SAEJAK
THIN SPARROW'S TONGUE
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Beautiful handmade early spring farmer's tea. Limited production quantity makes this tea one of the rarest green teas in the world. High-quality raw material and traditional handmade processing make this tea a 'Must try' status. MORE
AROMA
Vegetal, nutty
TASTE
Umami, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Beautiful handmade early spring farmer's tea. Limited production quantity makes this tea one of the rarest green teas in the world. High-quality raw material and traditional handmade processing make this tea a 'Must try' status. MORE
AROMA
Vegetal, nutty
TASTE
Umami, 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
SEJAK 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.
Saejak "Thin Sparrow Tongue" is considered the highest-quality green tea in South Korea after Woojeon "Pre-rain" green tea. Due to the early spring harvest, high-quality raw materials, and traditional handmade processing this tea represents deep traditions and links to Korea's long history of tea culture. Saejak undergoes both steaming and pan-firing which gives the tea a unique aroma and taste.
ORGANOLEPTIC
Glossy, carefully hand-twisted leaves have sweet, baked, creamy notes. After warming up tea leaves aroma develops into bakery, buttery smooth notes with a little hint of seaweed. After the first infusion aroma changes into vegetal, sea notes. The taste is smooth and sweet with vegetal 'umami' notes with a little spicy bitterness on the tip of the tongue. Long-lasting sweet aftertaste. Very clear and bold taste. Beautiful tea with pronounced 'umami' flavour!
!!! Try to use 60°C hot water for the first time! You can use more hot water later, but the first touch should be gentle and careful! Like in Japan, in Korea, people drink the first infusion and consider it as the most sweet and beneficial. The second infusion is the most delicious! Enjoy !!!
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.
Saejak "Thin Sparrow Tongue" is considered the highest-quality green tea in South Korea after Woojeon "Pre-rain" green tea. Due to the early spring harvest, high-quality raw materials, and traditional handmade processing this tea represents deep traditions and links to Korea's long history of tea culture. Saejak undergoes both steaming and pan-firing which gives the tea a unique aroma and taste.
ORGANOLEPTIC
Glossy, carefully hand-twisted leaves have sweet, baked, creamy notes. After warming up tea leaves aroma develops into bakery, buttery smooth notes with a little hint of seaweed. After the first infusion aroma changes into vegetal, sea notes. The taste is smooth and sweet with vegetal 'umami' notes with a little spicy bitterness on the tip of the tongue. Long-lasting sweet aftertaste. Very clear and bold taste. Beautiful tea with pronounced 'umami' flavour!
!!! Try to use 60°C hot water for the first time! You can use more hot water later, but the first touch should be gentle and careful! Like in Japan, in Korea, people drink the first infusion and consider it as the most sweet and beneficial. The second infusion is the most delicious! Enjoy !!!
AN SHIM TEA - KOREA
Try one of the best and rarest Korean teas from AN SHIM TEA COLLECTION