MuAe Tea

Origin

Korea

Description

According to 'ShinNongShikKyung, A God's Guide to Agriculture & Food,' the teas harvested on March 3 in lunar calender year are said to be the best. Among 24 solar terms, 'CheongMyong(April 5th)' is the season when tea sprouts and leaves come out. At this time, the leaves, which push out with the pure energy of the Earth in mist of alpine regions, are harvested and processed through being roasted and rubbed in an iron pot by the Master with 40-year-inherited experiences. It is the tea embodying the Master's whole mental energy. This tea is only one of its kind with a prestigious and profound scent, and a deep taste including delicately-flavored Five Tastes.

Jin Hyang

'Jak Seoul' tea is named after the fact that, if the leaves are collected when their size is the same of sparrow's tongue(2- 3 cm) for tea processing, the tea is most sweet-flavored and aromatic. It has been settled down as our nation tea sine Goryo Dynasty(935 - 1391). The tea is made with the leaves collected from wild tea trees, which have grown with the energy of the earth and the sprit & blood from 'JoGye' Mountain, one of the famous mountains in the south-west of the Korean Peninsula, before and after 'GokWoo' season(April 20), and handmade with a traditional tea processing method. It leads tea samplers to get charmed by scent, color and flavor.

Nan Hyang

It is produced by handmade-work of a traditional tea-processing method of 'GuJung GuPo (nine steaming and drying processes)' with the tea leaves collected before and after 'IpHa' season (May 5). No damages on the condition on tea leaves can be seen after steeping in water and drinking, which can lead to feel the delicacy and devotion of tea processing. All products use the raw materials, which have obtained the organic certification from Korea, the approval of US FDA and JAS, Japanese organic certification.