In 1979, when Korean green tea culture had nearly vanished, OSULLOC was founded on Jeju Island with a single mission: revive Korea's ancient tea tradition using volcanic soil and sea winds that existed nowhere else on earth.
Today, OSULLOC's Seogwang Tea Field in Jeju remains the only certified organic tea farm in Korea using traditional Korean processing. No pesticides. No chemical fertilizers. Just volcanic minerals, ocean mist, and 1,200 years of Korean tea knowledge.
Jeju Island Terroir
Tea grown in volcanic soil rich in minerals. Ocean winds from three directions create unique microclimate. Morning mist locks in amino acids before sunrise harvest.
Organic Certification
Korea's strictest organic standards. Zero synthetic inputs since 1979. Soil tested annually for 247 chemical compounds. Every batch traceable to exact harvest date.
What Ujeon Means
Ujeon (우전) literally translates to "before rain"—the leaves picked before Korea's first spring rains arrive in late April. This harvest window has determined tea quality in Korean culture for over 1,000 years.
In traditional Korean tea ceremony, only ujeon-grade leaves were served to monks during meditation retreats. The reason: younger leaves contain 3× more L-theanine than later harvests, creating the alert-but-calm state essential for sustained focus.
Korean tea masters don't just taste the difference. They feel it in their bodies. The amino acid profile in ujeon creates a physiological effect that caffeine alone cannot replicate—energy without anxiety, clarity without jitters.
