SAEJAK
THIN SPARROW'S TONGUE
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Saejak "Thin Sparrow's Tongue" is a refined Korean green tea known for its slender, needle-like leaves and clean, crisp flavor. Harvested in early spring, it offers a bright, refreshing cup with subtle sweetness and delicate floral undertones, embodying the elegance of Korean tea tradition. MORE
AROMA
Vegetal, nutty
TASTE
Umami, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Saejak "Thin Sparrow's Tongue" is a refined Korean green tea known for its slender, needle-like leaves and clean, crisp flavor. Harvested in early spring, it offers a bright, refreshing cup with subtle sweetness and delicate floral undertones, embodying the elegance of Korean tea tradition. MORE
AROMA
Vegetal, nutty
TASTE
Umami, 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
SEJAK 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
Saejak, meaning “thin sparrow’s tongue,” is a premium Korean green tea harvested in late April to early May, just after the first Ujeon harvest. It is one of the most important grades in the traditional Korean tea classification, which includes Ujeon (first flush), Saejak (second flush), Jungjak (third flush), and Daejak (fourth flush). Grown mainly in Hadong, Boseong, and Jeju Island, Saejak is produced from tender young leaves that have slightly matured under spring sunlight. The tea is typically steamed or pan-fired, depending on regional tradition, though many high-quality producers use a hybrid method to maintain freshness while adding a soft roasted depth. The dry leaves are slender, fine, and dark green with a light gloss, resembling small bird tongues — the origin of the name. When brewed, Saejak produces a bright yellow-green liquor with a gentle, marine aroma and subtle notes of pine, chestnut, and sea breeze. In taste, Saejak is smooth and balanced - less intense than Ujeon but still rich in umami, with mild sweetness and refreshing astringency. The flavor lingers with soft vegetal and nutty tones, creating a calm and harmonious impression. Saejak represents the essence of Korean spring tea - refined yet approachable, deeply connected to its natural environment. Its elegant character makes it suitable for both daily drinking and ceremonial occasions, offering a gentle bridge between freshness and depth in Korean tea culture.
ORGANOLEPTIC
The dry leaf of Saejak is composed of fine, slender leaves of deep green color with a gentle matte sheen, resembling the shape of small bird tongues. Its aroma is fresh and delicate, with notes of pine needles, sea breeze, and roasted chestnut, carrying the quiet purity of early Korean spring. Placed in a preheated teapot, the leaves release a warmer and sweeter fragrance. Hints of steamed greens, soft nuts, and subtle marine tones appear, filling the air with freshness and calm warmth.
The infusion is clear and bright, yellow-green in tone. Its aroma is soft and balanced, combining vegetal sweetness with a light roasted accent and a faint note of seaweed. On the palate, Saejak is smooth and harmonious — fresh yet rounded, with mild umami and light sweetness. Gentle astringency brings liveliness to the taste, while the texture remains silky and refined. The aftertaste is clean, long, and slightly sweet, leaving a refreshing coolness and sense of clarity. Saejak reflects the grace of Korean tea — quiet, balanced, and full of natural lightness.
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
Saejak, meaning “thin sparrow’s tongue,” is a premium Korean green tea harvested in late April to early May, just after the first Ujeon harvest. It is one of the most important grades in the traditional Korean tea classification, which includes Ujeon (first flush), Saejak (second flush), Jungjak (third flush), and Daejak (fourth flush). Grown mainly in Hadong, Boseong, and Jeju Island, Saejak is produced from tender young leaves that have slightly matured under spring sunlight. The tea is typically steamed or pan-fired, depending on regional tradition, though many high-quality producers use a hybrid method to maintain freshness while adding a soft roasted depth. The dry leaves are slender, fine, and dark green with a light gloss, resembling small bird tongues — the origin of the name. When brewed, Saejak produces a bright yellow-green liquor with a gentle, marine aroma and subtle notes of pine, chestnut, and sea breeze. In taste, Saejak is smooth and balanced - less intense than Ujeon but still rich in umami, with mild sweetness and refreshing astringency. The flavor lingers with soft vegetal and nutty tones, creating a calm and harmonious impression. Saejak represents the essence of Korean spring tea - refined yet approachable, deeply connected to its natural environment. Its elegant character makes it suitable for both daily drinking and ceremonial occasions, offering a gentle bridge between freshness and depth in Korean tea culture.
ORGANOLEPTIC
The dry leaf of Saejak is composed of fine, slender leaves of deep green color with a gentle matte sheen, resembling the shape of small bird tongues. Its aroma is fresh and delicate, with notes of pine needles, sea breeze, and roasted chestnut, carrying the quiet purity of early Korean spring. Placed in a preheated teapot, the leaves release a warmer and sweeter fragrance. Hints of steamed greens, soft nuts, and subtle marine tones appear, filling the air with freshness and calm warmth.
The infusion is clear and bright, yellow-green in tone. Its aroma is soft and balanced, combining vegetal sweetness with a light roasted accent and a faint note of seaweed. On the palate, Saejak is smooth and harmonious — fresh yet rounded, with mild umami and light sweetness. Gentle astringency brings liveliness to the taste, while the texture remains silky and refined. The aftertaste is clean, long, and slightly sweet, leaving a refreshing coolness and sense of clarity. Saejak reflects the grace of Korean tea — quiet, balanced, and full of natural lightness.
AN SHIM TEA - KOREA
Try one of the best and rarest Korean teas from AN SHIM TEA COLLECTION