G-KR-041

Jeju Green Tea

제주 녹차

Steamed and pan-fired green, from Jeju, South Korea.

Green tea

Jeju Green Tea is strongest on vegetal, sweetness and umami. Typical tasting words: fresh grass, spinach, sea breeze, toasted grain. Modern cultivation began on Jeju Island in 1979, turning rocky volcanic terrain into extensive organic tea estates. Features an innovative processing method combining Japanese steaming for colour with Chinese pan-firing for roasted sweetness.

Also known as Jeju Sencha, Jeju Nokcha and O'sulloc Green.

Compare

The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami3brightness3body3smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity0vegetal4marine3nutty2toasty1malty0honey0spicy0woody0earthy1smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Jeju, South Korea
Plant: Camellia sinensis var. sinensis, Yabukita and Okumidori
Harvest: spring first or second flush
Elevation: low
Oxidation: 0 to 2%
Roast: very light
Leaf: needle
Price band: mid-range
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: steaming, then pan-firing, then rolling, then drying.

Caffeine

A cup of Jeju Green Tea carries a typical estimate of 35 mg of caffeine, within a range of 25 to 50 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	75 to 80 °C	60 s, 45 s, 90 s
Gongfu, 100 ml	4 g	70 to 80 °C	30 s, 20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	4 to 8 hours

Up to 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
study_focus

Pairs with salads, sushi and seafood. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.

Tasting words explained

spinach