DAEJAK
SPARROW'S BEAK
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Daejak "Sparrow's Beak" is a Korean green tea distinguished by its long, thick leaves and vibrant emerald color. Known for its rich, mellow flavor and smooth texture, it delivers a balanced cup with gentle sweetness and fresh, grassy notes, perfect for those seeking a robust yet refined tea experience. MORE
AROMA
Vegetal, nutty
TASTE
Herbaceous, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Daejak "Sparrow's Beak" is a Korean green tea distinguished by its long, thick leaves and vibrant emerald color. Known for its rich, mellow flavor and smooth texture, it delivers a balanced cup with gentle sweetness and fresh, grassy notes, perfect for those seeking a robust yet refined tea experience. MORE
AROMA
Vegetal, nutty
TASTE
Herbaceous, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2024
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
DAEJAK GREEN TEA
ORIGIN
Boseong, located in the South Jeolla Province of South Korea, is renowned as a premier tea-producing area, particularly famous for its high-quality green tea. Its picturesque landscapes, rich agricultural heritage, and ideal growing conditions make it a significant hub for tea cultivation and a popular destination for locals and tourists. The tea cultivation tradition in Boseong dates back to the late 19th century. Although green tea had already been produced in Korea for centuries, Boseong's development as a tea center happened during the Japanese colonial period (1910-1945). The region's favorable climate, combined with the introduction of sophisticated tea growing and processing techniques by Japanese tea masters, positioned Boseong at the forefront of Korea's tea industry. Throughout the 20th century, Boseong faced challenges, including competition from other agricultural products and shifts in consumer preferences. However, the revival of interest in traditional Korean tea has propelled Boseong to the spotlight, celebrated for its authenticity and quality.
The region has a temperate climate with well-distributed rainfall, long growing seasons, and mild winters. These conditions are ideal for cultivating the delicate tea plants, allowing for the slow and steady development of flavor profiles in the leaves. The volcanic soil found in Boseong is rich in minerals, providing the necessary nutrients that contribute to the exceptional quality of the tea. The specific terroir of the region allows for a distinct taste that is highly regarded. Boseong's rolling hills and terraced fields create a visually stunning landscape, with tea plantations lined like green carpets. This unique topography enhances the region's beauty and aids in natural drainage and exposure to sunlight, which is crucial for growing premium tea.
ABOUT
Daejak is a late-spring Korean green tea, typically harvested in May or early June, after the earlier flushes of Ujeon, Saejak, and Jungjak. The name “Daejak” means “large sparrow’s tongue,” referring to the larger, more mature leaves used for its production. It represents the final stage of the traditional Korean spring tea harvest. Because the leaves are picked later in the season, Daejak has less theanine and more catechins, giving it a stronger, fuller flavor with a touch more astringency compared to the earlier harvests. Despite this, high-quality Daejak remains smooth and balanced when carefully processed. It is valued for its rich vegetal body, roasted aroma, and refreshing aftertaste, making it ideal for daily drinking.
The tea is grown mainly in Hadong, Boseong, and Jeju Island, where Korea’s key tea gardens are located. Depending on regional methods, Daejak can be steamed (Jeju style) or pan-fired (Hadong style). The steaming method produces a fresher, more seaweed-like character, while pan-firing results in nutty and toasty notes. When brewed, Daejak yields a golden-green liquor with a clear, bright appearance. Its aroma combines roasted nuts, grass, and pine, while the flavor is full-bodied yet clean, with mild umami and soft astringency. In Korean tea culture, Daejak is appreciated for its balance between strength and smoothness — a tea that captures the warmth of late spring and the depth of the season’s final harvest. It is often enjoyed as a comforting everyday tea, representing the simplicity and honesty of Korean tea craftsmanship.
ORGANOLEPTIC
The dry leaf of Daejak consists of larger, dark green leaves with slightly curved shapes and a soft matte finish. Their aroma is rich and toasty, combining notes of roasted grains, pine, and dried grass with a subtle hint of sea breeze. It immediately conveys a sense of warmth and depth. When placed in a preheated teapot, the fragrance becomes fuller and sweeter, revealing gentle nutty tones, steamed greens, and light wood. The aroma feels comforting and grounded, reflecting the character of late-spring harvest.
