How to Prepare Korean Green Tea (Nokcha): A Complete Guide
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How to Prepare Korean Green Tea (Nokcha): Complete Guide
Temperatures, brewing times, gongfu method, cold brew, and balhyocha. All the exact parameters for each harvest grade.
By Maison Boseong · Seoul, South Korea · 7 min read
Korean green tea, or nokcha, requires careful attention to temperature and brewing time to reveal its full complexity. Water that is too hot destroys delicate aromas and accentuates bitterness. This guide covers all grades, from ujeon to balhyocha, with exact parameters for each type.
Ujeon
60 to 65°C · 60 s · 3 g / 150 ml
Sejak
65 to 70°C · 90 s · 3 g / 150 ml
Jungjak
70 to 75°C · 90 s · 4 g / 150 ml
Balhyocha
80 to 85°C · 2 min · 4 g / 200 ml
1. Water: the first secret
Use filtered water or light spring water, ideally with low minerality (dry residue less than 150 mg/L). Water that is too hard masks the vegetal aromas of nokcha.
Boil the water then let it cool down to the correct temperature, or use a kettle with adjustable temperature. A kitchen thermometer is the most useful investment for preparing Korean tea.
2. Preparation parameters by grade
| Grade | Temperature | Quantity | Water | 1st infusion | Infusions |
|---|---|---|---|---|---|
| Ujeon | 60 to 65°C | 3 g | 150 ml | 60 seconds | 3 to 4 |
| Sejak | 65 to 70°C | 3 g | 150 ml | 60 to 90 seconds | 3 |
| Jungjak | 70 to 75°C | 3 to 4 g | 150 ml | 90 seconds | 2 to 3 |
| Balhyocha | 80 to 85°C | 4 g | 200 ml | 2 minutes | 4 to 5 |
3. Gongfu method: get the best out of your tea
The gongfu method involves using little water and a lot of leaves, with very short and repeated infusions. For a sejak or an ujeon:
Gongfu method · Sejak or Ujeon
- 1Rinse the gaiwan or teapot with hot water to preheat it.
- 2Place 5 g of leaves for 100 ml of water at 65°C.
- 3First infusion: 30 seconds. Pour completely. Fresh and vegetal notes.
- 4Second infusion: 20 seconds. The tea opens up and reveals its aromas.
- 5Third infusion: 40 seconds. Softer, sweeter.
- 6Fourth infusion: 60 seconds. Deep woody and vegetal notes.
4. Western method: the everyday cup
Western method · Standard cup
- 1Heat water to 65 to 70°C (sejak) or 60 to 65°C (ujeon).
- 2Place 2 to 3 g of leaves in your infuser.
- 3Pour 200 ml of water.
- 4Infuse for exactly 90 seconds.
- 5Remove the leaves. Do not infuse longer: bitterness sets in after 2 minutes.
5. Sejak cold brew
Cold brew · Sejak · 8 hours
- 1Place 5 g of sejak in 500 ml of filtered cold water.
- 2Infuse in the refrigerator for 6 to 8 hours.
- 3Filter and serve over ice.
Cold brew extracts natural sugars and amino acids (theanine) while leaving caffeine and tannins in the leaves. The result is smooth, almost sweet, without any bitterness.
6. Preparing balhyocha
Korean fermented tea requires hotter water and a longer brewing time. It reveals different notes with each infusion:
Balhyocha · Gongfu method
- 1Water at 80 to 85°C. 4 g for 200 ml.
- 2First infusion: 2 minutes. Notes of wood and ripe fruit.
- 3Second infusion: 2 min 30. Rounder and more enveloping.
- 4Third infusion: 3 minutes. Notes of honey and damp earth.
- 5Up to 5 infusions possible with good results.
Discover our Hadong Jaeksal Balhyocha, harvested on the wild slopes of Jirisan.
7. Common mistakes to avoid
Water too hot
Above 75°C for a sejak, catechins oxidize and the tea becomes bitter. Always use a thermometer.
Infusion too long
After 2 minutes for a light green tea, tannins dominate. Strictly adhere to the indicated times.
Too few leaves
With 1 g for 200 ml, the tea will be bland. A quality nokcha deserves a minimum of 2.5 to 3 g.
Discard after 1st infusion
A grand cru sejak yields 3 quality infusions. Each pass reveals new aromas.
Our green teas to prepare with this guide
Jirisan · Ujeon · First flush
Jirisan First Dew Ujeon
60 to 65°C · 60 seconds · 3 g/150 ml
View productHadong · Organic Sejak · Grand Cru
Hadong Grand Cru Organic Sejak
65 to 70°C · 90 seconds · 3 g/150 ml
View productHadong · Balhyocha · Fermented
Hadong Jaeksal Balhyocha
80 to 85°C · 2 minutes · 4 g/200 ml
View productReady to discover Korean green tea?
Grand crus from Boseong and Hadong, selected in Seoul. Code WELCOME10 for 10% off your first order.
Grand crus All selectionAbout the author:Nico Lesage is the founder of Maison Boseong. An expert in Korean teas, he has lived in Seoul since 2011. Every year, he travels to the peninsula’s tea gardens to source exceptional harvests directly from local producers.