Top Annual Korean Tea Festivals, Fairs, and Conventions

Korea is a festival full nation with hundreds and hundreds of annual festivals. Most festivals in Korea highlight a local custom, tradition, agricultural product, and often occur at a time which best highlights the beauty of an area or during a time of year that is most relevant to the particular industry or product. Like in Japan and China, the harvest of tea in Korea is a symbol of Spring. So it is fitting that the six main tea festivals of Korea take place in Springtime.


Mungyeong Traditional Chasabal (Teabowl) Festival (Late April-First Week Of May)


This festival kicks off the tea festival season in Korea in late April-first week of May. It is located in Mungyeong, a region that was historically influential in the production and evolution of tea bowl ceramics in Korean and conversely Japan. It brings together some of the top masters of Korean tea pottery and is a place where they can showcase their talent. It also draws new potters to the festival trying to establish themselves in the industry. It is maybe the festival that has reached out the most to international participants and visitors over the years. Every year it draw in famous international tea potters as well as there is a contest for international potters. In the years past Korean influenced European potters Petr Novak of Pots and Tea blog and Daivid Lourveau have exhibited there. Cho Hak of Morning Crane Tea blog usually does a tour to this festival every year. The Korean powered tea ceremonies are also a must see at Mungyeong Teabowl Festival.


Hadong Wild Tea Culture Festival (First Week of May)


This festival is located in the heart of Korea's most traditional tea growing region, Hadong. The tea season officially kicks off in Hagong at Gogu (April 20ish) where the yearly ceremony giving thanks to the tea god takes place. The tea festival follows a few weeks later but continues to highlight the most traditional aspects of Korean tea culture such as the Korean tea ceremony. It is also a festival which gets you out into the fields of wild and semi-wild tea and focus on traditional picking and production. It is the only festival that puts you smack dab in the action in the middle of the busiest time of tea picking in Korea.


Boseong Green Tea Festival (Third Week of May)


This festival is located in the most well-know of Korea's tea producing areas, Boseong. The tea festival in Boseong is more of a mainstream Korean tea experience. The event includes not only picking tea and producing it in the perfect looking, machine manicured tea fields, but also trying and even making some of the other agricultural products are produced from the area's tea leaves. Of course there is also a chance to try some of the best green tea Boseong has to offer. The Boseong Tea Research Center has events running throughout the festival.


Daegu World Tea Culture Festival (Thrid or Fourth Week in May)


This tea festival in one of the largest conservative metropolitan citys in Korea, Daegu, draws a big crowd of tea exhibitors from the surrounding tea areas to the South. Tea culture is strong and well in Daegu and it shows in this festival that takes place in the EXCO convention center. Packed full of tea exhibitors, it offers a nice balance of famous Korean tea producers, local tea shops, and tea ceramic exhibitors. Expect a full line up of Korean tea ceremony performances, if you attend.


Tea World Festival (Seoul) (First Week of June)


This is the main annual commercial tea exhibition in Korea and takes place in Seoul's COEX convention center. With the main tea picking season over in Korea, all focus is on this, the largest tea gathering in Korea. All the big Korean producers have booths at this exhibition with tonnes of small producers and farmers with stalls mixed in as well. This is also the festival with the biggest international tea presence. The stage features Korean related tea performances and lectures. One of the interesting events is the open invitation, group, Korean tea ceremony.


Busan International Tea and Craft Fair (Last Week of October)


Busan is clever enough to offer a tea festival in the exact opposite season (six months away) from the best tea picking time in Korea. It definitely quells the thirst of Korean tea lovers as it offers the standard fare of tea and tea related exhibitors in a standard convention center setting, the BEXCO convention center. This convention, as the title implies, has more folk and craft exhibitors in the mix as well.


It should be noted that the festivals that take place in the city convention centers actually take place over a period of 4 days (Thurs, Fri, Sat, Sun) where the Festivals in the growing areas typically run from 5-8 days. It should also be noted that each of the websites hyperlinked in this post have English pages that are accessed in the top right of the Korean page.


