Part 3/11:

One notable tradition is the making of parucha, a type of oxidized tea that has been produced in Korea since the Three Kingdoms era, approximately 1,200 years ago. The process involves intricate hand-rolling of tea leaves to induce fermentation, a method passed down through generations of monks who understand each step intimately. The leaves are carefully fermented in warm, humid conditions—once achieved traditionally within temple roofs, today facilitated by modern heating—to develop their floral and fruity flavors, embodying a sensory connection to the mountains and seasons.