Description

Hadong is the mountainous region that produces the most exquisite teas in Korea, historically the first area where Chinese tea seeds were planted during the Tang dynasty. Many of the plants used for green tea and the finest balhyocha originate from these ancient and centuries-old Chinese plants that have now become the local original cultivars.

These plants grow from seeds and not from cuttings and often have many years of life. Their roots are capable of absorbing many minerals and creating connections with the soil and other plants, thus the resulting tea has a very intense Qi (energy) and a unique oily body, characteristic of the Hadong area.

Usually, the term Jungjak identifies the third harvest that takes place between May and June and is less prized compared to previous harvests. However, in this case, we have a Jungjak produced between April 20 and 25 with fresh leaves that are still very tender and rich in essential oils and sweetness. Hand-picked, pan-roasted manually, and carefully rolled.

We recommend using 4 grams for a 120 ml gaiwan with water at 70°C and an infusion of 40 seconds or infusion at 70°C with a 300 ml teapot and 6 grams, from 60 to 90 seconds.