1. History of Tea in Korea: a 1,400-Year-Old Culture

The history of Korean tea dates back to the 7th century. Korean Buddhist monks who went to study in China brought back the first tea plant seeds (Camellia sinensis) to the peninsula. In 828, ambassador Kim Dae Ryeum officially brought them back from the Tang court, marking the beginning of large-scale tea cultivation.

Under the Goryeo dynasty (918–1392), tea became a central element of the court and monasteries. The Korean tea ceremony, dado, developed as an offering ritual. The Joseon period (1392–1910) saw a decline with the rise of Confucianism, but the monk Chou-ui kept the tradition alive in the 18th and 19th centuries. It was in the 20th century, particularly thanks to Master Hyo Dang who published the first major modern treatise on Korean tea in 1973, that the culture experienced its renaissance.

For the complete history, consult our article The Odyssey of Tea: from Chinese Temples to the Mountains of Boseong.

2. The Three Great Terroirs

For a complete portrait of Boseong, consult our article Journey to Boseong.

3. Varieties of Korean Green Tea

Unlike Japanese tea (steam-fixed), Korean green tea is fixed with dry wok heat (Gamasot), giving it a softer, slightly toasted profile. Varieties are defined by the harvest date:

• Woojeon / Ujeon (우전): before April 20. The rarest, most precious, pure umami, zero bitterness.
• Sejak (세작): mid-April to early May. "Small sparrow's tongue." Perfect balance between freshness and roasted hazelnut.
• Joongjak (중작): May. More robust, fuller body, slight vegetal astringency.
• Daejakcha (대작차): Summer. Mature leaves, full-bodied flavor.
• Balhyocha (발효차): Rare semi-fermented tea from Hadong. Between oolong and black tea, notes of honey and cocoa.
• Garucha / Malcha: finely ground green tea, the Korean equivalent of matcha.

To understand the grades in detail, consult our guide Ujeon, Sejak, Joongjak: the Solar Calendar.

4. Traditional Korean Herbal Teas

In Korea, the term cha (차) refers to both tea from the tea plant and a wide range of preparations made from plants, roots, and cereals. These beverages are a pillar of daily Korean culture.

• Ssanghwa-cha (쌍화차): royal root infusion. Deep woody and spicy notes.
• Bori-cha (보리차): roasted barley, the everyday Korean drink. Caffeine-free.
• Yuja-cha (유자차): Korean citron with honey. Sweet, tangy, comforting.
• Omija-cha (오미자차): five-flavor berry. Unique in the world.

5. The Tea Ceremony: the Dado

The dado (다도, "the way of tea") is the Korean tea ceremony. More refined and natural than the Japanese ceremony, it is based on four principles: uprightness (正), purity (敬), serenity (和), and nature (眞). The goal is to create a moment of authentic connection between participants. To understand everything about Dado, consult our article The Korean Way of Tea.

6. How to Prepare Korean Green Tea

Golden rule: never use boiling water on Korean green tea. And for ideal water, consult our guide Living Water.

7. Why Choose Korean Tea

Korean tea remains one of the most confidential productions in the world. With less than 0.1% of global production, every leaf is precious. The gardens of Boseong, Hadong, and Jeju operate with artisanal, small-scale farming, with know-how passed down from generation to generation.

Choosing a Korean tea means supporting a living culture and directly supporting the producers we visit in Seoul.

8. Korean Tea vs Japanese Tea: The Real Differences

The question often comes up among tea lovers. Both come from the same Camellia sinensis tea plant, but their aromatic profiles are radically different, and this is due to a single technical decision: the method of fixing the leaves after plucking.

Japanese tea is steam-fixed (mushi process), which immediately blocks oxidation and preserves chlorophylls. The result: an intense bright green color, sharp vegetal aromas, sometimes marine or iodine, a strong presence of umami. This is the profile of sencha, gyokuro, and matcha.

Korean tea is fixed with dry heat in a Gamasot, a large cast-iron cauldron heated with wood. The leaves are kneaded by hand in dry heat, which gives them notes of roasted hazelnut, chestnut, and soft cooked vegetables. The color in the cup is pale gold or yellow-green rather than the bright green of sencha.

For a complete comparison, consult our guide Korean Green Tea vs Japanese Green Tea.

9. Korean Tea and Caffeine

This is one of the most frequent questions. Here's the simple answer:

• Korean green teas (Ujeon, Sejak, Joongjak, Nokcha): contain caffeine, like any tea from the tea plant. The content is generally between 20 and 40 mg per 200 ml.
• Korean Matcha: the powder concentrates the caffeine from the whole leaf. Higher content than classic brewed tea, comparable to a light coffee.
• Boricha (roasted barley): naturally caffeine-free. The ideal Korean infusion for the evening.
• Ssanghwa-cha, Yuja-cha, Ssuk latte: caffeine-free, made from plants, roots, or cereals.

For a caffeine-free Korean infusion, our collection of Korean infusions and herbal teas includes all our decaffeinated references.

10. Where to Buy Korean Tea in France?

Finding real Korean tea in France remains difficult. Supermarkets and Asian grocery stores sometimes offer industrial brand sachets, but the great artisanal vintages from Boseong, Hadong, or Jeju are almost impossible to find outside of South Korea.

Maison Boseong was born precisely to fill this gap. Based in Seoul, we select directly from producers and import the best Korean teas to France and Europe: green teas from Boseong and Hadong, matcha from Jeju, traditional infusions, gift sets. Each order is prepared and shipped from Seoul.

Delivery to France and Europe from Seoul. Estimated delivery time: 5 to 10 working days.