Made from leaves that have not been oxidized.
I've recently done a side-by-side comparison of a Japanese kamairicha and a Korean sejak, and was surprised by how similar they are. If someone snuck in to my house and swapped the contents of the containers, I probably wouldn't even notice. I don't have much experience with Korean tea, but reading about it online, it seems like they combine the pan frying from China with tea cultivars from Japan. Is anyone familiar with the history here? I know Japanese pottery was highly influenced by Koreans, but that was long before leaf tea was common. Is kamairicha influenced by Korean tea, or is it just the obvious result of introducing Chinese pan frying to Japanese tea?
Mar 12th 18 1:51 pm
Joined: Oct 24th 17 4:41 pm
Do you have a name of the Korean tea you're referring to?
Yes and no. The Western vendor calls it Jejudo Impérial, but I'm not sure that's useful.12Tea wrote: Do you have a name of the Korean tea you're referring to?