▁tea ▁with ▁a ▁number ▁of ▁sch ol ars . ▁Among ▁them , ▁some ▁po ems ▁were ▁written ▁and ▁shared ▁to ▁celebr ate ▁the ▁newly ▁discovered ▁drink , ▁in ▁particular ▁the ▁Pref ace ▁and ▁Po em ▁of ▁Southern ▁Te a ▁( 南 茶 <0xE5> <0xB9> <0xB7> 序 ) ▁by ▁Ge um ry e ong ▁Bak ▁Ye ong - bo . ▁ ▁After ▁this , ▁Cho - ui ▁became ▁especially ▁close ▁to ▁Ch usa ▁Kim ▁Je ong - hui , ▁who ▁visited ▁him ▁several ▁times ▁bringing ▁him ▁g ifts ▁of ▁tea ▁during ▁his ▁ex ile ▁in ▁Je ju ▁Island ▁in ▁the ▁ 1 7 4 0 s . ▁A ▁letter ▁about ▁Das an ' s ▁method ▁of ▁making ▁c aked ▁tea ▁has ▁surv ived , ▁dated ▁ 1 8 3 0 , ▁that ▁Das an ▁sent ▁to ▁Y i ▁Si - He on ▁ 李 時 <0xE6> <0x86> <0xB2> ▁( 1 8 0 3 – 1 8 6 0 ), ▁the ▁young est ▁pup il ▁taught ▁by ▁him ▁during ▁his ▁ 1 8 ▁years ▁of ▁ex ile ▁in ▁Gang jin : ▁“ It ▁is ▁essential ▁to ▁steam ▁the ▁picked ▁leaves ▁three ▁times ▁and ▁dry ▁them ▁three ▁times , ▁before ▁gr inding ▁them ▁very ▁fin ely . ▁Next ▁that ▁should ▁be ▁thoroughly ▁mixed ▁with ▁water ▁from ▁a ▁rock y ▁spring ▁and ▁p ounded ▁like ▁cl ay ▁into ▁a ▁dense ▁paste ▁that ▁is ▁sh aped ▁into ▁small ▁c akes . ▁Only ▁then ▁is ▁it ▁good ▁to ▁drink .” ▁ ▁Th ought ▁Je ong ▁is ▁well - known