- TEA INFORMATION -
Hwang Cha Tea is grown semi-wild in a bamboo forest within the Jirisan National Park to maintain the optimal daylight and humidity for the leaves.
Korean Black Tea falls artfully between traditional black tea and green tea. It is carefully crafted to start the oxidation process that characterises black teas, but skilfully controlled to release the floral and fruity aromas of the leaf before the richer tannins are revealed. To compare Korean black tea vs green tea, the flavour is deeper and more complex.
Korean tea makers have adopted and tweaked the Chinese "Yellow Tea" to complement their own processing methods and to make a unique brand of Korean fermented yellow/black tea. There is there is no clear understanding of it outside of Korea. It's not yellow tea or black tea according to ‘standard’ tea processing charts.
If you are looking for something a little different, you will not be disappointed.
A gentle dusky, smokey flavour, a very smooth and unique taste, similar to a fine Whiskey.
How to Make a Great Cup of Tea:
Infuse for 1 - 2 minutes, tasting regularly.
For the best infusion use 90°C (195°F) water.
Use 2 - 4g of tea per 150ml of water.
You can infuse this tea at least four times. With each careful infusion, different subtleties of flavour are revealed.