The infusion appears golden-green and clear. Its aroma carries roasted and vegetal nuances, with a touch of chestnut and fresh hay. The balance between warmth and freshness creates an inviting and rounded impression. On the palate, Daejak is smooth and full-bodied, with mild umami and a pleasant roasted sweetness. A light astringency adds structure, while the flavor evolves toward soft notes of nuts and herbs. The texture is rich but clean, leaving the mouth refreshed. The aftertaste is long and warm, with a lingering sweetness and a light mineral finish. Daejak reflects the essence of late-spring Korean tea — grounded, balanced, and quietly expressive, offering both strength and harmony in one cup.
Boseong, located in the South Jeolla Province of South Korea, is renowned as a premier tea-producing area, particularly famous for its high-quality green tea. Its picturesque landscapes, rich agricultural heritage, and ideal growing conditions make it a significant hub for tea cultivation and a popular destination for locals and tourists. The tea cultivation tradition in Boseong dates back to the late 19th century. Although green tea had already been produced in Korea for centuries, Boseong's development as a tea center happened during the Japanese colonial period (1910-1945). The region's favorable climate, combined with the introduction of sophisticated tea growing and processing techniques by Japanese tea masters, positioned Boseong at the forefront of Korea's tea industry. Throughout the 20th century, Boseong faced challenges, including competition from other agricultural products and shifts in consumer preferences. However, the revival of interest in traditional Korean tea has propelled Boseong to the spotlight, celebrated for its authenticity and quality.
The region has a temperate climate with well-distributed rainfall, long growing seasons, and mild winters. These conditions are ideal for cultivating the delicate tea plants, allowing for the slow and steady development of flavor profiles in the leaves. The volcanic soil found in Boseong is rich in minerals, providing the necessary nutrients that contribute to the exceptional quality of the tea. The specific terroir of the region allows for a distinct taste that is highly regarded. Boseong's rolling hills and terraced fields create a visually stunning landscape, with tea plantations lined like green carpets. This unique topography enhances the region's beauty and aids in natural drainage and exposure to sunlight, which is crucial for growing premium tea.
ABOUT
Daejak is a late-spring Korean green tea, typically harvested in May or early June, after the earlier flushes of Ujeon, Saejak, and Jungjak. The name “Daejak” means “large sparrow’s tongue,” referring to the larger, more mature leaves used for its production. It represents the final stage of the traditional Korean spring tea harvest. Because the leaves are picked later in the season, Daejak has less theanine and more catechins, giving it a stronger, fuller flavor with a touch more astringency compared to the earlier harvests. Despite this, high-quality Daejak remains smooth and balanced when carefully processed. It is valued for its rich vegetal body, roasted aroma, and refreshing aftertaste, making it ideal for daily drinking.
The tea is grown mainly in Hadong, Boseong, and Jeju Island, where Korea’s key tea gardens are located. Depending on regional methods, Daejak can be steamed (Jeju style) or pan-fired (Hadong style). The steaming method produces a fresher, more seaweed-like character, while pan-firing results in nutty and toasty notes. When brewed, Daejak yields a golden-green liquor with a clear, bright appearance. Its aroma combines roasted nuts, grass, and pine, while the flavor is full-bodied yet clean, with mild umami and soft astringency. In Korean tea culture, Daejak is appreciated for its balance between strength and smoothness — a tea that captures the warmth of late spring and the depth of the season’s final harvest. It is often enjoyed as a comforting everyday tea, representing the simplicity and honesty of Korean tea craftsmanship.
ORGANOLEPTIC
The dry leaf of Daejak consists of larger, dark green leaves with slightly curved shapes and a soft matte finish. Their aroma is rich and toasty, combining notes of roasted grains, pine, and dried grass with a subtle hint of sea breeze. It immediately conveys a sense of warmth and depth. When placed in a preheated teapot, the fragrance becomes fuller and sweeter, revealing gentle nutty tones, steamed greens, and light wood. The aroma feels comforting and grounded, reflecting the character of late-spring harvest.
The infusion appears golden-green and clear. Its aroma carries roasted and vegetal nuances, with a touch of chestnut and fresh hay. The balance between warmth and freshness creates an inviting and rounded impression. On the palate, Daejak is smooth and full-bodied, with mild umami and a pleasant roasted sweetness. A light astringency adds structure, while the flavor evolves toward soft notes of nuts and herbs. The texture is rich but clean, leaving the mouth refreshed. The aftertaste is long and warm, with a lingering sweetness and a light mineral finish. Daejak reflects the essence of late-spring Korean tea — grounded, balanced, and quietly expressive, offering both strength and harmony in one cup.
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