Nokcha green tea

A distinctive Korean green tea from the Jirisan region, with a fresh, smooth character, delicate sweetness and pleasantly roasted, vegetal aromas.

Place of origin: Korea

4.920 Ft – 16.070 Ft

SKU30007 Category Tag
Edény típus

Teaware:
Glass or porcelain teapot

Elkészítési mennyiség

Amount of tea:
 5–7 g / 150–200 ml

Víz hőmérséklete

Water temperature:
70-75 °C

Áztatási idő

Steeping time:
1 minute

Description

Nokcha is Korea’s traditional green tea. This tea comes from one of South Korea’s historic tea-growing regions, Hadong, near the Jirisan Mountains, and is produced by the family-run Jukro Tea Company.

Korean green tea production differs from Japanese green tea processing in several ways. In the Jukro family’s traditional method, the freshly harvested leaves are heated at high temperature in a pan, then rolled and dried. One distinctive feature of their production is that part of the drying takes place in a traditional Korean ondol room, using Korean paper and natural airflow. Further heating helps develop the tea’s final aroma.

The dry tea consists of elongated, loosely twisted leaves in shades of dark green and olive green. Once infused, it produces a clear, pale yellow-green liquor. Over successive infusions, the leaves gradually unfold, revealing their varied sizes and natural leaf structure.

Its flavour combines fresh vegetal notes and delicate sweetness with a gently roasted character created during processing. Smooth and well-balanced, it offers a distinctive expression of Korea’s traditional green tea style.

History

Hadong and the Jirisan region are among Korea’s traditional tea-growing areas. Tea has been cultivated in this mountainous landscape for centuries, and traditional processing methods continue to play an important role in the region’s tea culture.

The history of the Jukro Tea Company began in 1962, when Cho Taeyeon and Kim Bok-soon moved to Hadong. According to the family’s history, Cho Taeyeon searched for a suitable tea-growing area in Korea, while Kim Bok-soon contributed her tea-making experience to passing on the traditional Korean method of producing pan-fired tea. The family tradition is now continued by subsequent generations.

Jukro still operates in Hwagae-myeon, Hadong. The family produces several grades of Korean green tea, including Ujeon, Sejak, Jungjak and Daejak, distinguished by their respective harvesting periods.

Preparation

Use 5–7 g of tea per 150–200 ml of water, preferably in a glass or porcelain teapot. Allow the water to cool to 70–75 °C, then steep the first and second infusions for approximately 1 minute.

For subsequent infusions, gradually increase the steeping time and, if necessary, slightly increase the water temperature. The leaves gradually unfold over several infusions, so make sure they have enough room to open in the teapot.

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