Truly a superb Korean green tea, harvested by hand in the steep Hwagae Valley, situated in the mountainous and wild Hadong Province, famous for being the "Tea of Kings" land.
The tea farm backs onto the Jirisan National Park (first of its kind in South Korea) and due to the unique terroir; with its mountainous landscape and crystal clear Sumjin River, all these factors harmoniously work together to give this tea a unique taste.
We are proud to offer our very first handmade South Korean tea. This grade of tea known as Sejak, meaning April's harvest, which happens in an optimal growth period for the maximum nutritional properties of the green tea leaves.
Growing under the shade of the bamboo trees, the freshly picked green tea leaves then they undergo processing using a traditional stir-frying method, according to old Korean traditions. The younger harvested leaves are briefly cooked in a wok at 300°C. This first cooking ensures a softer taste and is followed by a rolling of the leaves, to extract their aroma fully. The third step consists in the drying of the leaves, followed by another cooking at low temperature, for several hours, to bring in a roasted flavour and a curly medium length leaf.
The aroma is of toasted grains, buttery popcorn and honey with the subtle piney sap aroma darting around the edge. Humble and earthy but quite foresty at the same time. This tea is a little more down to earth and wild tasting than other Korean tea's. An admired characteristic of the master Korean tea maker, Yun Suk Cho. This is a very fine tea with its deep layered flavours that have a sweet, buttery mouthfeel and a luxurious savoury grassiness that fills the mouth with a smooth finish.
First Flush - Sejak (Harvested during April 20–25)
Second Flush - Jungjak (Harvested during May 1–7)
Third Flush - Daijak (Harvested during Mid May)