Nokcha
녹차 · Korean Green
Green
Korean green tea is fired by hand in an iron cauldron.
The method is called deokkeum. Fresh leaves are pan-roasted in a heated gamasot and worked by hand through the heat, which gives a rounder cup than China's grassy pan-fired greens or Japan's briny steamed ones. It sits between the two neighbours it is always compared to.
The best leaf is picked before the grain rain in late April, and that earliest grade, ujeon, is the one worth looking for. The firing leaves a gentle roasted warmth behind. Clean and softly sweet, nutty, with something savoury sitting underneath the whole time.
- nutty
- clean
- sweet
- Origin
- Boseong, Hadong, Jeju
- Water
- 75°C / 167°F
- Ratio
- 3.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Korea's flagship green; Boseong/Hadong/Jeju regions
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~3.5g of tea
The session
4 infusions, about 4m 45s of total contact time.
- Steep 11mA clean green, roundly soft.
- Steep 21mNutty warmth from the pan.
- Steep 31m 15sA savory depth fills in.
- Steep 41m 30sSweet clear water, calm.
Also sold as
Ujeon, Sejak, Jungjak
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.