Jeju Oolong

Place of Origin
Jeju Island, South Korea

Month and Year of Picking
May 2017

Tasting Notes
Flowery fragnant with a sweet nutty aftertaste.

Sourcing Notes
While Jeju Island is renowned for its green teas, there are some producers going beyond the traditional staple. This oolong tea is an interesting hybrid - using the Japanese Yabukita cultivar typically used for sencha, it is left to wither to about 60% oxidation level, and then finished with a Chinese style roasting. Much cheaper than our hand-made teas from Hadong-gun such as Black Sejak or Green Daejak, it still packs an unexpected punch. 

Read about our Korean tea trip here. 

Serving size
50g pouch

Brewing instructions
Korean method: use 3g in a 200ml gaiwan/ teapot. First steeping 95C for 1 minute. Re-infuse up to 4 times adding 30 seconds to each steeping.