Mongjungsan Fermented [South Korea]

Simply put...

A well balanced fermented tea with that profile it could perhaps be said to resemble more highly oxidised Chinese or Taiwanese oolong teas

In more Depth...

Tea Maker : Kyung Wan Jung, Mongjungsan Tea Farm

Origin / Garden name and location : Boseong, Jeollanam-Do, South Korea

The tea farm is located in the foot of Mongjungsan (Mong Jung Mountain), and it is the largest tea field in South Korea. The tea field is organic.  

Size of garden :  Total size 15 hectares with 8.6 hectares dedicated to tea fields

Harvest Time :  Mid May

Production : This is an "80% Fermented Tea", with a similar taste to Boseong Black teas - for those of us less familiar with that profile it could perhaps be said to resemble the more highly oxidised Chinese or Taiwanese oolong teas.  This type of 'Fermented tea' isn't made very often in Korea due to the lack of stability in production - for example fluctuating climate [sunlight or rainfall] which greatly affect the quality of the tea.

This tea is made from leaves across a 12 day period.  Blending them brings a beautiful harmony in the cup.  

Last visited by Comins : Rob Comins : April 2019

How to make Mongjungsan Fermented

Amount of tea per serving (200 ml): 2g (half tea caddy spoon / 1 teaspoon)

Temperature of water: 100℃ / 176℉ (boil kettle, cool for 2 minutes)

Infusion time: 1 - 1.5 minutes as desired

Number of infusions: 3-4

How to enjoy: No milk, no sugar