
Organic: Certified organic
Cultivar: Hadong (Descendants of the first tea brought in to Korea roughly 1,200 years ago)

Sourced: Direct from Jukro
Percentage of price going back to Jukro: 45%+

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 45-60 seconds

About What-Cha View company

Company description not available.

2 Tasting Notes

83
17 tasting notes

This is a pretty complex tea. The dry leaves in the bag smell exactly like chocolate and then the hot water hits the leaves the room will smell of it to. However when you taste the tea its shockingly complex. The chocolate is not the dominate flavor at all. Its floral and fruit in addition to the chocolate. Later steeps add a slightly roasted flavor as well.

Highly recommend this.

Flavors: Chocolate, Floral, Fruity, Roasted, Salt

Preparation
195 °F / 90 °C 0 min, 30 sec 6 g 5 OZ / 150 ML

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91
338 tasting notes

Having never tried Balhyo cha before I didnt know what to expect. The chocolate & cocoa aroma is really prominent from the dry leaf. Bit of research there is debate over whether its yellow or black. From the voices I read & tasting it says black to me.

Booting up the tea we have more of the aroma, and when I tasted it I expected malt, but the malt was not there. Instead there was a mixture of some roast & fruit-red-wine hidden in the slightly lively body, like a keemun-roasted-oolong. That’s the simplest way to describe it.. Oh and the aroma has the cocoa. The body is Keemun-sweet-ish with a little salt & fruit.

In fact it reminded me more and more of Keemun or unspoken lapsang as im finishing the cup. But with other things going on. It was really nice!

Steeped 5g 12oz fish-eye bubbles 1 minute which I need to try with some other teas as it was a perfect cup.

I can see why this was on my list of teas to try – i think there was a premium one from what-cha people were raving about last year or the year before.

Its a good black/red tea for people who dont dig too much malt but want a cup of something that envelopes them with soft warmth.

Flavors: Chocolate, Cocoa, Fruity, Red Wine, Roasted, Salt

Preparation
195 °F / 90 °C 1 min, 0 sec 5 g 12 OZ / 354 ML
Daylon R Thomas

Crap, and I was so close to getting a sample. At the same time, this Lapsang Souchong sample is going to make me want more too.

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