This organically grown tea is normally harvested not before August or September on the volcanic island of Jejudo and is thus classified as a “third flush”. Mineral-rich soil and balanced rainfall form the optimal base for this tea’s cultivation. The matt, reed-green leaf reminds visually of Chun Mee tea, while the flavour is fresh and tart, with a full body and a light rusty note.

 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 teaspoon per litre