Korean Tea : The Complete Guide 2026
Share
Korean Tea : The Complete Guide 2026
History, terroirs, varieties, brewing and traditional infusions. Everything you need to know about tea from South Korea, from Boseong to Jeju.
By Maison Boseong · Seoul, South Korea · June 2025 · 10 min read
Korean tea is one of the most underrated tea cultures in the world. Overshadowed by the global fame of Japanese and Chinese teas, it holds extraordinary richness: unique terroirs, centuries-old traditions, and varieties almost impossible to find outside Korea. This complete guide takes you from the history of Korean tea all the way to brewing it at home.
Origins
7th century, introduced by Buddhist monks
Plant
Camellia sinensis, pan-fired processing
Terroirs
Boseong, Hadong, Jeju Island
Production
Less than 0.1% of global output
Temperature
65 to 75°C for premium grades
1. History of Korean Tea: 1,400 Years of Culture
The history of Korean tea goes back to the 7th century. According to historical records, Korean Buddhist monks returning from studies in China brought back the first seeds of the tea plant (Camellia sinensis) to the peninsula. In 828, under King Heungdeok, ambassador Kim Dae Ryeum officially brought seeds back from the Tang court, marking the beginning of organized tea cultivation.
Under the Goryeo dynasty (918–1392), tea became central to court life and Buddhist monasteries. The Korean tea ceremony, dado (다도), developed as a ritual of offering and meditation. Notably, unlike in China or Japan where tea was initially reserved for elites, Korean tea culture was more broadly shared across social classes.
The Joseon period (1392–1910) brought a long decline. Confucianism replaced Buddhism as the dominant philosophy, and tea, closely tied to Buddhist culture, fell out of favor. The Japanese invasions of the late 16th century further eroded this cultural heritage.
The revival of Korean tea came in the 20th century, largely driven by tea master Hyo Dang who published the first major modern treatise on Korean tea in 1973. Today, South Korea produces fewer than 3,000 tonnes of tea per year, less than 0.1% of global production. But this scarcity is a strength: every leaf is grown with care, mostly on small family-run gardens.
2. The Three Great Terroirs of Korean Tea
Tea cultivation in South Korea is concentrated at the far south of the peninsula, where a temperate maritime climate and abundant rainfall create ideal conditions for the tea plant.
Boseong (보성)
The most iconic Korean tea region. Its terraced plantations nestled between mountains and sea are among the most photographed in Korea. Morning sea fog envelops the gardens, slowing leaf growth and concentrating aromas, giving Boseong teas their signature softness and complexity. This is where Maison Boseong is rooted.
Hadong (하동)
Considered the historical birthplace of Korean tea, Hadong is home to wild tea trees growing on the slopes of the Jirisan massif without human intervention. Hadong teas are rare, produced artisanally by small families, with a mineral depth and slight vegetal bitterness that fades beautifully through brewing.
Jeju (제주도)
Korea's volcanic island off the southern tip of the peninsula benefits from mineral-rich soil and exceptional natural drainage. Its teas are known for their softness and floral notes. Jeju is also home to the Osulloc estate, one of Korea's most celebrated matcha producers.
« Boseong's morning fog doesn't lift until mid-morning. The tea leaves grow slowly, concentrating every aroma. That fog is the secret behind the unique softness of our teas. »
3. Korean Green Tea Varieties: Woojeon, Sejak, Joongjak
Unlike Japanese green tea which is steamed to halt oxidation, Korean green tea is pan-fired in a cast-iron wok (gamasot), a technique inherited from China. This difference gives Korean teas a softer, less grassy profile than Japanese tea, with subtle roasted undertones.
Varieties are defined by the harvest date within the season:
| Grade | Harvest Period | Flavour Profile | Rarity |
|---|---|---|---|
| Woojeon (우전) "before the rain" |
Before mid-April | Delicate, umami-forward, naturally sweet, very low bitterness | ⭐⭐⭐⭐⭐ Very rare |
| Sejak (세작) "small leaf" |
Mid-April to early May | Fresh, lightly vegetal, balanced, subtle roasted notes | ⭐⭐⭐⭐ Rare |
| Joongjak (중작) "medium leaf" |
May | More robust, nutty, fuller body | ⭐⭐⭐ Available |
| Daejakcha (대작차) "large leaf" |
June onwards | Bold, tannic, strong | ⭐⭐ Common |
| Balhyocha (발효차) "fermented tea" |
Spring | Semi-oxidised, between oolong and black tea, fruity, complex | ⭐⭐⭐⭐⭐ Exceptional |
There is also Garucha (가루차), finely ground Korean green tea, the equivalent of Japanese matcha. The Korean matcha from Boseong and Jeju we carry belongs to this category.
