DAEJAK
SPARROW'S BEAK
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Daejak is a later spring harvest Korean green tea, produced after Gogu Day "Grain Rain", when the leaves are more mature and structurally developed. Compared to earlier grades, it offers a more pronounced body, with stronger vegetal character, mild astringency, and reduced emphasis on umami. MORE
AROMA
Vegetal, nutty
TASTE
Herbaceous, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Daejak is a later spring harvest Korean green tea, produced after Gogu Day "Grain Rain", when the leaves are more mature and structurally developed. Compared to earlier grades, it offers a more pronounced body, with stronger vegetal character, mild astringency, and reduced emphasis on umami. MORE
AROMA
Vegetal, nutty
TASTE
Herbaceous, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
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: 60-75 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 65 °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!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Daejak is a later harvest category of Korean green tea, typically produced after the main early spring picking period that follows the seasonal point known as Gokgok Day. At this stage, the leaves are more mature, often consisting of larger leaves with a lower concentration of amino acids and a higher presence of polyphenols. This shift in leaf composition results in a tea with a more pronounced structure, stronger vegetal expression, and a lighter umami profile compared to earlier harvests.
The production of Daejak follows the same fundamental principles of Korean green tea processing, combining pan-firing and controlled heat treatment to stabilize the leaf and preserve its character. However, due to the increased resilience of the mature leaves, the processing is generally more stable and less sensitive to minor variations, allowing for greater consistency in larger batch production. This makes Daejak more accessible while still maintaining a clear connection to traditional craftsmanship.
TERROIR
Ujeon is primarily produced in the southern regions of the Korean Peninsula, including areas such as Boseong, Hadong, and Jeju Island, where climatic conditions support early spring growth. These regions are characterized by a humid subtropical climate, with mild winters and gradual warming in early spring, allowing tea plants to develop slowly and accumulate a high concentration of amino acids before the first harvest.
The soils in these areas are generally well-drained and slightly acidic, often derived from granite or volcanic origins depending on the region. This composition supports steady plant growth without excessive vigor, contributing to a clean and balanced cup profile. The relatively moderate nutrient availability encourages the plant to focus on the development of aromatic compounds rather than rapid leaf expansion, which is essential for the refinement associated with Ujeon.
Microclimate plays a critical role in shaping the character of this tea. Frequent morning mists, high humidity, and diffused sunlight reduce the intensity of direct solar exposure, helping preserve higher levels of L-theanine while limiting the accumulation of catechins. This balance is reflected in the cup as a soft umami sweetness, minimal astringency, and a smooth, rounded texture.
Another important factor is the interaction between environment and human practice. The timing of harvest is strictly controlled, often limited to a very short window, and plucking standards are exceptionally precise. Combined with careful processing techniques, this ensures that the delicate qualities of the early spring leaves are preserved, resulting in a tea that expresses clarity, balance, and a refined sense of origin.
ORGANOLEPTICS
The dry leaf appears larger and more open, with broader, slightly twisted shapes and a deeper green tone with occasional matte shades. The aroma of the dry leaves is fresh and direct, with notes of cut grass, green stems, and a light earthy nuance. In a preheated teapot, the tea opens more quickly, revealing a warmer and slightly more robust aromatic profile, where vegetal notes are accompanied by subtle toasted and grain-like tones. After the first infusion, the leaves fully awaken, and the aroma becomes clearer and more defined, combining fresh greenery with mild sweetness and a light, structured depth.
The aroma of the liquor is clean and straightforward, with soft vegetal tones and a gentle warm note. The taste is more pronounced and slightly brisk, with a lighter body compared to earlier harvests but a clearer structure. Fresh vegetal notes dominate, supported by a mild dryness and a controlled, moderate astringency that adds definition. The sweetness is present but restrained, with minimal umami influence. The aftertaste is clean and refreshing, with a light, drying sensation and a subtle returning sweetness.
Daejak is a later harvest category of Korean green tea, typically produced after the main early spring picking period that follows the seasonal point known as Gokgok Day. At this stage, the leaves are more mature, often consisting of larger leaves with a lower concentration of amino acids and a higher presence of polyphenols. This shift in leaf composition results in a tea with a more pronounced structure, stronger vegetal expression, and a lighter umami profile compared to earlier harvests.
The production of Daejak follows the same fundamental principles of Korean green tea processing, combining pan-firing and controlled heat treatment to stabilize the leaf and preserve its character. However, due to the increased resilience of the mature leaves, the processing is generally more stable and less sensitive to minor variations, allowing for greater consistency in larger batch production. This makes Daejak more accessible while still maintaining a clear connection to traditional craftsmanship.
TERROIR
Ujeon is primarily produced in the southern regions of the Korean Peninsula, including areas such as Boseong, Hadong, and Jeju Island, where climatic conditions support early spring growth. These regions are characterized by a humid subtropical climate, with mild winters and gradual warming in early spring, allowing tea plants to develop slowly and accumulate a high concentration of amino acids before the first harvest.
The soils in these areas are generally well-drained and slightly acidic, often derived from granite or volcanic origins depending on the region. This composition supports steady plant growth without excessive vigor, contributing to a clean and balanced cup profile. The relatively moderate nutrient availability encourages the plant to focus on the development of aromatic compounds rather than rapid leaf expansion, which is essential for the refinement associated with Ujeon.
Microclimate plays a critical role in shaping the character of this tea. Frequent morning mists, high humidity, and diffused sunlight reduce the intensity of direct solar exposure, helping preserve higher levels of L-theanine while limiting the accumulation of catechins. This balance is reflected in the cup as a soft umami sweetness, minimal astringency, and a smooth, rounded texture.
Another important factor is the interaction between environment and human practice. The timing of harvest is strictly controlled, often limited to a very short window, and plucking standards are exceptionally precise. Combined with careful processing techniques, this ensures that the delicate qualities of the early spring leaves are preserved, resulting in a tea that expresses clarity, balance, and a refined sense of origin.
ORGANOLEPTICS
The dry leaf appears larger and more open, with broader, slightly twisted shapes and a deeper green tone with occasional matte shades. The aroma of the dry leaves is fresh and direct, with notes of cut grass, green stems, and a light earthy nuance. In a preheated teapot, the tea opens more quickly, revealing a warmer and slightly more robust aromatic profile, where vegetal notes are accompanied by subtle toasted and grain-like tones. After the first infusion, the leaves fully awaken, and the aroma becomes clearer and more defined, combining fresh greenery with mild sweetness and a light, structured depth.
The aroma of the liquor is clean and straightforward, with soft vegetal tones and a gentle warm note. The taste is more pronounced and slightly brisk, with a lighter body compared to earlier harvests but a clearer structure. Fresh vegetal notes dominate, supported by a mild dryness and a controlled, moderate astringency that adds definition. The sweetness is present but restrained, with minimal umami influence. The aftertaste is clean and refreshing, with a light, drying sensation and a subtle returning sweetness.
KOREAN TEA
Explore more Korean classic teas from the AN SHIM TEA Collection.