The everyday workhorse of Korean green tea. Larger summer leaves deliver toasted corn sweetness and a grassy bite without pretension. What it lacks in delicacy it makes up for in honest, forgiving drinkability.
Tasting Notes
What do you taste?
Origin
Plant
Yabukita (Boseong) or wild native (Hadong)
Land
50-300m
Craft
June onward (summer, 4th flush) harvest. Pan-fired (deoukkumcha) or steamed (jeungjecha), larger 4th-flush leaves.
From the tea table
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