UJEON
PRE RAIN
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Ujeon (Woojeon) green tea is one of the finest and most sought-after teas from South Korea, renowned for its exquisite flavor and artisanal production methods. MORE
AROMA
Vegetal, nutty
TASTE
Umami, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Ujeon (Woojeon) green tea is one of the finest and most sought-after teas from South Korea, renowned for its exquisite flavor and artisanal production methods. MORE
AROMA
Vegetal, nutty
TASTE
Umami, marine
CULTIVAR: Yabukita
HARVEST: Spring, 2024
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: 65-75 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 70 °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
UJEON GREEN TEA
ABOUT
Ujeon (Woojeon) green tea is one of the finest and most sought-after teas from South Korea, renowned for its exquisite flavor and artisanal production methods. Often overshadowed by more famous green teas like those from Japan or China, Wujeon offers a unique tasting experience that reflects the rich agricultural heritage and meticulous craftsmanship of Korean tea culture. Wujeon green tea is primarily cultivated in the mountainous regions of Korea, where the climate, elevation, and soil conditions are optimal for tea growing. The unique geography of these areas contributes to the flavor profile and quality of the tea. Wujeon is handmade and involves several carefully regulated steps to preserve the delicate qualities of the young tea leaves. The production typically occurs in early April when the leaves are still tender and young.
Ujeon green tea is renowned for its sensory qualities, making it a favorite among tea connoisseurs. s global interest in specialty teas continues to grow, Wujeon stands out as a remarkable option, inviting enthusiasts to experience its gentle charm and health benefits.
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.
PRODUCTION
Wujeon is handmade and involves several carefully regulated steps to preserve the delicate qualities of the young tea leaves. The production typically occurs in early April when the leaves are still tender and young. Only the youngest leaves and buds, usually the first two leaves and the bud, are harvested during the early spring. The timing of the harvest is critical to ensure the best flavor and quality. After harvesting, the leaves are withered to reduce moisture content. This step makes the leaves pliable, preparing them for the next stages. Unlike many Chinese teas that are pan-fired, Wujeon tea is typically lightly steamed. This step stabilizes the green color and locks in the freshness of the leaves. The leaves are then shaped either by hand or with gentle mechanical processes. This step can help develop the tea's characteristic aesthetic quality. Finally, the tea is dried to remove any remaining moisture and to prevent oxidation. This step is crucial for preserving the green color and enhancing the delicate flavors.
ORGANOLEPTIC
The glossy, meticulously hand-twisted leaves present enticing sweet and creamy notes reminiscent of baked goods. As the tea leaves warm, their aroma becomes rich bakery scents, smooth butteriness, and a subtle hint of seaweed. After the first infusion, the fragrance shifts to highlight vegetal and oceanic tones.
The flavor is smooth and sweet, featuring savory "umami" characteristics and a mild spicy bitterness that dances on the tip of the tongue. A long-lasting, sweet finish enhances the experience, offering a clear and bold taste. This tea is truly exquisite, showcasing a pronounced "umami" flavor.
For the first brewing, use water at around 65°C! You can increase the temperature for later infusions, but it’s essential to start gently. Just like in Japan, in Korea, the first infusion is revered for being the sweetest and most beneficial. The second infusion is exceptionally delightful! Enjoy!
Ujeon (Woojeon) green tea is one of the finest and most sought-after teas from South Korea, renowned for its exquisite flavor and artisanal production methods. Often overshadowed by more famous green teas like those from Japan or China, Wujeon offers a unique tasting experience that reflects the rich agricultural heritage and meticulous craftsmanship of Korean tea culture. Wujeon green tea is primarily cultivated in the mountainous regions of Korea, where the climate, elevation, and soil conditions are optimal for tea growing. The unique geography of these areas contributes to the flavor profile and quality of the tea. Wujeon is handmade and involves several carefully regulated steps to preserve the delicate qualities of the young tea leaves. The production typically occurs in early April when the leaves are still tender and young.
Ujeon green tea is renowned for its sensory qualities, making it a favorite among tea connoisseurs. s global interest in specialty teas continues to grow, Wujeon stands out as a remarkable option, inviting enthusiasts to experience its gentle charm and health benefits.
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.
PRODUCTION
Wujeon is handmade and involves several carefully regulated steps to preserve the delicate qualities of the young tea leaves. The production typically occurs in early April when the leaves are still tender and young. Only the youngest leaves and buds, usually the first two leaves and the bud, are harvested during the early spring. The timing of the harvest is critical to ensure the best flavor and quality. After harvesting, the leaves are withered to reduce moisture content. This step makes the leaves pliable, preparing them for the next stages. Unlike many Chinese teas that are pan-fired, Wujeon tea is typically lightly steamed. This step stabilizes the green color and locks in the freshness of the leaves. The leaves are then shaped either by hand or with gentle mechanical processes. This step can help develop the tea's characteristic aesthetic quality. Finally, the tea is dried to remove any remaining moisture and to prevent oxidation. This step is crucial for preserving the green color and enhancing the delicate flavors.
ORGANOLEPTIC
The glossy, meticulously hand-twisted leaves present enticing sweet and creamy notes reminiscent of baked goods. As the tea leaves warm, their aroma becomes rich bakery scents, smooth butteriness, and a subtle hint of seaweed. After the first infusion, the fragrance shifts to highlight vegetal and oceanic tones.
The flavor is smooth and sweet, featuring savory "umami" characteristics and a mild spicy bitterness that dances on the tip of the tongue. A long-lasting, sweet finish enhances the experience, offering a clear and bold taste. This tea is truly exquisite, showcasing a pronounced "umami" flavor.
For the first brewing, use water at around 65°C! You can increase the temperature for later infusions, but it’s essential to start gently. Just like in Japan, in Korea, the first infusion is revered for being the sweetest and most beneficial. The second infusion is exceptionally delightful! Enjoy!
Check out our KOREAN GREEN TEA. Boseong, Jeolla, South Korea, on YouTube!
KOREAN GREEN TEA. Boseong, Jeolla, South Korea
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