Peace

Understanding The Korean Organic Labelling System for Korean Tea

There is no doubt that Korea, once the country with the highest pesticide and chemical use in the world, has gotten the itch for organic products (page 7, 2004 USDA report). Of course, tea has lead the way with this trend being only one of four processed organic products certified by Korea's National Agricultural Products Quality Management Services (NAQS) early in the organic movement in 2003 (page 7, 2004 USDA report).

Korean tea (green tea) is the only processed product to be certified by the NAQS. The NAQS certifies organic products using its own logo that looks like a green and blue apple with a coloured bar beneath it. It is a four colour label system with each coloured bar indicating a different level of environmental friendliness. (these labels can be viewed on page 6 of this 2004 USDA Report). Only three of the four levels pertain to tea production.

The dark green label indicates that the product is organic. For this certification the product has been grown on a farm that has been chemical free for over three years. This review of a 2008 Boseong green tea is an example of a dark green label organic tea.

The light green label indicates that the product is transitional organic. For this certification the product has been grown on a farm that has been chemical free for at least one year but under three years.

The blue label indicates that the product has been grown with no agricultural chemicals. For this certification the product has been tested to ensure that no agricultural chemicals were used and that chemical fertilizers that have been used are within the limits set forth by Korean law. (see page 4-5, 2003 USDA report or page 4, 2005 USDA report).

From ones knowledge the only organic and chemical free tea grown in Korea is in Boseong. It is in this most popular tea growing area that a few local farmers began to be certified organic almost 10 years ago. For their efforts they turned a price premium of 1.54 in 2007 (page 12, 2008 USDA report). Last year some of the farms in Boseong were even granted organic certification by Control Union World Organic Certification. The result left a bit of a buzz in the tea world over this almost unheard of tea growing area in the world.
With all this said, just because the tea is farmed organic it is not necessarily better than teas that are not certified organic. Remember one big word 'farmed'. All tea from Boseng is farmed. On the other hand, tea from Jiri mountain is cultivated much more naturally, using more traditional methods of growing and production.

Furthermore, does the blue label "no agricultural chemicals" really mean anything when it comes to quality tea? It is general practice in Korea to use as little chemicals and fertilizers as possible to retain the tea's delicate tastes. So does the blue label "no agricultural chemicals' certification mean anything or is it just a marketing ploy used by farmers who wish to pay a bit of money to distance themselves from the competition and make a little more profit on their product?

The following post will feature one of these Boseong "no agricultural chemical" yellow teas. Until then...

Peace

Edit (April 23/2012): Over the last few years more and more Korean tea gardens are being certified organic this includes Hankook Tea's garden in Jangseong and all of Joytea's gardens in Hadong.  Pictured above is the NAQS Green Organic Label and the Blue No Argichemicals Label.


Double Peace

2009 Boseong Green Tea Sample

One hasn't consumed that much green tea as of late. This is normal, keeping with the harmony of the seasons. The cool thermal qi and subtle sweet flavour of green tea harmonizes best with the rising energy of spring. However, with temperatures in January the warmest on record, spring has officially arrived here on Vancouver Island. A sure sign is the spattering of cherry blossoms that line the street just a few blocks away.

So how appropriate that one try this green tea sample sent generously by Chris.

The staples are pulled out of the sealed bag and the dry leaf is scooped into the plain bamboo scoop. The sae jak (maybe even jung jak) sized leaves of deep green smell of salty seaweed, evergreen tree, and figs- not that roasty.

These leaves are placed into a pot when the boiling water has cooled considerably wet embraces dry. Then the liquid is poured into the lovely tea cup that Chris made and sent with the samples.

The first infusion is very light, a little sweet and creamy with slight roasted rice back notes. A nice silky mouthfeel reaches down the throat in the first few sips.

The second infusion the water is a touch warmer, infused for a touch longer. This infusion is more salty, seaweed, and evergreen tree. A sweetness sneaks in briefly under bitter notes. The mouthfeel is most noticeable on the lips and on the tip of the tongue but stretches deep down the throat with grace. It finishes with a dry roasted taste and feel.

