Place of Origin
Jeju Island, South Korea
Month and Year of Picking
Flowery fragnant with a sweet nutty aftertaste.
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.
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.