This South Korean green tea is from the land around the volcano Jeju Do. Thanks to the island’s nutrient-rich volcanic soil, the growing conditions for tea are ideal. This tea differs from many other green teas by being both steamed and pan roasted. Steaming green tea is a Japanese technique, preventing the tea from oxidising and therefore making the tea remain a deeper green. In China it is most common to shake the tea in a wok to stop the oxidation process. As Sejak tea is both steam and roasted, the taste draws on one’s thoughts in both Japanese and Chinese tea.
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