Ssanggye
Ujeon Green Tea, The First Dew of Jirisan: Ssanggye Collection
Ujeon Green Tea, The First Dew of Jirisan: Ssanggye Collection
Couldn't load pickup availability
Ujeon Green Tea, The First Dew of Jirisan (Ujeon Premium Green Tea), Ssanggye Collection
Supreme Elegance: the Korean grand cru harvested at the first light of spring.
Discover the masterpiece of the renowned Ssanggye house: the Ujeon Green Tea (雨前). The term "Ujeon" refers to an extremely rare harvest, picked just before the first spring rains (Gogu), around mid-April. Only the youngest and most tender buds from the tea gardens of Hadong, at the foot of Mount Jirisan, grown without pesticides, are selected. It is the highest grade of green tea in Korea, offering absolute softness and a deep umami. It is the quintessence of the art of Korean tea, perfect for the most demanding palates.
The Experience: As soon as it steeps, a clear green liquor is revealed, releasing a clear, delicate fragrance reminiscent of spring orchid. Thanks to the extreme youth of the leaves, this tea is completely free of bitterness or astringency. It glides in the mouth with a silky softness and an exquisite natural sweetness.
Sensory Notes: A very fresh vegetal fragrance (cut grass), soft amino acid notes (umami) reminiscent of fresh hazelnut, and a lingering, velvety finish.
The Ritual (Loose Leaf): This tea comes as whole leaves (Loose Leaf). Steep it in a small teapot with water cooled to 60-65°C to watch the young leaves unfurl and release all their magic. A true moment of meditation.
Ingredients and origin
| Ingredient | 100% green tea, grown without pesticides |
| Origin | Hadong, Gyeongnam, South Korea |
| Harvest | Mid-April |
| Grade | Ujeon, special grade (특급) |
| Content | 30 g of loose leaves for infusion |
| Producer | Ssanggye Myeongcha (쌍계명차), Hwagae, Hadong |
| Storage | At room temperature, away from direct sunlight |
Brewing parameters
| Temperature | 60 to 65°C |
| Quantity | 3 g for 150 ml |
| Infusion time | 60 seconds |
| Possible infusions | 3 to 4 |
Ujeon is the most delicate grade: water that is too hot would destroy its vegetal aromas and characteristic softness. Follow the 60 to 65°C strictly to reveal its notes of fresh chestnut and spring grass.
Go further
Frequently asked questions
Why is Ujeon so rare?
It refers to a tiny harvest picked just before the Gogu rains in mid-April, from the youngest buds only. The yield is very low compared with later harvests.
What is the difference with Sejak?
Ujeon is picked earlier, from even more tender buds, which gives a softer liquor and a more pronounced umami. Sejak, harvested a little later, offers more character.
Do I need a specific teapot?
A small teapot lets you better observe the leaves unfurl and measure the water precisely, but it is not essential.
How many infusions can be made?
Count on 3 to 4 successive infusions, slightly increasing the steeping time each round.
Is this tea suitable for beginners?
Ujeon is an exceptional grade, but its natural softness and lack of bitterness also make it a lovely gateway to Korean grands crus.
Share
