Wooricha Black tea

Wooricha is a Korean black tea from Hadong, in the Jirisan mountain region, one of South Korea’s traditional tea-growing areas. It is produced by the same family-run tea garden whose Nokcha green tea is also available in our selection.

The dry tea consists of dark brownish-green, almost black, elongated and irregularly twisted leaves. Once infused, it produces a clear, deep golden-amber liquor, while the leaves gradually unfold to reveal shades of brown and reddish brown.

One of the most distinctive qualities of its aroma is a deep cocoa character reminiscent of high-cocoa dark chocolate, complemented by delicate caramel and roasted notes. The flavour is full, rounded and balanced, with cocoa, malty and gently sweet notes unfolding beautifully over multiple infusions.

The name Wooricha roughly translates as “our tea”: the Korean word woori means “we”, “our” or “ours”, while cha means tea. The name reflects the Korean tea culture to which this tea belongs.

The tea comes from Hadong in the Jirisan mountain region. This area is one of Korea’s oldest and best-known tea-growing regions, where a long tradition of tea cultivation and production has developed in the mountainous landscape.

Wooricha is a fully oxidised tea and is therefore classified as black tea in Western tea terminology. In Korea and other East Asian countries, the same category is often referred to as “red tea”, after the reddish colour of the liquor – which is why you may encounter both names.

Wooricha has also gained recognition among tea enthusiasts internationally: in 2016, it was selected as Tea of the Year by the Dobrá Tea community.

Use 5–6 g of tea per 100–150 ml of water, preferably in a gaiwan or a small porcelain or clay teapot. Pour over with water at 95 °C and steep the first infusion for approximately 30–40 seconds.

For subsequent infusions, gradually increase the steeping time. Wooricha can be infused several times, allowing you to observe how its deep cocoa character evolves and how softer, sweeter aromas gradually emerge from one cup to the next.