Thursday, January 24, 2013

2012 Soa Tea Jungjak? Certified Organic Boseong Green tea

Have taken a bit of an unintended break from tea blogging. Things are well but have gotten more busy, lost some spare time in the mornings so the time to drink in ceremony and blog has been lost. Today one enjoys a pot in the late afternoon. It is a sample that was picked up at at the Busan Tea Festival by fellow Korean blogger, Gabe Fife of The Korean Dojang. The sample is by Korean tea producer Soa Tea from the Bosong tea producing area of Korea. One found a wild flower growing in a field near by, struggling against the elements, and thought to pick it- company to enjoy this green tea with...

The small sample packages are opened into the warmed tea pot. They contain dark green-brownish, medium large jungjak grade leaves. The smell given off is of roasted nuts and soft subtle grains. There is just a slight suggestion of almost menthol, more woody-forest odours.

The first infusion is prepared and yields a light, watery, melon, juicy grass taste. A faint goji berry taste finishes in the mouth as well as a slight tree bark taste which is somewhat brackish. The mouthfeel is very soft, like softened mineral water, that safely glides over the tongue. The first cup embraces the stomach but is not harsh to it.

The second infusion has a slight medicinal-menthol taste which lingers in the mouth. There is a menthol, woody-bark taste that comes later with subtle faded choke-cherry notes that pop into the profile. The mouthfeel has a slight sticky consistency which is found mainly on the roof of the mouth and tongue. Minutes later a distinct black licorice taste fills the mouth, dancing on the breath.

The same medicinal-menthol taste lingers on in the third infusion and in every infusion thereafter. It dominates much of the profile and is likely an indication of some oxidization that has took place either from packing and repacking and/or from shipping. Melon-grass notes slip in and out of the profile for a minute or so after swallowing. The fourth infusion is much the same but the mouthfeel is noticeably heavier and slightly sticky/pasty in the mouth. The fifth infusion is much the same, the taste is what ddok cha tastes like after a year or two- still enjoyable.

The next few infusions are much the same but have a lighter-grassy-bark quality to them. The sample of balhyocha of the same tea garden should gives us a better example of what Soa Tea is all about...

Until then...



Sebastien M said...

Nice to see you back, Matt.
It is always a pleasure to read you and to admire your teaware.
Have a nice day.

Matt said...


It feels good to be back. Thanks for all your kind words, enjoy the teawear... hahah


discipleofthetealeaf said...


It is nice to see you posting again. ...missed reading your posts you while you were gone.


Matt said...


A few days ago there was some of that Rou Gui Hong Cha in the ol' tea pot. Thanks for sending that tea. Great taste and it really warmed the body nicely.