General: The jolcham oak is native to Japan, Korea and China. Due to its strong stick movement, it is often cultivated in coppice forests for firewood. The acorns are also edible and can be made into flour. The jolcham oak prefers sunny locations and is very heat-tolerant and hardy. After budding, the leaves are initially light green, finely hairy and then turn dark green and rather coarse in summer. In autumn the leaves turn bright yellow and orange.
Care as a bonsai: Despite its larger leaves, the jolcham oak has a special charm than bonsai and is often reminiscent of its unique role models in nature: old, rustic tree veterans who have defied wind and weather for many decades and have become silent witnesses of human history. As a bonsai, the species has no special requirements and should be light and airy for healthy growth and be supplied with sufficient water and nutrients.
