Professor Ahn's Scholar Tree Tea • 회화나무차

Not long ago, I dug out a small package of tea that Mrs Kim (Mr Ahn's wife) had given me a few years ago. It was a special tisane, handmade with leaves Mr Ahn had harvested and roasted from his Scholar Tree (회화나무, Hwei-hwa namu).

In days of old, Scholar Trees were reserved for the royal courtyards and it was forbidden for common folk to own one. It was believed that Scholar Trees were a source of power and the king did not want to share. It was, however, permitted for temples to keep them and just up the block from Kkik Da Geo, at Jogyesa, the head temple of Korea's largest order, there is a massive Scholar Tree in the courtyard that blossoms in August, filling the entire ground with little light-yellow petals.

Emblematic of Mr Ahn's scholarly character (professor of calligraphy, tea master, traveler, patron of art), he keeps some Scholar Trees in his home, as well as outside the teashop, and in spring, when the leaves begin to bud, he crafts his own tea from it.

The leaves had reddened noticeably since she gave them to me six years ago, and I was concerned that maybe time had wasted them. Something I've learned is that some of the best teas are best enjoyed quickly even though there's an urge to treasure them slowly.

The tiny, curled, dusty leaves reminded me of a high-quality green tea. I gave them a quick rinse then steeped them for about 90 seconds, which was much too long. The colour was more ochre than I remembered, consistent with the change of the leaves, but it may have been a result of over steeping. The scent and flavour were as they were when fresh, though; reminiscent of autumn leaves, deep grassiness, slightly sour, with a strong herbal sweetness that emerges late.

The leaves yielded three full-tasting infusions, fading to a gentle, grassy sweetness at the end. I tried the tea a second time using fewer leaves, and the sourness did not appear. The brew was also much greener than the first tasting.

In traditional medicine, Scholar Tree leaves are one of the fifty fundamental herbs. It's notable medicinal properties include antibacterial, anti-cholesterolemic, anti-inflammatory, and antispasmodic.

Baek San Cha • 백산차

Baek San Cha (White Mountain Tea) • 백산차

Thousands of years before the first tea seeds were brought from China, the earliest people on the Korean peninsula harvested a tisane that, according to historical documents was so revered that is was used as an offering in sacrificial and memorial ceremonies. Over time, this tea was forgotten and it began to be assumed that it was legend and perhaps never existed at all.

Lead by a trail of historical documents and references, in the summer of 2000, Korea rediscovered it's lost national tea on the slopes of Baek Du San, Korea's largest and most sacred mountain, along the border of North korea and China. It turns out that the plant is Rhododendron tomentosum, aka  Marsh Labrador tea, a common traditional medicinal herb across the far northern hemisphere, and was still being harvested on the Chinese side of the mountain.

When I came to Korea, this was one of the first teas I bought. Not knowing the language, I actually thought it was some sort of Korean rosemary tea, from the long, thin leaves and intense, herbal fragrance. Wild rosemary is also one of it's names, so I must not have been the only one to think so. A few years later, I hadn't forgotten this unique tisane, and went back to look for some more. That's when I was able to learn more of it's story. Though the vendor didn't give any reasons, he said three leaves is all you need in a small pot. Once I found the English name of this tea and started doing some readings, I discovered that though it's an ancient herbal remedy, it also contains ledol, a toxin that causes cramps and paralysis, and can be deadly in strong doses. I must wonder if this was to do with the disappearance of this time?

The retailers describes Baek San Cha as having a minty, pine scent and flavour. Personally, it reminds me of crisp fall mornings, when smoke from my father's coal forge hung low in the air. The scent and flavour are both intense and intriguing. A strong herbal spiciness and slightly salty. It's very cool and tingly in the mouth and throat. There's actually very little words can do to describe the over-all experience of this tisane. If you do find some, though, just remember to brew it with care.

from Wiki:

Toxicology
Labrador tea has narcotic properties. Evidence suggests that excessive consumption of the plant may cause delirium or poisoning. Toxic terpenes of the essential oils cause symptoms of intoxication, such as slow pulse, lowering of blood pressure, lack of coordination, convulsions, paralysis, and death. It is apparently safe as a weak tisane, but should not be made too strong.

In these photos, I used about six times the amount of leaves I usually use (they were taken before I'd read about the risks). I did feel drowsy and had slight discomfort in my stomach, so seriously, be careful. The extra leaves didn't affect the flavour but it did add a rusty tint to a usually clear brew.