Dong Cheon Nokcha Daejak 2011

Green tea from Dong Cheon
All tea harvests after the Jungjak harvest (third harvest, collected 14 days after the Sejak period), are called Daejak in Korea. Tea comes from the Hadong region, South Korea, which is situated to the south from the famous Jirisan mountain. Tea from semi-wild growing tea plants between the monasteries of Ssanggye-sa and Dasol-sa is entirely hand processed.
Tea is processed by Jeong Cha method, when the oxidation of the leaves is finished by immersing them shortly into nearly boiling water.
A bit robust, lightly rolled leaf of darker grey-green appearance. Liquor of light green colour, pleasant fresh, slightly spicy aroma.

Preparation: Allow 1 teaspoon (4 g) of tea for 200 ml of boiled water, cooled down to 65 - 70°C, steep for 1 minute. You can prepare quite a few infusions in a similar way.

About teas from Dong Cheon Tea
Dong Cheon Tea is a co-operative of about 70 small farmers growing tea in the Hwagae Valey, Hadong District. All of them use tea leaves from semi-wild tea plants, typical for the entire region of the Hwagae Valey. Its production is qualitatively well-balanced and every year offers traditional harvests of Korean green teas. Teas from the production of the Dong Cheong Tea company slightly differ from other Korean teas in our offer and from most Korean teas in general. Mainly due to its processing. Fermentation/oxidation processes in the leaf after its plucking are finished by the so-called Jeong Cha method, when freshly picked leaves are immersed in almost boiling water. This is in cotrast with the prevailing method of fast drying in metal bowls or pans.