Product is no longer available
Availability date:
Free delivery
Following Woojeon, Sejak is the second finest Korean tea. Leaves for its production are picked early in the spring. The fresh green leaves give a clear, light green liquor, the delicate taste of which is pleasantly rounded, finishing with a tone of coconut milk.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 minutes. Sieve and serve. Suitable for 3 infusions.
Following Woojeon, Sejak is the second finest Korean tea. Leaves for its production are picked early in the spring, however, there is no picking deadline of 22nd April, as is the case for gathering Woojeon. The fresh green leaves give a clear, light green liquor, the delicate taste of which is pleasantly rounded, finishing with a tone of coconut milk.
Medium
Following Woojeon, Sejak is the second finest Korean tea. Leaves for its production are picked early in the spring. The fresh green leaves give a clear, light green liquor, the delicate taste of which is pleasantly rounded, finishing with a tone of coconut milk.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 minutes. Sieve and serve. Suitable for 3 infusions.
Following Woojeon, Sejak is the second finest Korean tea. Leaves for its production are picked early in the spring, however, there is no picking deadline of 22nd April, as is the case for gathering Woojeon. The fresh green leaves give a clear, light green liquor, the delicate taste of which is pleasantly rounded, finishing with a tone of coconut milk.
Medium
A fruit infusion with hibiscus and the alluring taste of wild strawberry.
A fruit infusion with hibiscus and the alluring taste of wild strawberry.
This tea is made from the second growth of shoots that appear on the bushes in the spring. The leaves are rolled and dark green to grey in hue. Infusing them results in a green-yellow liquor with the aroma of slightly sweet, roasted chestnut, a sense which is slowly revealed in its subtle taste.
This tea is made from the second growth of shoots that appear on the bushes in the spring. The leaves are rolled and dark green to grey in hue. Infusing them results in a green-yellow liquor with the aroma of slightly sweet, roasted chestnut, a sense which is slowly revealed in its subtle taste.
Located in a remote part of the Himalayas, this Nepalese plantation undertook its first harvest of tea as recently as 2020. The even, black-brown tea leaves complemented by light tips create an infusion that is orange in hue. The aroma and taste allude to linden honey complemented by ripe apricot.
Located in a remote part of the Himalayas, this Nepalese plantation undertook its first harvest of tea as recently as 2020. The even, black-brown tea leaves complemented by light tips create an infusion that is orange in hue. The aroma and taste allude to linden honey complemented by ripe apricot.