Tea was planted on Jeju in the 1950s on volcanic soil rich in minerals. Producers use both pan-firing and steaming methods. The volcanic terroir gives a distinctive mineral sweetness, bright and clean.
Tasting Notes
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Origin
Jeju Island, South Korea, South Korea
Plant
Jeju hybrid (Yabukita cross)
Land
200–500m
Craft
Spring harvest. Pan-fired or steamed, light rolling.
From the tea table
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