1. Harvest grades

Ujeon (우전): the first dew

Ujeon refers to leaves harvested before April 20th, before the Gogu (곡우) rain, the "grain rain". It is the earliest and rarest harvest of the year. The buds are tender, concentrated in aromas, and yield a tea of exceptional sweetness with fresh vegetal notes and a slight umami flavor. Ujeon represents less than 5% of the annual Korean tea production.

Sejak (세작): small leaves

Sejak, literally "small birds", refers to the harvest from late April to early May. The leaves are slightly more developed than ujeon but remain thin and delicate. It is the grade most appreciated daily by Korean enthusiasts: a balance between sweetness, aromatic depth, and accessibility. Our Organic Grand Cru Sejak from Hadong is an emblematic example.

Jungjak (중작): medium leaves

Jungjak is harvested in May, when the leaves have reached a medium size. More full-bodied and tannic than sejak, it is suitable for connoisseurs who appreciate a more structured green tea.

Daejak (대작): large leaves

The last harvest of the season in June, daejak produces large and less delicate leaves. Its profile is robust, often used for blends or common consumption teas.

2. Korean tea families

Nokcha (녹차): Korean green tea

Nokcha means "green tea" in Korean. Unlike Japanese green tea which is steamed, Korean nokcha is roasted in a cast-iron pan called a gamasot, which gives it slightly toasted and rounded notes. It is the most cultivated category in Korea, in the regions of Boseong, Hadong, and Jeju.

Malcha (말차): Korean matcha

Malcha is the Korean equivalent of Japanese matcha: shaded green tea leaves (cha-gwang jaebae technique), dried and then ground into a fine powder. Less bitter than its Japanese counterpart thanks to Jeju's volcanic terroir, Korean malcha is distinguished by a vibrant green color and natural sweetness. Our Boseong Organic Ceremonial Matcha Éclat Bio perfectly illustrates this style.

Balhyocha (발효차): Korean fermented tea

Balhyocha is a partially or fully oxidized tea, sometimes compared to black or oolong teas. Its fermentation is traditionally natural, without artificial inoculation. The wild leaves of Hadong yield balhyocha of remarkable complexity: notes of damp earth, ripe fruit, wood, and honey. Discover our Hadong Jaeksal Balhyocha.

Hwangcha (황차): Korean yellow tea

Less known than nokcha, hwangcha is a lightly oxidized tea that turns golden in infusion. It has a sweet taste, with notes of honey and flowers. It occupies an intermediate place between green tea and fermented tea in the oxidation spectrum.

3. Traditional herbal teas and infusions

In Korea, the term cha (차) refers both to tea from the tea plant and a vast array of preparations made from plants, roots, fruits, and roasted grains.

4. Tea ritual tools

5. Terroirs