The third infusion even warmer water is used for slightly longer. Sweet, dry, lime notes fade into a light wave of dry bitter. The sweetness resumes in the breath. The mouthfeel of this tea is its high point and stays with one for long after the tea is swallowed. The qi on the other hand is not that noticeable. It is gentle on the stomach, rising softly, and bringing a bit of concentration and mental freshness.

The fourth infusion is also a bit hotter than last, a bit longer than last. This infusion has a graininess to it. More evergreen notes are also present especially in the aftertaste. The tastes of this tea are mild, this tea is not an overly flavourful or sweet tea but it feels complete in what it has. The mouthfeel remains stable.

This tea continues to be enjoyed throughout the fifth, sixth, and seventh infusions. Each with hotter water and steeping times that double each other with the resulting infusion. The mouthfeel drops off infusion to infusion from this point. Graininess and wood now dominate with distinct lime notes. But with each infusion even these flavours fade away leaving dry lime with chalky, grainy, bitter notes. To be expected this late in the session.

Thanks again Chris for the experience of sharing this leaf in your cup.

Peace

2009 'Yo Reum Hyong Ki' Boseong Yellow Tea Sample

This sample was kindly sent by Chris along with a few other surprises. This tea is from Boseong. Of note, is that it doesn't have the seal of Korean Organic Certification. Boseong has recently captured headlines worldwide for certifying many of its gardens, but not all gardens in Boseong are certified organic, in fact most are not. Of course, this has no bearing on the quality of the tea.

Very dark brownish leaves with a red tinge are revealed when dumped onto a coaster for inspection. Just upon inspection of the dry leaf one can ascertain the taste of this Korean yellow. The smell is light and fruity with black cherry and raisin grape notes.

One pours the whole sample into the pot, enough so that when water is added the leaves expand to completely fill the pot's belly. It is especially important to use lots of Korean yellow tea because Korean yellows have very little astringency, bitterness, and a very light body.

The hot water is poured into a cooling vessel where it waits for a few minutes before it is poured into the pot filled with leaves. The first infusion reveals watery, light tones of juicy fruit- very subtle chocolate raisin. Backnotes linger, even a light flash of vanilla can be noticed in the light, juicy mix.

More boiling water rests in the cooling pot, this time for a shorter period. When that water is put through leaves more of a spicy, cinnamon-raisin notes come out of the thin soup. A soft dryness is starting to develop in the mouth. The chaqi is also very light, somewhat cheery, and slightly uplifting.

The third pot is made a little longer with water closer to boiling. The mouthfeel is just a slight graininess. The light watery raisin spice slowly fades to dry on the tongue and in the breath.

The fourth and fifth infusions are sweet, light, fresh, and are starting to become a touch woody, the spiciness is starting to wear thin.

The sixth infusion is pushed a bit harder with hotter water and longer infusion times. The result is more light fruity raison, dry wood, some grit in the front of the mouth, some spice left to savour. This tea is very simple, juicy, light, and needs constant pushing to make it perform.

The seventh and eighth infusions start to reveal woody, sweet water.

By the end of the session ones mind buzzes with alertness.

Thanks Chris for a chance to experience this tea.

Peace

The Hype About Korean Boseong Green Tea These Days: Notes From 2008 Jungjak Organic Boseong Green Tea

Boseong Green Tea... seems to be the Belle of the Ball in the last few months with attention being lavished upon it from many directions.

At the start of May, Boseong Tea was finally awarded 'Organic' certification from Control Union World Group. This certification makes it organic in the eyes of The European Union, the US Department of Agriculture, and Japan Agricultural standards. The article in Korea's English Newspaper, the Chosun Ilbo, that covered this news was seemingly picked up by L.A. Times columnist, Hae-Jin Lee.

And a day later resulted in an article which touched on the history of Boseong tea before sending Hae-Jin Lee reminiscing about her time spent at this popular Korean tourist spot .

An article about where you can purchase Boseong Green Tea in Southern California soon followed .