Our Korean green tea selection
Boseong · First flush
Woojeon & Sejak Teas
First-harvest teas from Boseong: softness, umami and aromatic refinement. Our flagship crus.
DiscoverBoseong · Jeju
Korean Matcha
Garucha from Boseong and premium matcha from Jeju. For lattes, baking and ceremony.
DiscoverCurated · Discovery
Korean Tea Gift Sets
To discover or gift several Korean varieties. Curated gift sets selected in Seoul.
Discover4. Traditional Korean Herbal Teas (Hanbangcha)
In Korea, the word cha (차) refers both to tea from the tea plant and to a wide range of preparations made from herbs, roots, fruits and roasted grains. These drinks, known as hanbangcha (한방차), are a cornerstone of everyday Korean culture.
Boricha (보리차)
Roasted barley infusion, caffeine-free. Korea's everyday drink, served hot in winter and iced in summer. Full brewing guide.
Ssanghwa-cha (쌍화차)
Royal infusion of peony root, angelica, cinnamon and ginger. Woody, spiced, caffeine-free. The most emblematic of Korean herbal teas.
Yuja-cha (유자차)
Korean citron preserved in honey, dissolved in hot water. Sweet, tart and fragrant. The classic winter comfort drink.
Omija-cha (오미자차)
Schisandra berry infusion with five simultaneous flavours: sweet, bitter, sour, salty and spiced. Remarkable ruby-red colour.
Hyeonmicha (현미차)
Roasted brown rice infusion, soft and cereal-like. Often blended with green tea to create a Korean-style genmaicha.
Oksusucha (옥수수차)
Roasted corn infusion, light and naturally sweet. Very popular in Korean households during summer.
Browse our full selection of Korean herbal teas and infusions, from boricha to ssanghwa-cha, sourced directly in Seoul.
5. How to Brew Korean Tea
Brewing Korean green tea requires attention to water temperature. Water that is too hot scorches the leaves and releases bitter tannins. This is the most common mistake for beginners.
Brewing Korean green tea (Sejak, Woojeon)
- 1 Water temperature: bring to a boil then cool to 65–75°C. Never use boiling water for premium grades like Woojeon or Sejak. A kitchen thermometer is the single best investment for tea.
- 2 Quantity: 3 to 5g of leaves per 150ml of water. Korean tea is brewed in small ceramic bowls, not large mugs.
- 3 Steeping time: 60 to 90 seconds maximum for the first steep. Korean tea leaves release their aromas quickly. Over-steeping brings bitterness.
- 4 Subsequent steeps: the leaves hold 3 to 4 infusions. Each pass reveals new nuances. Slightly increase temperature and time with each steep.
6. Korean Tea vs Japanese Tea: Key Differences
Both traditions come from the same tea plant (Camellia sinensis) but diverge on almost everything else:
- Processing: Korean tea is pan-fired in a cast-iron wok (gamasot), Japanese tea is steamed. Korean tea is therefore softer, less grassy, with subtle roasted notes.
- Colour: Korean green tea liquor is often golden-yellow rather than the bright green of Japanese tea.
- Bitterness: Korean tea is generally less bitter and less vegetal than Sencha or Gyokuro.
- Ceremony: the Korean dado favours spontaneity and sincerity. The Japanese ceremony (chado) follows a highly codified protocol.
- Production volume: Japan produces around 80,000 tonnes of tea per year. Korea produces fewer than 3,000. Korean tea is far rarer.
7. Where to Buy Korean Tea
Authentic Korean tea remains very hard to find outside Korea. A few Asian grocery stores carry it, but rarely with any traceability on origin or harvest date. Products sold as "Korean tea" in mainstream retailers are often industrial blends with little character.
At Maison Boseong, we personally select every reference directly from Korean producers in Seoul. Each tea is sourced with close attention to exact origin (Boseong, Hadong or Jeju), harvest grade and authenticity of production.
Express delivery to France via DHL. Full collection: Korean teas, infusions, lattes and gift sets.
Discover authentic Korean tea
Curated in Seoul, delivered to France. Use code BIENVENUE10 for 10% off your first order.
Full collection Discovery gift setsAbout 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.