Doncha
| Doncha | |
|---|---|
| Type | Post-fermented tea |
| Other names |
|
| Origin | Korea |
| Quick description | Coin-shaped post-fermented tea |
| Temperature | 85–95 °C (185–203 °F) |
| Time | 5‒10 minutes |
| Korean name | |
| Hangul | 돈차 |
| Hanja | 돈茶 |
| Lit. | money tea |
| RR | doncha |
| MR | tonch'a |
| IPA | ton.tɕʰa |
| Alternate name | |
| Hangul | 전차 |
| Hanja | 錢茶 |
| Lit. | money tea |
| RR | jeoncha |
| MR | chŏnch'a |
| IPA | tɕʌn.tɕʰa |
| Alternate name | |
| Hangul | 청태전 |
| Hanja | 靑苔錢 |
| Lit. | green moss coin |
| RR | cheongtaejeon |
| MR | ch'ŏngt'aejŏn |
| IPA | tɕʰʌŋ.tʰɛ.dʑʌn |
Doncha (Korean: 돈차; pronounced [ton.tɕʰa]; lit. money tea), also called jeoncha (전차; 錢茶; lit. money tea), is a coin-shaped post-fermented tea produced in Korea. The tea has been called cheongtae-jeon (청태전; 靑苔錢; lit. "green moss coin") in the Jangheung region in South Jeolla Province.