Green Tea
Korean Green Tea
Korean green tea guide: Hadong wild-grown jeoncha, Boseong plantation teas, Sejak grade, and the cultural revival of Korea's pan-fired green tea tradition.
Introduction
Korea's green tea tradition, while less internationally known than China's or Japan's, has deep roots stretching back to the Goryeo Dynasty (918-1392). Korean green teas are pan-fired like Chinese greens but with a distinctly Korean character — a balance of roasted sweetness, gentle astringency, and clean, mineral finish that reflects the peninsula's cool climate and granitic soils.
Two Major Regions
Hadong (South Gyeongsang): Korea's oldest tea region, nestled along the Seomjin River at the foot of Jiri Mountain. Hadong teas are often wild-grown or semi-wild, harvested from ancient tea plants that grow naturally in forested hillsides. The terroir produces teas with a distinctive mineral, slightly smoky character. Boseong (South Jeolla): Korea's largest tea-growing region, with orderly plantation-style cultivation on rolling green hills that have become an iconic Korean landscape. Boseong teas tend to be more uniform and approachable, with a clean, sweet character.
Grades
Korean green tea is graded by harvest timing: Ujeon (before rain, pre-April 20): Bud-only, the most delicate and expensive grade. Sejak (thin sparrow, late April): Bud and first leaf, the sweet spot of quality and value. Jungjak (medium sparrow, May): Bud and two leaves, fuller bodied. Daejak (large sparrow, late May): Mature leaves, the most robust and affordable.
Processing
Korean tea masters use a pan-firing method called deokeum, repeatedly heating and cooling the leaves in a traditional iron cauldron. This labor-intensive process, typically involving nine rounds of firing and rolling, develops a toasty sweetness while preserving the leaf's fresh, green character.
Brewing
Korean green tea is traditionally brewed at 60-70 C in Korean-style porcelain or buncheong ceramics. The lower temperature suits the delicate character of ujeon and sejak grades. Steep for 1-2 minutes, pour completely, and re-steep 3-4 times. Korean tea drinking is often practiced as {{glossary:korean-darye}}, emphasizing quiet contemplation.