A short introduction to Hadong Tea

Following Michelles trip to South Korea this Spring we are delighted to offer you two new teas from  Wanjun Kim in Hadong.  The first is this Jungjak green [Grassy, nutty and clean] & the second this Jungjak Black tea [Rich, Honey, Fruity].  Many of you may not yet have had the pleasure of enjoying teas from this region  - so before you do we are glad to bring you a little insight.  Thank you very much to  Wanjun Kim for sharing this with us. 

In Korean tea, the grades are classified based on the time of harvest, with the main categories being Ujeon (우전), Sejak (세작), and Jungjak (중작). These grades are determined by the harvest period and also influence the taste, aroma, and overall quality of the tea, each offering different characteristics.

1. Ujeon:

   • Ujeon refers to tea leaves harvested before Gogu (start of April). These are the youngest and most tender leaves, regarded as the finest grade. The flavor is delicate, clean, and accompanied by a sweet fragrance with a smooth texture. It is typically the most expensive.

2. Sejak:

   • Sejak leaves are harvested after Gogu, up until the middle to end of April. These leaves are slightly more mature than Ujeon. The tea still has a soft, fresh taste but with a somewhat stronger flavor. Sejak is priced lower than Ujeon.

3. Jungjak:

   • Jungjak is made from leaves harvested after the start of May, when the leaves are more fully grown. The tea has a stronger flavor, sometimes with a slight bitterness, and is more affordable compared to Ujeon and Sejak. It is often considered suitable for daily drinking.

Thus, the time of harvest plays a crucial role in determining the grade, taste, and price of the tea.  

THE TEA MAKING PROCESS

Jun explains 'Most of the tea farms in Hadong are cultivated from seeds rather than from cuttings, making them wild varieties - tea trees grow in wild environments..   Hadong's handmade teas are only made for a month a year (April to May).  No pesticides and fertilizers are given and tea trees are cut' 

 

Tea is picked by hand and at Jun's farm they make green, black, white tea & blended tea & herbal tea.  For now lets focus on the green tea making process.  Jun explains 'Hadong green tea is produced using a big fan-roasting method, unlike the steaming method used in Japan, which gives it both a grassy and a nutty flavor'  Thank you very much to Jun for sharing these photos which show the green tea production process.

[01] Picking

  

[02] Withering 

[03] Fixing (Roasting)

  

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