This tea is the third and final Korean tea gifted by Tea Trekker. It is also a jeong cha, Dong Cheon production and is also available from East Teas in the U.K. (although they might only have the 2009 harvest in stock).
On the Tea Trekker web site they say that this is a 2nd pick ujeon. Korean teas are not classified by 'flushes' or 'picks' like colonial tea. Instead they use a system based on the 24 seasonal divisions of the solar calendar (also called solar terms). Ujeon is any tea picked before gok-u (grain rain), a date around April 20th depending on the year.
Most Korean companies, including Dong Cheon, offer a very expensive premium ujeon. The premium ujeon is generally first days pick of the year and is all carefully hand produced. Usually it comes in a box of two small 20g, 25g, 30g, or 40g foil bags. The box packaging of premium ujeon is usually very extravagant. This premium tea is usually insanely expensive and is never really purchased for personal consumption, but is rather used as a gift. So, most companies usually have two ujeon grade teas.
On the Tea Trekker web site they say that this is a 2nd pick ujeon. Korean teas are not classified by 'flushes' or 'picks' like colonial tea. Instead they use a system based on the 24 seasonal divisions of the solar calendar (also called solar terms). Ujeon is any tea picked before gok-u (grain rain), a date around April 20th depending on the year.
Most Korean companies, including Dong Cheon, offer a very expensive premium ujeon. The premium ujeon is generally first days pick of the year and is all carefully hand produced. Usually it comes in a box of two small 20g, 25g, 30g, or 40g foil bags. The box packaging of premium ujeon is usually very extravagant. This premium tea is usually insanely expensive and is never really purchased for personal consumption, but is rather used as a gift. So, most companies usually have two ujeon grade teas.
This one is the standard ujeon from Dong Cheon, but really, there is nothing 'standard' about this tea at all...
Two small packets are emptied into a small ceramic pot. The smell coming from the dry leaves is deep raspberry with a very sweet floral note. They have a silvery sheen to them being as they are the youngest of shoots.
The cooled water embraces them for a short time, the first infusion is born.
It is very juicy and creamy. Soft floral notes creep with berry notes in a light, fresh broth that finishes sweet. The mouthfeel dries a bit and covers the mouth in mild stimulation. The aftertaste is sticky, fruity, and long. This first pot is enjoyed deeply and meditatively.
The second pot that is prepared is tangy and alive with ethereal berry-floral notes with a fresh green finish. The flavour of this tea is distinct. The mouthfeel is very satisfying and seems to cement the flavour over the whole surface of the mouth.
The third infusion brings more of the above mentioned enjoyment. This infusion finishes a touch bland which is mixed into the fresh green characteristics. The aftertaste of this tea always seems to highlight the lighter more subtle notes- in this infusion it happens to be fruity and light, if not a touch rubbery.
The forth is prepared the sweet, tangy, juicy berry notes dominate- they are airy, light, rounded and distinct. The aftertaste is a continuation of such delights. The mouthfeel is sticky and mossy and can be noticed even in the upper throat.
The fifth infusion is mellow and creamy and slips and slides over the tongue. The later infusions become more light, creamy like this. They have a certain sweet briskness to them. There is still nice fruity flavour to enjoy.
This session seemed to be riddled with interruptions out of ones control, but in the end this tea offered one peace and happiness with every cup.
4 comments:
tks for all you did sent
Andrea,
No, thank you Andrea...
thank-you?!?
Peace
The tea beauty shot transported me back to a sunny morning up in Jiri mountain tea field. Thanks Matt : ) ~ T
Toki,
Sounds like a beautiful experience... You are a well traveled pup!
Peace
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