Volcanic Oolong - Yancha (rock tea) from South Korea
harvest time: Ende May 2022
The growing area: Jeju Island, located in the South Sea of Korea, is a veritable treasure trove of ecosystems and is home to 2,100 species of plants with tremendous vitality. Jeju tea leaves have a unique quality thanks to the ecological properties of Jeju Volcanic Zone.
The plantations: Hannam tea field and Dolsongi tea field.
The height of the plantation: 200m~300m
Oxidationsgrad: like 55%
Possible preparation recommendations
- Gongfucha Method: steep for 40 seconds with approx. 3.6 g tea in 150 ml, 100°C water, 6 infusions
Flavor and Aroma:
This Korean oolong tea has a beautiful Warmth, butteriness and strong minerality. We nickname this tea Korean Yancha because the tea is reminiscent of a Yancha from China's Wuyi Mountains. The vocal Aroma of the leaves in the warmed gaiwan and that buttrige Aroma im warmen, leeren Gongdao Bei, der sweet and mineral Taste and soft mouthfeel etc. are reminiscent of a Wuyi rock tea. This is not surprising since the soil of the plantations on Jeju Island consists mainly of rocky soil formed by volcanic activity in the past.
Like a Wuyi Yancha, this is a wonderful tea for winter when you miss the shiny and hot summertime.
A little knowledge about Korean tea in general
Comparison with other teas from Japan or China: Geopolitically, Korea, Japan and China have been affected by each other in many ways. Historically, tea trees originated in China and Japan, but Korean teas have developed a different manufacturing process. Most Korean teas are pan fried, while the Chinese heat them up in a large wok and the Japanese typically steam them.