Tea has been an integral part of Korean culture for centuries, shaping traditions, ceremonies, and daily life. Though often overshadowed by the renowned tea cultures of China and Japan, Korean tea is distinct, offering unique flavours and practices that have evolved over time. Despite historical challenges—including political upheaval and foreign invasions—Korea’s tea culture has endured, and today, it is experiencing a revival, gaining recognition both domestically and in international markets.
Korean green tea, in particular, provides a fascinating glimpse into this centuries-old tradition. Rooted in craftsmanship and respect for nature, it is broadly divided into two main categories: artisanal wild tea and plantation-grown tea. Each type reflects Korea’s deep appreciation for tea, balancing history, skill, and a profound connection to the land.
In this article we explore the different types of tea produced in Korea.
In Korean, green tea is known as “Nokcha”. While Chinese green teas are typically pan-fired to stop oxidisation and Japanese green teas are primarily steamed, Korean green teas often combine elements of both methods. Traditionally, Korean green teas are pan-fired, giving them a slightly roasted, nutty flavour similar to Chinese teas. However, these day, some producers steaming techniques similar to Japanese teas, resulting in a fresher, more vegetal character.
Most of the tea exported from Korea comes from large plantations in Boseong and Jeju Island, where modern machinery is used for processing. These regions provide ideal conditions for tea cultivation due to their temperate climate, fertile volcanic soil (in the case of Jeju), and clean air.
The spring harvest is the most significant in Korean tea production, and in many cases, it is the only one of the year. The quality and flavour of the tea depend largely on when the leaves are picked.
One key term in Korean green tea classification is “Sejak”, which translates to “thin sparrow tongue.” This refers to a spring flush that occurs after Gok-u (“grain rain”), around 20th–21st April, and before Ipha, “advent of summer”), around 5th–6th May. During this period, the first or second flush of the fresh young tea leaves is carefully hand-picked, focussing on a bud and two top leaves.
Generally, Sejak second-flush teas have a fuller and more pronounced flavour than the Ujeon first-flush teas, which are prized for their delicate and subtle taste.
Jeongcha undergoes steaming instead of the more common dry-heat (pan-firing) method to halt oxidation. While this initial step is similar to Japanese green tea processing, the subsequent handling is entirely different.
After steaming, the leaves are continuously turned, rolled, and pressed against the sides of a heated pan. This technique gives Jeongcha a distinctive texture and flavour, balancing the freshness of a steamed tea with the deeper complexity introduced by the rolling process. Jeongcha retains a vibrant green colour and a more vegetal, umami-rich profile compared to traditional pan-fired Korean green teas.
While matcha is primarily associated with Japan, powdered green tea (garu-cha) is also produced in Korea. There are two production methods:
Both types of matcha are produced in Korea, and have recently begun to make their way to Europe. Although less common than Japanese matcha, Korean matcha is beginning to gain international recognition, particularly in Europe and North America.
While large-scale plantations dominate Korean tea exports, artisanal Korean teas—often referred to as “Jakseolcha” or “sparrow’s beak tea”, are extremely rare and highly prized by tea connoisseurs. These handcrafted teas are typically produced in small family-run farms, in Hadong, a mountainous region considered the birthplace of Korean tea cultivation.
Although green tea is the dominant tea in Korea, black tea (hong-cha) is also produced. Korean black tea tends to have a smoother, less astringent taste than its Indian or Sri Lanken counterparts, with subtle floral and fruity notes. It is not as widely consumed as green tea, but is gaining interest among tea lovers.
For more information about Korea’s tea history please see our article “Korean Tea Culture” and visit the website of Brother Anthony of Taizè.
Preparing Korean green tea is a delicate process that enhances its unique flavours and aromas. The ideal water temperature is between 70–80°C, and the tea is typically steeped multiple times for about 30 seconds to a minute, with each infusion revealing new layers of flavour. The first infusion tends to be light and delicate, while subsequent infusions bring out deeper, more complex notes. The tea is served in small ceramic or porcelain cups, allowing drinkers to savour its aroma and appreciate its evolving taste. Unlike the formalised Japanese tea ceremony, the Korean approach to brewing tea is relaxed and centred on mindfulness, making it a meditative and enjoyable experience.
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