How to Brew Korean Green Tea (Nokcha): The Complete Guide
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How to Brew Korean Green Tea (Nokcha): The Complete Guide
Temperatures, steeping times, gongfu method, cold brew and balhyocha. The exact parameters for every harvest grade.
By Maison Boseong · Seoul, South Korea · 7 min read
Korean green tea, or nokcha, calls for careful attention to temperature and steeping time to reveal its full complexity. Water that is too hot destroys the delicate aromas and heightens bitterness. This guide covers every grade, from ujeon to balhyocha, with the 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 a light spring water, ideally with low mineral content (dry residue below 150 mg/L). Water that is too hard masks the vegetal aromas of nokcha.
Bring the water to a boil, then let it cool to the right temperature, or use a variable-temperature kettle. A kitchen thermometer is the most useful investment for brewing Korean tea.
2. Brewing parameters by grade
| Grade | Temperature | Leaf amount | Water | 1st steep | Steeps |
|---|---|---|---|---|---|
| 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: getting the best from your tea
The gongfu method uses little water and plenty of leaf, with very short, repeated steeps. For a sejak or an ujeon:
Gongfu method · Sejak or Ujeon
- 1Rinse the gaiwan or teapot with hot water to preheat it.
- 2Add 5 g of leaves for 100 ml of water at 65°C.
- 3First steep: 30 seconds. Pour out completely. Fresh, vegetal notes.
- 4Second steep: 20 seconds. The tea opens up and reveals its aromas.
- 5Third steep: 40 seconds. Softer, sweeter.
- 6Fourth steep: 60 seconds. Deep woody and vegetal notes.
4. Western method: the everyday cup
Western method · Standard cup
- 1Heat the water to 65 to 70°C (sejak) or 60 to 65°C (ujeon).
- 2Place 2 to 3 g of leaves in your infuser.
- 3Pour in 200 ml of water.
- 4Steep for exactly 90 seconds.
- 5Remove the leaves. Do not steep any longer: bitterness sets in after 2 minutes.
5. Sejak cold brew
Cold brew · Sejak · 8 hours
- 1Add 5 g of sejak to 500 ml of cold filtered water.
- 2Let steep in the refrigerator for 6 to 8 hours.
- 3Strain and serve over ice.
Cold brewing draws out the tea's natural sweetness and savory depth while leaving the harsher tannins in the leaves. The result is soft, almost sweet, with no bitterness at all.
6. Brewing balhyocha
Korean fermented tea calls for hotter water and a longer steeping time. It reveals different notes with every pour:
Balhyocha · Gongfu method
- 1Water at 80 to 85°C. 4 g for 200 ml.
- 2First steep: 2 minutes. Notes of wood and ripe fruit.
- 3Second steep: 2 min 30 s. Rounder and more enveloping.
- 4Third steep: 3 minutes. Notes of honey and damp earth.
- 5Up to 5 steeps are possible with good results.
7. Common mistakes to avoid
Water too hot
Above 75°C, a sejak scorches and the tea turns bitter. Always use a thermometer.
Steeping too long
After 2 minutes for a light green tea, the tannins take over. Follow the times given closely.
Too few leaves
With 1 g for 200 ml, the tea will taste flat. A quality nokcha deserves at least 2.5 to 3 g.
Our green teas to brew with this guide
Jirisan · Ujeon · First flush
Ujeon First Dew of Jirisan
60 to 65°C · 60 seconds · 3 g/150 ml
View productHadong · Organic Sejak · Grand Cru
Organic Sejak Grand Cru from Hadong
65 to 70°C · 90 seconds · 3 g/150 ml
View productHadong · Balhyocha · Fermented
Balhyocha Jaeksal from Hadong
80 to 85°C · 2 minutes · 4 g/200 ml
View productReady to discover Korean green tea?
Grands crus from Boseong and Hadong, selected in Seoul. Use code BIENVENUE10 for 10% off your first order.
Grands crus Full 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.