On March 5th, Mrs. Jung Hee Park presented a Korean tea ceremony with Tulkkae ch'a (wild sesame/perilla tea).
The Tulkkae Ch'a is prepared with bottom rice called Nurungji. When cooking rice in an iron pot, the Nurungji is the scorched rice found at the bottom that has soaked up some of the minerals from the pot. The bottom rice used in this tea ceremony was very special as it was prepared in the pot that has been at Tongdosa temple in Yangsan, South Korea since its founding in 646 CE (over 1,300 years!).