It was Nerval's post about a 2008 Boseong Organic Jungjak Green Tea last month that seized ones attention. Why? Well one got a bag of that stuff last year after the completion of a Green Tea Marathon in Boseong. One gave most of it away but still had enough for a few more sessions...

The dry leaves are of Jungjak grade (technically sajak grade) produced on May 3 as indicated on the bag. They come from Boseong Tea, a cooperative that sells the mixed leaves from many tea fields from the Boseong Area. Boseong Tea has done much to bolster its reputation in Korea and is just starting to make inroads internationally. The leaves smell starchy like potatoes, salty like the sea, all hidden beneath a prominent roasted green.

These leaves emulate the serene area from where they grew up. They are a product of their origin and production. Their production is of the hand picked and likely machine produced variety. They have a pan roastiness to them that is a throwback to the old Korean way of producing tea but was likely produced by machine using some sort of steaming that has roots in Japan.

The result is a leaf that has a nice pan roasted odour and is natural looking, full, and voluminous as if the leaf just wilted and fell off the branch.

These thin, spacious, largish leaves are carefully stuffed into the buncheong pot until no more can squeeze in. Water waiting patiently, cooling in the cooling pot, trickles upon them.

The yellow-green, orange tinged liquid is sweet, salty, interesting. It coats the mouth in a thin sheath. It initially comes off tasting a bit like roasted barley tea (boricha) that is so common throughout Korea.

More hot water is put though the motions and the result is a juicy grassy-flowery notes that evolve on the tongue to nutty pine notes. Lime notes linger just below the surface waiting to be set free in later infusions.

And as more water runs through these leaves, these subtleties due appear. The grass-lime is noticeable under a just as gentle nutty pine and more prominent roasty cereal. The blanketing grainy taste is what truly characterizes Bosong green tea, the nutty-pine is typical of Korean greens, and the grassy-lime is perhaps a throw back to the Japanese.

This tea lacks bitterness, instead it coats the tongue in a slippery blandness that targets the tongue and lips. It is easy to brew but still requires the right touch if its nuances are to be fully appreciated.

As the lid is removed between infusions the smells, tastes, sounds of Boseong rush back before hotter water is added and the lid replaced once again.

The tea retains its taste for quite some time. The notes that give this tea its depth wither away slowly, evolving into something new, or just a bit different, infusion to infusion. For this, and the fact that this tea is quite inexpensive, commands deep respect.

After even more sessions, this tea's grassy-lime edge drops off completely leaving behind a solid mouthfeel and barely tea taste which allows its enjoyment to be prolonged.

The weak chaqi lingering in this tea is a touch refreshing as is the memories that trail from it. It tugs one into the past just enough to fully appreciate the present moment with this tea.

Peace

Three Main Tea Producing Areas In Korea: Boseong

Out of all the tea areas in Korea none conjures up such romance as the tea fields of Boseong, South Jeolla Province. This is partly because a famous T.V. drama was filmed here. But, the romance of these rolling green tea fields transcends all the T.V. commercials, advertisements, movies, and T.V. dramas filmed here. One can get a sense of this when first entering the valley where Boseong's tea grows...

As your car rolls over a hill and firsts descends into Boseong's tea plantations, the scenery takes your breath away. You are thrown into a valley where you are completely surrounded by tea plants all lined up in perfectly manicured little rows. The lines of bushes are so well maintained they almost look artificial. As you weave the winding road descending deep into the shallow of the hilly valley, you get so close to the bushes you can roll down your window and touch them. With tea towering over all sides of you, you can't deny that you are in tea heaven.

Although tea was probably planted in Boseong for quite some time, it wasn't until 1939, during the Japanese occupation of Korea, that tea was cultivated in Boseong in a similar manner as it is today. It was during this time that the Japanese imperialists planted seeds of an Indian variety on this land. They searched for the best place to grow black tea and, after many experiments around Korea, decided that the environment around Boseong was best suited for their ambitious pursuits.

