Korean Jeju Organic green tea

Organic green tea from South Korea’s Jeju Island, with a fresh, soft character, delicate vegetal notes and pleasant sweetness.

Place of origin: Korea

2.100 Ft – 8.550 Ft

SKU30016 Category Tag
Edény típus

Teaware:
Gaiwan or small porcelain teapot

Elkészítési mennyiség

Amount of tea:
4–5 g / 150–200 ml

Víz hőmérséklete

Water temperature:
70-75 °C

Áztatási idő

Steeping time:
1–1.5 minutes

Description

Korean Jeju Organic is a green tea from Jeju Island, a volcanic island off the southern coast of South Korea. The island’s mild, rainy climate and volcanic soils provide a distinctive environment for tea cultivation. This tea comes from certified organic cultivation.

The dry tea consists of smaller, irregularly twisted and broken leaf pieces in deep green tones. Once infused, it produces a clear, pale golden-yellow liquor. Over successive infusions, the leaves gradually unfold into lighter olive-green leaf pieces of varying sizes.

Its flavour combines fresh vegetal notes with gentle sweetness and a pleasantly clean green tea character. Harmonious and approachable, it reveals its finer layers beautifully over several infusions.

History

Jeju is South Korea’s largest island and has distinctive natural conditions shaped by its volcanic origins. Much of the island is characterised by well-draining soils formed from volcanic material, while the surrounding ocean contributes to a mild, humid and rainy climate.

Today, Jeju is one of South Korea’s important tea-producing regions. The tea gardens established on the island demonstrate how its once difficult-to-cultivate, rocky volcanic landscapes have become distinctive growing areas for modern Korean tea production.

Korean green tea holds a distinctive place within East Asian tea culture. Although the tea traditions of neighbouring China and Japan are better known internationally, Korea has its own tea culture and processing traditions. Green teas produced on Jeju represent a modern expression of this culture, closely connected to the island’s distinctive natural environment.

Preparation

Use 4–5 g of tea per 150–200 ml of water, preferably in a gaiwan or a small porcelain teapot. Allow the water to cool to 70–80 °C, then steep the first infusion for 1–1.5 minutes.

For subsequent infusions, maintain the same water temperature and gradually increase the steeping time. This allows the tea’s fresh, soft character and delicate sweetness to unfold beautifully over several infusions.

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