Korean green teas resemble the Chinese Mao Jian, yet the leaves show less hair. They are also fired in a wok, however, they are dried by fans during the night between the firings. In order to give them their form, they are rolled and slid back and forth in the wok by hand. Korean green teas are quite sweet, the tart green tea note varies from strong to smooth. Balhyocha, literally "fermented teas" are Korean oxidated teas, that have elements of black and yellow teas. They are produced as follows: withering-cooling-rolling-oxidating-firing-forming-(rolling)-spreading-drying. Deong-i Cha ("lump tea" can be called black tea) will then be stored for a year and is then shaped into lumps. Hwang Cha ("Yellow tea") is being is being spread in the morning dew and then it is dried and roasted. Both teas include elements of spontaneous fermentation in their production.
