SAEJAK
THIN SPARROW'S TONGUE
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Saejak is a high-grade Korean green tea harvested shortly after Gokgok Day, when the leaves have developed slightly beyond the earliest spring stage while still retaining freshness and balance. It represents a transition from the delicate intensity of Ujeon to a more structured and expressive profile, with a harmonious combination of vegetal clarity, gentle sweetness, and soft umami. MORE
AROMA
Vegetal, nutty
TASTE
Umami, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Saejak is a high-grade Korean green tea harvested shortly after Gokgok Day, when the leaves have developed slightly beyond the earliest spring stage while still retaining freshness and balance. It represents a transition from the delicate intensity of Ujeon to a more structured and expressive profile, with a harmonious combination of vegetal clarity, gentle sweetness, and soft umami. MORE
AROMA
Vegetal, nutty
TASTE
Umami, 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
Saejak "Thin Sparrow's Tongue" is a premium category of Korean green tea defined by its harvest period immediately following the earliest spring picking, typically beginning after the seasonal point known as Gogu Day "Grain Rain". At this stage, the leaves are slightly more developed compared to Ujeon, usually consisting of a bud and one to two young leaves. This balance in leaf maturity results in a tea that retains freshness and clarity while offering a more stable and structured profile.
The production of Saejak follows traditional Korean green tea processing methods, which combine pan-firing and controlled heat treatment to halt oxidation and preserve the character of the leaf. Compared to earlier harvests, the slightly larger and more resilient leaves allow for greater consistency during processing, making Saejak less sensitive to minor variations in technique while still requiring careful control at every stage. This contributes to its balanced expression and reliable quality across different producers and regions.
Due to its combination of quality, availability, and versatility, Saejak is often considered one of the most representative styles of Korean green tea. It is suitable for both focused tasting and regular consumption, offering a clear reflection of spring harvest conditions while maintaining a harmonious relationship between freshness, sweetness, and gentle umami.
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 slightly larger and more open compared to earlier spring teas, with gently twisted shapes and a rich green tone with occasional lighter shades. The aroma of the dry leaves is fresh and expressive, with notes of green grass, young herbs, and a soft nutty sweetness. In a preheated gaiwan, the tea opens gradually, revealing a warmer and more rounded aromatic profile, where vegetal freshness is complemented by light toasted and creamy nuances. After the first infusion, the leaves fully awaken, and the aroma becomes more defined and balanced, combining fresh greenery with gentle sweetness and a subtle, refined umami depth.
The aroma of the liquor is clean and soft, with a light sweetness and delicate vegetal-nutty tones. The taste is smooth and structured, with a balanced texture that is slightly more pronounced compared to earlier harvests. Fresh vegetal notes form the foundation, gradually developing into mild nutty and slightly sweet nuances, supported by a gentle and well-integrated umami. A light, controlled astringency adds definition without disrupting the overall harmony. The aftertaste is clean and refreshing, with a soft returning sweetness and a stable, lingering finish.
Saejak "Thin Sparrow's Tongue" is a premium category of Korean green tea defined by its harvest period immediately following the earliest spring picking, typically beginning after the seasonal point known as Gogu Day "Grain Rain". At this stage, the leaves are slightly more developed compared to Ujeon, usually consisting of a bud and one to two young leaves. This balance in leaf maturity results in a tea that retains freshness and clarity while offering a more stable and structured profile.
The production of Saejak follows traditional Korean green tea processing methods, which combine pan-firing and controlled heat treatment to halt oxidation and preserve the character of the leaf. Compared to earlier harvests, the slightly larger and more resilient leaves allow for greater consistency during processing, making Saejak less sensitive to minor variations in technique while still requiring careful control at every stage. This contributes to its balanced expression and reliable quality across different producers and regions.
Due to its combination of quality, availability, and versatility, Saejak is often considered one of the most representative styles of Korean green tea. It is suitable for both focused tasting and regular consumption, offering a clear reflection of spring harvest conditions while maintaining a harmonious relationship between freshness, sweetness, and gentle umami.
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 slightly larger and more open compared to earlier spring teas, with gently twisted shapes and a rich green tone with occasional lighter shades. The aroma of the dry leaves is fresh and expressive, with notes of green grass, young herbs, and a soft nutty sweetness. In a preheated gaiwan, the tea opens gradually, revealing a warmer and more rounded aromatic profile, where vegetal freshness is complemented by light toasted and creamy nuances. After the first infusion, the leaves fully awaken, and the aroma becomes more defined and balanced, combining fresh greenery with gentle sweetness and a subtle, refined umami depth.
The aroma of the liquor is clean and soft, with a light sweetness and delicate vegetal-nutty tones. The taste is smooth and structured, with a balanced texture that is slightly more pronounced compared to earlier harvests. Fresh vegetal notes form the foundation, gradually developing into mild nutty and slightly sweet nuances, supported by a gentle and well-integrated umami. A light, controlled astringency adds definition without disrupting the overall harmony. The aftertaste is clean and refreshing, with a soft returning sweetness and a stable, lingering finish.
KOREAN TEA
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