The Common Plant: Camellia sinensis

Camellia sinensis is the only tea plant that produces what we call "tea": green tea, white tea, oolong tea, black tea, fermented tea. All these categories come from the same leaf. The difference lies in the degree of oxidation that the artisan chooses to apply after harvesting.

Oxidation is a natural chemical reaction: as soon as the leaf is plucked and bruised (rolled, rubbed, crumpled), its internal enzymes come into contact with oxygen in the air and begin to alter its composition. The leaf browns, and its vegetal aromas transform into notes of fruit, honey, and malt. This is the exact same mechanism that causes a cut apple exposed to air to brown.

In Korea, artisans in Boseong and Hadong master the entire range of oxidation, from Nokcha (green tea, unoxidized) to Balhyocha (fermented tea, fully oxidized and post-fermented).

Korean Green Tea (Nokcha): Preserved Freshness

Nokcha (녹차) is an unoxidized tea. As soon as the leaves are harvested, the artisan immediately subjects them to intense heat in the Gamasot, the traditional Korean large cast-iron cauldron, to stop all enzymatic oxidation. This is called "kill the green": preserving the green by stopping its natural browning.

This dry heat, unique to the Korean method, is very different from the Japanese process which uses steam. The result: Korean Nokcha is less chlorophyll-rich, less "grassy" than Japanese Sencha, with characteristic notes of toasted hazelnut, sweet cereals, and vegetal umami.

The liquor is a luminous pale green, almost golden yellow for the first flushes. Bitterness is very low if the water is not too hot (65 to 75°C maximum for Woojeon and Sejak).

Korean Black Tea (Hongcha): The Magic of Oxidation

Hongcha (홍차, literally "red tea") is Korean black tea. To obtain it, the artisan lets the fresh leaves wither for 12 to 18 hours, which reduces their water content and prepares them for rolling. Then, the leaves are vigorously hand-rolled to break their cells and release oxidation enzymes. Exposed to the air, they gradually brown over 3 to 5 hours.

This process radically transforms the aromas: the vegetal and toasted notes of green tea give way to notes of red fruits, honey, cocoa, and malt. The liquor changes from pale green to a deep coppery brown.

Korean Hongcha is different from Indian or Ceylonese black tea: it is generally softer, less tannic, with a characteristic roundness linked to the Boseong terroir and local varieties of Camellia sinensis.

The Full Spectrum: From Green to Fermented

Between green tea (0% oxidation) and black tea (100% oxidation), there is an entire intermediate spectrum. Korea produces each of these categories:

When to Drink Which

The Korean Expression of Each Type

At Maison Boseong, we select teas that cover the entire spectrum of Korean oxidation. From the first flush Woojeon (unoxidized, of rare delicacy) to Boseong Hongcha (fully oxidized, with notes of honey and fruit), and the amber Hwangcha (lightly oxidized, the perfect bridge between green and black), each tea tells a stage of this chromatic journey.