Korean red tea made from Sejak-grade leaves (second flush, picked in April) at Hadong's wild-native cultivars. Sehong (세홍) is producer shorthand for Sejak Hongcha. Lighter oxidation than Indian or Chinese reds, with a honeyed body and a clean almond finish.
Tasting Notes
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Origin
Hadong, Gyeongsangnam-do, South Korea
Land
200-800m
Craft
Spring (Sejak, early-mid April) harvest. Sejak-grade leaves (second flush, April harvest). Withering, rolling, full oxidation, drying. Lighter hand than Indian or Sri Lankan black tea..
From the tea table
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