DAEJAK
SPARROW'S BEAK
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, South Korea
Traditional green tea. Final (4th) harvest of the season. Consists of mature leaves harvested during Haji, the summer solstice. Provides a fresh, sweet taste with vegetal and nutty notes. MORE
AROMA
Vegetal, nutty
TASTE
Herbaceous, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, South Korea
Traditional green tea. Final (4th) harvest of the season. Consists of mature leaves harvested during Haji, the summer solstice. Provides a fresh, sweet taste with vegetal and nutty notes. MORE
AROMA
Vegetal, nutty
TASTE
Herbaceous, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of 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 to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
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
DAEJAK GREEN TEA
ORIGIN
Boseong is located in Jeollanam province and is one of the few main tea-producing regions in South Korea famous for its small tea gardens managed by small family businesses. Most farmers have a small tea garden and produce mainly green tea using old techniques like hand-rolling and pan-frying. It is considered that the first tea cultivation in South Korea started in Buddhist temples located in Jeollanam province. A lot has been changed but the love of tea stays the same even if it doesn't have a commercial response. Nowadays in this area, farmers mostly use the Japanese cultivar - Yabukita - which is very loyal to the local climate and gives a perfect sweet balanced flavour with marine, floral notes.
Being a cheaper and more accessible tea in Korea, this grade is a rougher version of the grade called Saejak. Harvested in June, and produced from older and larger leaves, this tea is the simple and popular green tea of South Korea. The large leaves were very lightly rolled and roasted to achieve a rich flavor with vegetal and herbaceous notes. This tea is made by hand in small batches and is part of the most interesting, original, and deep tea culture of Korea.
ORGANOLEPTIC
The aroma of dry tea leaves is vegetable, with nut and seed motifs. The aroma of warmed tea leaves reveals more creamy, marine notes. Rinsed tea leaves reveal seaweed as well as floral, caramel, and vegetal notes.
When brewed at 60 °C, the infusion turns out tender and sweet, which is how it is recommended to be brewed in Korea. A bright, rich, green infusion gives a soft and velvety texture to the drink. Herbaceous, sea notes are accompanied by a light tartness characteristic of green tea, followed by a long-lasting sweetness.
Despite its simplicity, its primitiveness attracts and satisfies even a sophisticated taste! We highly recommend getting to know this tea, which is a fairly rare representative of such a wide class as green tea, and we are very proud to share it with you.
Boseong is located in Jeollanam province and is one of the few main tea-producing regions in South Korea famous for its small tea gardens managed by small family businesses. Most farmers have a small tea garden and produce mainly green tea using old techniques like hand-rolling and pan-frying. It is considered that the first tea cultivation in South Korea started in Buddhist temples located in Jeollanam province. A lot has been changed but the love of tea stays the same even if it doesn't have a commercial response. Nowadays in this area, farmers mostly use the Japanese cultivar - Yabukita - which is very loyal to the local climate and gives a perfect sweet balanced flavour with marine, floral notes.
Being a cheaper and more accessible tea in Korea, this grade is a rougher version of the grade called Saejak. Harvested in June, and produced from older and larger leaves, this tea is the simple and popular green tea of South Korea. The large leaves were very lightly rolled and roasted to achieve a rich flavor with vegetal and herbaceous notes. This tea is made by hand in small batches and is part of the most interesting, original, and deep tea culture of Korea.
ORGANOLEPTIC
The aroma of dry tea leaves is vegetable, with nut and seed motifs. The aroma of warmed tea leaves reveals more creamy, marine notes. Rinsed tea leaves reveal seaweed as well as floral, caramel, and vegetal notes.
When brewed at 60 °C, the infusion turns out tender and sweet, which is how it is recommended to be brewed in Korea. A bright, rich, green infusion gives a soft and velvety texture to the drink. Herbaceous, sea notes are accompanied by a light tartness characteristic of green tea, followed by a long-lasting sweetness.
Despite its simplicity, its primitiveness attracts and satisfies even a sophisticated taste! We highly recommend getting to know this tea, which is a fairly rare representative of such a wide class as green tea, and we are very proud to share it with you.
AN SHIM TEA - KOREA
Try one of the best and rarest Korean teas from AN SHIM TEA COLLECTION