Korea's hardest tea to classify. Oxidised to 70-80% but never taken fully to black, it sits between an oolong and a red. Woody depth, sweet raisin and an aged-rum warmth, closer to some ageing puers than to Chinese oolongs.
Tasting Notes
What do you taste?
Origin
Hadong, Gyeongsangnam-do, South Korea
Plant
Land
200-500m
Craft
Spring (sejak-grade leaves preferred) harvest. Withering, rolling, heaping/oxidation (70-80%), drying. No kill-green step. Each artisan varies technique..
From the tea table
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