UJEON
PRE-RAIN
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Ujeon is the earliest and most refined category of Korean green tea, produced from the first spring harvest before the Gogu Day "Grain Rain", when the leaves are still extremely young and rich in amino acids. Carefully hand-picked and gently pan-fired, it reflects a balance between traditional Korean processing and a precise approach to preserving freshness and clarity. This tea is highly valued for its purity, soft umami structure, and elegant expression of early spring terroir. MORE
AROMA
Vegetal, nutty
TASTE
Umami, marine
CULTIVAR: Yabukita
HARVEST: Early spring (Pre-Qingming), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Boseong, Jeolla, South Korea
Ujeon is the earliest and most refined category of Korean green tea, produced from the first spring harvest before the Gogu Day "Grain Rain", when the leaves are still extremely young and rich in amino acids. Carefully hand-picked and gently pan-fired, it reflects a balance between traditional Korean processing and a precise approach to preserving freshness and clarity. This tea is highly valued for its purity, soft umami structure, and elegant expression of early spring terroir. MORE
AROMA
Vegetal, nutty
TASTE
Umami, marine
CULTIVAR: Yabukita
HARVEST: Early spring (Pre-Qingming), 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
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.
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.
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
Ujeon (Woojeon) "Pre-Rain" green tea is one of the finest teas from South Korea, renowned for its exquisite flavor and artisanal production methods. It offers a unique tasting experience that reflects the rich agricultural heritage and meticulous craftsmanship of Korean tea culture. Ujeon is primarily cultivated in the mountainous regions of South 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. This tea is fully 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 is renowned for its sensory qualities, making it a favorite among tea connoisseurs. As global interest in specialty teas continues to grow, Ujeon stands out as a remarkable option, inviting enthusiasts to experience its gentle charm and health benefits.
The production of Ujeon reflects the broader tradition of Korean green tea processing, which historically combines elements of both pan-firing and gentle heat treatment to stabilize the leaf. Unlike large-scale industrial green teas, Ujeon is typically produced in small batches, often by experienced tea masters who carefully control each stage of processing to preserve the integrity of the fresh spring material. Due to its limited yield and high labor intensity, it remains one of the most valued seasonal teas in Korea.
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.
ORGANOLEPTIC
The dry leaf appears very small and needle-like, carefully shaped, with a deep green tone and a slight natural sheen, reflecting the tenderness of early spring harvest. The aroma of the dry leaves is clean and refined, with notes of fresh grass, young spinach, and a soft creamy sweetness. In a preheated teapot, the tea opens gradually, revealing a warmer and more expressive aromatic profile, where delicate vegetal freshness is complemented by gentle nutty undertones and a light milky softness. After the first brew, the leaves fully awaken, and the aroma becomes more defined and rounded, combining fresh spring greens with a subtle umami depth and a soft, broth-like nuance.
The aroma of the liquor in the cup is light and pure, with a transparent sweetness and elegant vegetal-creamy tones. The taste is smooth and balanced, with a soft, slightly creamy texture and a clear, well-integrated umami sweetness. Fresh vegetal notes form the core of the profile, gradually unfolding into a gentle sweetness with very mild astringency and a refined marine hint. The aftertaste is clean and persistent, with a light cooling sensation and a returning sweetness. In the empty cup after drinking, a delicate, sweet aroma lingers, combining soft vegetal, creamy, and faint floral nuances.
Ujeon (Woojeon) "Pre-Rain" green tea is one of the finest teas from South Korea, renowned for its exquisite flavor and artisanal production methods. It offers a unique tasting experience that reflects the rich agricultural heritage and meticulous craftsmanship of Korean tea culture. Ujeon is primarily cultivated in the mountainous regions of South 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. This tea is fully 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 is renowned for its sensory qualities, making it a favorite among tea connoisseurs. As global interest in specialty teas continues to grow, Ujeon stands out as a remarkable option, inviting enthusiasts to experience its gentle charm and health benefits.
The production of Ujeon reflects the broader tradition of Korean green tea processing, which historically combines elements of both pan-firing and gentle heat treatment to stabilize the leaf. Unlike large-scale industrial green teas, Ujeon is typically produced in small batches, often by experienced tea masters who carefully control each stage of processing to preserve the integrity of the fresh spring material. Due to its limited yield and high labor intensity, it remains one of the most valued seasonal teas in Korea.
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.
ORGANOLEPTIC
The dry leaf appears very small and needle-like, carefully shaped, with a deep green tone and a slight natural sheen, reflecting the tenderness of early spring harvest. The aroma of the dry leaves is clean and refined, with notes of fresh grass, young spinach, and a soft creamy sweetness. In a preheated teapot, the tea opens gradually, revealing a warmer and more expressive aromatic profile, where delicate vegetal freshness is complemented by gentle nutty undertones and a light milky softness. After the first brew, the leaves fully awaken, and the aroma becomes more defined and rounded, combining fresh spring greens with a subtle umami depth and a soft, broth-like nuance.
The aroma of the liquor in the cup is light and pure, with a transparent sweetness and elegant vegetal-creamy tones. The taste is smooth and balanced, with a soft, slightly creamy texture and a clear, well-integrated umami sweetness. Fresh vegetal notes form the core of the profile, gradually unfolding into a gentle sweetness with very mild astringency and a refined marine hint. The aftertaste is clean and persistent, with a light cooling sensation and a returning sweetness. In the empty cup after drinking, a delicate, sweet aroma lingers, combining soft vegetal, creamy, and faint floral nuances.
Check out our KOREAN GREEN TEA. Boseong, Jeolla, South Korea, on YouTube!
KOREAN GREEN TEA. Boseong, Jeolla, South Korea
KOREAN TEA
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