Korean Green Tea
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 this handmade South Korean tea. This grade of tea, known as dejak, is harvested in May. The last of the growing season. This results in a very gentle green tea that is easy to drink and great as a beginner tea.
Growing under the shade of bamboo trees, the freshly picked green tea leaves then 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 of 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.
This tea is a little more down-to-earth and wild tasting than other Korean teas. An admired characteristic of the master Korean tea maker, Yun Suk Cho.
First Flush - Sejak (Harvested during April 20–25)
Second Flush - Jungjak (Harvested during May 1–7)
Third Flush - Daijak (Harvested during Mid May)
