2023 Hadong Nokcha Sejak

Korean Green Tea Nokcha Sejak

Green tea from the spring harvest in the Korean Jirisan mountain range, picked in late April. Wonderfully processed, lightly rolled leaves of silvery green appearance and a delicate fresh slightly spicy aroma. Nearly transparent greenish in a cup with a well-balanced sweet fresh spring and clear flavor with tones of green pepper, citrus, and a young bamboo. The tea is packed in 40g aluminum bags, a paper box will be added if you order two bags.

How to prepare Nokcha tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 75–80 ᵒC, steep for 60 seconds. Infuse the second infusion for 40 seconds and the third for 90 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 20, 30, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Teas from Hadong County, South Korea

Most of Korea’s green tea is cultivated in large, commercial tea gardens in Boseong County in South Jeolla Province since the 1950s. However, there are teas grown on the slopes of Mt. Jiri close to Ssanggye-sa temple in Hwagae Valley. This tea-growing area is located in Hadong County in South Gyeongsang Province and is the original, historic home of Korean green tea. The teas are hand-picked and processed and are some of Korea´s finest.
In the 9th century tea bush cuttings were brought from China and planted on Mt. Jiri. These tea bushes have produced many offspring plants via seed planting. Today the tea bushes in this area are referred to as being ‘semi-wild’. The bushes have not been bred with imported tea bush cultivars (as they have been elsewhere in Korea), so they have retained a flavor profile that is unique to the Mt. Jiri region. The teas have smaller leaves and are sweet and intense in flavor. Pesticides are not used in the Mt. Jiri area and only a minimum of fertilizer is used. (source Tea Trekker)
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