SEOUL (ANN/THE KOREA HERALD) – In Korea, the custom of “ujeon nokcha,” or inexperienced tea constituted of the primary pluckings of the harvest season, displays a pursuit of excellence in tea cultivation. 

These preliminary gatherings yield leaves prized for his or her candy, delicate, and delicate flavours, symbolising the head of high quality. 

The timing of harvest not solely impacts style but in addition signifies the focus of vitamins throughout the vegetation, with the primary pluckings of the yr heralding the arrival of spring’s bounty at its most interesting.

In Korea, ujeon nokcha leaves are harvested earlier than “goku,” one of many 24 seasons of the yr in accordance with the photo voltaic calendar. 

A brand new season begins each 15 days, and goku (pronounced gok-u), the sixth season of the yr and the final season of the spring, falls round April 20. Goku means spring rain that enriches the grain, whereas ujeon means earlier than the rain.

Korean ujeon, equal to Chinese language “mingqian” and Japanese “shincha,” historically makes use of tea leaves harvested in South Gyeongsang Province’s Hadong County and South Jeolla Province’s Boseong County.

WAIT FOR MAY FOR NEW HARVEST

A tiny, quiet tea home positioned in a residential space in Eungpyeong-gu affords varied teas together with Korea’s distinctive inexperienced tea from the Hadong and Boseong areas.

Whereas solely a small batch from final yr’s harvest of ujeon inexperienced tea is at present obtainable at Woon Cha, and it nonetheless does style nice, the store proprietor plans to begin providing this yr’s Ujeon inexperienced tea in early Might.

“The reason being simply that I don’t wish to hassle farmers at this explicit time, as a result of they’re already very busy. I additionally consider that though tender leaves are plucked earlier than goku, it’s essential to present it time to ripen so the leaves can maintain extra moisture and for the uncooked odor of recent reduce leaves can disappear,” Woong Cha proprietor Park Jung-woong instructed The Korea Herald.

Woong Cha is open every day from midday to 10pm, nevertheless it’s higher to verify Instagram for the opening hours as a result of it’s a one-man-run store that always adjustments its hours.

DESSERT PAIRINGS

Situated close to Mangwon Station on Subway Line No 6, Keochageu invitations guests to style fastidiously brewed tea and occasional alongside well-paired desserts.

Keochageu, whose identify comes from an abbreviated Korean phrase for drawing espresso and tea, specialises in tea programs and one-day tea lessons that discover totally different nuances of tea variations from inexperienced tea to white, oolong, yellow, darkish and black, in addition to the full-bodied flavour of flannel drip espresso.

This yr’s ujeon inexperienced tea shall be obtainable from subsequent week, in accordance with the store proprietor Yoo Ha-yeon.

Keochageu is open day-after-day from 10am to 8pm.

TEA FROM AROUND THE GLOBE

Situated on the fringe of Seoul Forest, Matchacha Seoul opened in 2018 to supply seasonal tea variations not simply from inside Korea however from overseas, similar to China’s white tea and “qingcha,” often known as oolong tea.

Below the idea of “get pleasure from our choice of tea in simplicity and mindfulness,” those that make reservations can take part in a tea course and personal tea lessons, that are performed in Korean solely. The place is open for walk-in visitors as properly solely throughout April and October. 

Matchacha is open Wednesday to Sunday from 11am to 7pm.