Korean Tea

Korean tea: a unique manufacturing process

As in Japan, it is the Buddhist monks who introduced tea in Korea. It is used during the offering ceremony to Buddha called Dado. Korean tea is different from other teas, especially because of its manufacturing process. During the preparation, the tea leaves are traditionally roasted 9 times and then rubbed 9 more times. This ritual gives the tea a totally unique flavor and extracts the tannins. This is why South Korean tea can be brewed several times. Korea consumes most of its tea production, which is probably why Korean teas are not well known.

Which Korean tea to choose?

Korean green tea is called Nok Cha. But Korea also produces black tea and oolong, or fermented tea. Tea plants are grown in 3 different areas of the peninsula. Gyeongsang province is the historical cradle of Korean tea plants. The Jeolla province in South Korea also produces tea of very high quality. Finally, Jeju Island is the place where the best Korean teas like the famous Imperial Jejudo are produced. This unique volcanic area is also the source of our original Korean tea, a Korean black tea with delicate vanilla and cocoa flavors, and our sublime Korean oolong tea.

Preparation of Korean tea

Korean tea is prepared by infusing the leaves in boiling water, just like any other tea. However, if you wish to prepare your green tea using the traditional Korean method, you will need to first pour cold water over a portion of your tea leaves before covering them with boiling water. It only takes 2 to 3 minutes of infusion to obtain a sweet and aromatic tea. Korean green tea, if it is of good quality, has the unique property of being able to be brewed several times without gaining bitterness.