Korean Tea

Made from leaves that have not been oxidized.

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Apr 23rd, '08, 02:11
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Korean Tea

by trent » Apr 23rd, '08, 02:11

Anyone had it? How does it compare to japanese and chinese greens?

A vendor selling korean tea:
http://www.shanshuiteas.com/index.php?p ... tegoryID=3

A korean green review:
http://www.teanerd.com/2008/01/korean-g ... nggye.html

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Apr 23rd, '08, 10:11
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Location: Shanghai

by chrl42 » Apr 23rd, '08, 10:11

Korean tea is roasted just like Chinese tea as they adopted that tradition from Shila period. One assumed a monk who studied in Zhejiang, China brought tea tradition into Korea as it tastes a lot like Zhejiang's buddhist mountain and tea, Jing Shan Cha.
As quality matters, Korean's annual production of tea is uncomparable to Japan or China, so the price.
Now I am gonna be bold to say this, my acquaintance who is a tea seller once said that(we are both Koreans). If you count quality to price, this fomula can be made. 4:2:1 - 4 is Chinese tea 2 is Japanese tea 1 is Korean tea. Of course higher number is good one.

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Apr 23rd, '08, 11:33
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by Wesli » Apr 23rd, '08, 11:33

3:2:1 --- 3 is Japanese, 2 is Chinese, 1 is Korean, followed by Vietnamese.

MattCha's blog has some good stuff on Korean leaf.

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