Fruity with subtle tart notes of grape, quince, dark cherry and rye berries; balanced with a gentle toasty, roasted flavour.
Use 3g of tea per 150ml of water.
For the optimum infusion use 80°C (176°F) water.
Infuse for 60 - 90 seconds, tasting regularly.
You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
70p per cup based on 3g of tea per 150ml of water and 3 infusions.
Hwangcha tea is particularly good with food. Try it infused hot with buttered toast and sweet jam or salmon sashimi with soy sauce and rice. We also recommend making a cold infused iced tea to pair with avocado or eggs for a deliciously refreshing breakfast tea. It is a favourite of chef Cory Lee at his 3 Michelin Star restaurant, Benu in San Francisco.
This exquisite loose leaf yellow tea from South Korea, is plucked from bushes on the Jangsung garden, a 13 acre organic garden, established in 1965.
It is located in Nokjin-ri, Nam-myeon, Jangseong-gun, in the northernmost point of the province of Jeolla-namdo. This garden has a cooler climate than other Korean tea farms, with a slower growing season, and arguably a more concentrated flavour in the leaves.
The farm is owned and run by Minsoo Seo and his family.
For two generations they have been awarded Grand Master of Traditional Foods (or "myung-in"), a distinguished title given by the Ministry of Agriculture of South Korea to individuals in recognition of their extraordinary contributions protecting and preserving the nation's traditional agricultural methods, manufacturing processes, and unique tastes of Korean culture.
"The pristine essence of our heirloom teas has been preserved as each leaf is meticulously nurtured and harvested with patient determination and expertise. With our stringent standards and dedication, we have continued our rich heritage and defined the modern history of exceptional teas."