KOREAN BREAKFAST
BLEND
RED (BLACK) TEA
★ PESTICIDE-FREE
Boseong, South Korea
Korean Breakfast is a blended red tea created by Sharyn Johnston from Australian Tea Masters, using selected Korean teas to represent a cohesive national flavor profile. It is composed through careful blending of different red tea components, balancing structure, sweetness, and aromatic clarity to create a consistent and approachable cup. The infusion is smooth and full, offering warm malty notes, gentle sweetness, and a clean, well-rounded finish suitable for daily drinking. MORE
AROMA
Honey, berry, floral
TASTE
Berry, fruity
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE
Boseong, South Korea
Korean Breakfast is a blended red tea created by Sharyn Johnston from Australian Tea Masters, using selected Korean teas to represent a cohesive national flavor profile. It is composed through careful blending of different red tea components, balancing structure, sweetness, and aromatic clarity to create a consistent and approachable cup. The infusion is smooth and full, offering warm malty notes, gentle sweetness, and a clean, well-rounded finish suitable for daily drinking. MORE
AROMA
Honey, berry, floral
TASTE
Berry, fruity
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2025
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (DARYE) ★
Temperature: 85-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Korean Breakfast is a blended red tea developed by Sharyn Johnston in collaboration with producers from Boseong, one of the key tea-growing regions of South Korea. The blend brings together twelve different Korean red teas, each produced by individual farmers, reflecting a wide spectrum of local processing styles and raw material characteristics. This project was designed to represent a unified expression of Korean red tea, combining diverse regional inputs into a single, balanced composition. Pure Camellia Sinensis spring leaves, gently processed with love and passion.
Each component tea is processed using traditional red tea methods, including withering, rolling, oxidation, and drying, with variations depending on the producer. The blending process is carried out professionally, with careful attention to structure, aroma, and overall balance, ensuring consistency while preserving the individuality of the contributing teas. The result is a tea that integrates multiple expressions of Korean craftsmanship into a cohesive and refined profile.
Korean Breakfast is designed to perform well across different brewing styles. It is suitable for both Western preparation with longer infusions and Eastern methods involving multiple short infusions, as well as for use within the context of traditional Korean tea ceremony. This versatility, combined with its balanced and approachable character, makes it a representative introduction to modern Korean red tea production.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Korean Breakfast is composed of teas sourced from the Boseong region in South Jeolla Province, South Korea. This area is characterized by a humid coastal climate with abundant rainfall, high humidity, and mild temperature variation, creating stable conditions for consistent tea cultivation. The proximity to the sea contributes to clean air and a moderated climate, supporting steady and balanced leaf development throughout the growing season.
Tea gardens in Boseong are typically located on rolling hills at low to moderate elevations, where well-drained soils rich in organic matter provide a solid foundation for healthy plant growth. These conditions allow for a balanced accumulation of aromatic compounds and structural elements in the leaves, which is essential for red tea production. Variations between producers, including differences in garden location and cultivation practices, contribute to a wide range of raw material characteristics within the region.
The combination of coastal climate, fertile soils, and diverse small-scale production defines a terroir that emphasizes clarity, softness, and approachable structure. When integrated through blending, these regional expressions come together to create a balanced and consistent profile, reflecting both the individuality of the producers and the overall identity of Korean red tea.
ORGANOLEPTICS
The dry leaf appearance is varied and well-balanced, composed of medium-sized twisted leaves in dark brown tones with occasional lighter highlights, reflecting the blended nature of the tea. The aroma of the dry leaves is clean and inviting, showing notes of malt, light cocoa, and a gentle sweet nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, baked bread, and a subtle fruity sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining mild maltiness with delicate fruit notes and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with gentle honeyed tones and a faint malty sweetness. The taste is smooth and well-structured, with a medium body and a balanced, rounded texture. From the first sips, a natural sweetness emerges, supported by warm malty notes and light cocoa nuances, with very low astringency. The profile remains consistent and approachable across multiple infusions, offering both clarity and comfort. The aftertaste is clean and moderately persistent, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle malty trace remain.
Korean Breakfast is a blended red tea developed by Sharyn Johnston in collaboration with producers from Boseong, one of the key tea-growing regions of South Korea. The blend brings together twelve different Korean red teas, each produced by individual farmers, reflecting a wide spectrum of local processing styles and raw material characteristics. This project was designed to represent a unified expression of Korean red tea, combining diverse regional inputs into a single, balanced composition. Pure Camellia Sinensis spring leaves, gently processed with love and passion.
Each component tea is processed using traditional red tea methods, including withering, rolling, oxidation, and drying, with variations depending on the producer. The blending process is carried out professionally, with careful attention to structure, aroma, and overall balance, ensuring consistency while preserving the individuality of the contributing teas. The result is a tea that integrates multiple expressions of Korean craftsmanship into a cohesive and refined profile.
Korean Breakfast is designed to perform well across different brewing styles. It is suitable for both Western preparation with longer infusions and Eastern methods involving multiple short infusions, as well as for use within the context of traditional Korean tea ceremony. This versatility, combined with its balanced and approachable character, makes it a representative introduction to modern Korean red tea production.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Korean Breakfast is composed of teas sourced from the Boseong region in South Jeolla Province, South Korea. This area is characterized by a humid coastal climate with abundant rainfall, high humidity, and mild temperature variation, creating stable conditions for consistent tea cultivation. The proximity to the sea contributes to clean air and a moderated climate, supporting steady and balanced leaf development throughout the growing season.
Tea gardens in Boseong are typically located on rolling hills at low to moderate elevations, where well-drained soils rich in organic matter provide a solid foundation for healthy plant growth. These conditions allow for a balanced accumulation of aromatic compounds and structural elements in the leaves, which is essential for red tea production. Variations between producers, including differences in garden location and cultivation practices, contribute to a wide range of raw material characteristics within the region.
The combination of coastal climate, fertile soils, and diverse small-scale production defines a terroir that emphasizes clarity, softness, and approachable structure. When integrated through blending, these regional expressions come together to create a balanced and consistent profile, reflecting both the individuality of the producers and the overall identity of Korean red tea.
ORGANOLEPTICS
The dry leaf appearance is varied and well-balanced, composed of medium-sized twisted leaves in dark brown tones with occasional lighter highlights, reflecting the blended nature of the tea. The aroma of the dry leaves is clean and inviting, showing notes of malt, light cocoa, and a gentle sweet nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, baked bread, and a subtle fruity sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining mild maltiness with delicate fruit notes and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with gentle honeyed tones and a faint malty sweetness. The taste is smooth and well-structured, with a medium body and a balanced, rounded texture. From the first sips, a natural sweetness emerges, supported by warm malty notes and light cocoa nuances, with very low astringency. The profile remains consistent and approachable across multiple infusions, offering both clarity and comfort. The aftertaste is clean and moderately persistent, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle malty trace remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.
AN SHIM 'BLENDS' TEA
Check out our BLENDS section for unique red/black tea blends made by us and our colleagues from all over the world.