What is Boseong Tea? The Capital of Korean Green Tea
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Boseong, the Capital of Korean Green Tea
Unique microclimate, Ujeon and Sejak grades, difference with Japanese tea: everything you need to know about Boseong tea.
By Maison Boseong · Seoul, South Korea · May 2025 · 6 min read
If you’ve heard of Korean tea, the name Boseong has likely come up. This small coastal town in southern South Korea produces the vast majority of Korean green tea — and its characteristics are radically different from what you find elsewhere.
1. Boseong: A unique geography for an exceptional tea
Boseong is a coastal city in South Jeolla Province, at the southernmost tip of the Korean peninsula. Its geographical location gives it an exceptional microclimate that Koreans refer to as teosae (타새) — the equivalent of the French concept of "terroir" applied to tea.
Morning Mists
Fog blankets slow leaf growth and concentrate aromas.
+1,400 mm/year
Abundant rainfall maintains constant humidity, ideal for tea plants.
Mild Climate
Temperate temperatures year-round thanks to dual maritime and continental influence.
Acidic Soils
Slightly acidic pH, ideal for Camellia sinensis, with good natural drainage.
The terraced plantations of Boseong are among the most photographed landscapes in Korea. But beyond the aesthetics, it is the gustatory quality — directly linked to this exceptional terroir — that makes Boseong tea world-renowned.
Boseong produces approximately 70% of South Korea's green tea. This is where Maison Boseong gets its name and identity, and where we select our harvests directly from family producers each year.
2. Characteristics of Boseong Green Tea
Boseong green tea is distinguished by an aromatic profile immediately recognizable to anyone who tastes it.
Deep Jade Green
Sign of high chlorophyll content, resulting from slow growth under morning mists.
Sweet and slightly umami
Less bitter than Japanese teas thanks to a later harvest and pan-firing processing.
Herbaceous and Marine
Typical of ocean proximity — a unique olfactory signature of Boseong teas.
Low Astringency
Accessible even for those sensitive to green teas. Enjoyable without milk or sugar.
3. The grades of Boseong tea: Ujeon, Sejak, Jungjak
Like in viticulture, Korean tea grades are defined by the harvest period. The earlier the leaves are picked in the season, the more tender, rare, and complex they are.
| Grade | Period | Profile | Availability |
|---|---|---|---|
|
Ujeon (우전) First Flush |
Before April 20 | Tiny leaves, sweet and complex taste, delicate sweet notes | Very rare — limited production |
| Sejak (세작) | Late April to early May | Balanced, fresh and vegetal notes, slightly roasted | Our recommendation for beginners |
| Jungjak (중작) | May | More robust, full-bodied, more pronounced taste | Good availability, affordable price |
« A Boseong Ujeon is to Korea what a Premier Cru Burgundy is to France — rare, precious, and emblematic of a unique terroir. »
At Maison Boseong, we primarily select Ujeon and Sejak teas, working directly with family-owned tea houses in the Boseong and Hadong regions.
4. Boseong vs. Japanese tea: what are the differences?
The question often arises. Both are unfermented green teas from the same tea plant (Camellia sinensis), but their processing methods create radically different taste profiles.
Korean Green Tea (Boseong)
- Pan-fired (deokeum)
- Sweet, slightly toasted notes
- Palerr, yellow-green color
- Less vegetal, more accessible
- Low astringency
Japanese Green Tea (Sencha)
- Steamed (mushisei)
- Intense vegetal, oceanic notes
- Bright green color
- Stronger, more umami taste
- More pronounced astringency
5. How to prepare Boseong green tea?
Preparing Boseong tea requires a little more attention than classic teabags, but the difference in results is immediate.
Leaf preparation — recommended method
- 1 Water temperature: 70–80°C for fine teas (Ujeon, Sejak). Never boiling water — it burns the leaves and accentuates bitterness. For Jungjak, 80–85°C is suitable.
- 2 Quantity: 2 to 3g of leaves per 150ml of water. A level tablespoon is usually sufficient.
- 3 Infusion: 1 to 2 minutes maximum for the first infusion. Do not exceed 3 minutes, as this risks releasing bitterness.
- 4 Re-infusions: the leaves can withstand 2 to 3 successive infusions. The second is often the best — softer and more complex.
- 5 Tasting: neat, without milk or sugar, to appreciate the full complexity of Boseong's terroir.
6. Our selection of Boseong teas
Each year, we travel through the gardens of Boseong, Hadong, and Jeju to select the best harvests directly from the producers. Here are our flagship references.
Boseong · Sejak
Organic Sejak Green Tea — Grand Cru from Hadong
Our bestseller. Organic Sejak from Hadong, spring harvest, fresh and vegetal notes.
View product →Hadong · Ujeon
Wild Grand Cru Ujeon Green Tea from Hadong
First wild flush from Jirisan — the rarest and most precious of our selection.
View product →Box · Discovery
Grand Cru Ujeon Box from Hadong
The ideal gift to introduce a loved one to exceptional Korean tea.
View box →Discover the soul of Korean tea
Teas from Boseong, Hadong, and Jeju, selected directly from producers. Delivery to France via K-Packet. Code BIENVENUE10 for 10% off your first order.
View Korean teas Gift setsFrequently Asked Questions about Boseong Tea
Why is Boseong considered the capital of Korean green tea?
Boseong produces approximately 70% of South Korea's green tea thanks to its unique microclimate: frequent morning mists, abundant rainfall, and slightly acidic soils ideal for Camellia sinensis. Its terraced plantations have become emblematic of Korean tea.
What is the difference between Ujeon, Sejak, and Jungjak?
These grades correspond to the harvest period. Ujeon is picked before April 20 (the rarest and most delicate), Sejak from late April to early May (balanced, ideal for beginners), and Jungjak in May (more robust and full-bodied).
Is Boseong tea different from Japanese green tea?
Yes. Korean Boseong tea is pan-fired (deokeum), which gives it sweeter, slightly roasted notes, a pale yellow-green color, and low astringency. Japanese green tea (sencha) is steamed, resulting in more vegetal and oceanic notes and a more pronounced astringency.
How do you properly prepare Boseong green tea?
Use water at 70-80°C for fine teas like Ujeon and Sejak (never boiling water), use 2 to 3g of leaves per 150ml of water, and steep for 1 to 2 minutes maximum for the first infusion. The leaves can withstand 2 to 3 re-infusions.
About 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.