In 1945, at the conclusion of World War Two, Korea gained its independence. Shortly after, Korea was plunged into the Korean War. The resulting poverty that ensued caused the plantations started by the Japanese to become overgrown as most were abandoned. At this time Korea had survival on there mind, not tea.

As the years passed, Korea became more stable and these tea fields were once again brought back to life, surpassing the glory that once was.

Today Boseong's tea fields are usually bustling with visitors eager to walk between the same rows of tea bushes as their favourite actors once did. Some even come for the Annual Green Tea Marathon, to dine in the green tea fed pork restaurants that line the streets, or to bathe in hot spring green tea baths. Some of the more academic types might even pay a visit to the Boseong Tea Research Center.The busiest time of year is undoubtedly during the Annual Green Tea Festival at the start of May that draws tens of thousands of tea drinkers yearly.

Those who are there for tea should expect quite a typical cup of green though. After the Japanese got the boot, the Korean tea producers went back to their roots and once again started producing quality green teas. The tea is 'typical' because, like most Jeju teas, Boseong teas are produced mechanically, but are usual picked by hand.

Tea sporting the Boseong tea label comes from a type of cooperative where the organic tea produced on many different fields is mixed and sold according to the date it was picked. The result is a fairly good, but quite 'normal' cup of green tea. Along with tea, Boseong also sells green tea cosmetics under its label.

From what one has already wrote, you can probably guess that Boseong is the 'Hollywood' of Korean tea areas.

Peace

Marathoning with Tea: Running the Boseong Green Tea Marathon

Fireworks explode into the air, men and women dressed in skimp workout gear trickle out of the rural stadium to mark the beginning of a long and hilly run.

In this small farming town, the runners pass tea bushes that line the edges of simple farm houses. Within the first kilometers of the run, just on the outskirts of the small town, typical polly-tarped greenhouses are identified by a sign that reads 'Boseong Green Tea Reseach Station'. This is tea country. This is where the most identifiable tea in Korea comes from- Boseong Green Tea.

The course points out of town and into the country where small patches of tea can be spotted on the side of the mountain. The runners take in the sweeping green mountain sides and river valleys- sweat dripping down their heads in the humid sun. One must remember to stay hydrated, a stop at the water station is needed to replenish electrolytes. To ones surprise water as well as tea is offered. One gulps back a cup of green before trudging along once again.

Soon kilometers come and go, muscles, start to tighten and burn- 42.195 kilometers is a long time to run, but the energy of the tea pushes one forth.

More kilometers slip away, more tea is sipped away. Soon one hits the wall as the rolling hills take a toll on aching, burning muscles. Wavering on the brink, barely able to push on, ones body begins to shut down, then almost in that instant, distant chanting can be heard...

“Nok Cha, Nok Cha, Nok Cha”

Nok Cha is Korean for Green Tea... Is ones mind going crazy?!?

The chanting is getting louder, approaching from behind...

“NOK CHA, NOK CHA, NOK CHA”

Soon the small group of men catch up and engulf the exhausted runner. Now we all chant together, “NOK CHA, NOK CHA, NOK CHA”

The mantra of tea induces a last push, a runners high, oral adrenaline. Ones body is broken but feels alive once again. Pushing through to the finish line dispite ones body now in shambles- one gives thanks to tea.

One lines up for green tea noodle soup served with green tea kimchi- special green tea cuisine served right up after the marathon. Ones body is in such rough shape that one is unable to finish the tea laden meal. One collapses at a nearby hotel and, a few hours later, wakes up to excruciating pain as the muscles of the body disdain even the idea of contraction.

A local offers one a lift to the green tea spa, a perfect remedy for these tired muscles. On the way to the spa we snake around valley roads completely surrounded by tidy rows of bright green tea bushes.

Dipping ones tired muscles in 42 degree hot green tea baths puts them at ease.

After an hour or so stepping in the tea, one went down the street to try some of the famous green tea feed pork. Tea is in such quantities here that it is fed daily to the local pigs. One gives thanks for the best pork one will probably ever try and for the life that was sacrificed for this pleasure.

Looking back as one leaves this small town one whispers,

“What a crazy tea filled day.”

Peace