Korean Tea 101: The Complete Guide to Korean Tea
Korean tea culture spans over 1,200 years, yet remains one of the world's best-kept secrets in the tea world. As a Korean-born, certified tea sommelier based in Zurich, I've spent years sourcing, studying, and sharing these teas with people around the world.
This guide covers everything from the rare fermented teas of Hadong to the volcanic-soil matcha of Jeju Island — with practical brewing tips you can use today.
What Makes Korean Tea Unique
Korean tea stands apart for three reasons: terroir, philosophy, and processing. Korea's tea-growing regions — primarily Jeju Island in the south and the Hadong valley in Gyeongnam Province — produce leaves with a distinct mineral complexity you won't find in Japanese or Chinese teas.
The Korean approach to tea is rooted in Darye (茶禮), which translates to "tea etiquette" or "tea ritual." Unlike the highly formalized Japanese tea ceremony (Chanoyu), Korean tea culture emphasizes naturalness, simplicity, and mindful presence. There's less rigid structure and more focus on the quiet connection between the tea maker and the guest.
Sommelier's Note
Korean tea processing often blends Chinese and Japanese techniques. You'll find pan-fired greens (Chinese style), steamed greens (Japanese style), and uniquely Korean innovations like Hwangcha — a lightly fermented "yellow tea" that exists nowhere else in quite the same form.
6 Types of Korean Tea You Should Know
| Type | Korean Name | Oxidation | Flavor Profile | Caffeine |
|---|---|---|---|---|
| Green Tea | Nokcha (녹차) | 0-5% | Vegetal, nutty, sweet | Medium |
| Matcha | Malcha (말차) | 0% | Umami, creamy, bright | High |
| Fermented Tea | Balhyocha (발효차) | 30-80% | Earthy, smooth, mellow | Low-Med |
| Yellow Tea | Hwangcha (황차) | 10-30% | Honey, floral, round | Low-Med |
| Black Tea | Hongcha (홍차) | 80-100% | Malty, fruity, robust | High |
| Herbal Tea | Various | N/A | Varies widely | Caffeine-free |
Korean Green Tea: A Deep Dive
Korean green tea (nokcha) is classified by harvest season, and each grade has profoundly different characteristics:
Ujeon (우전)
The most prized grade. Tiny, hand-picked buds with sweet, delicate flavors and minimal astringency. Extremely limited production — often reserved for special occasions.
Sejak (세작)
The "sweet sprout." A beautiful balance of sweetness, umami, and vegetal notes. Award-winning Osulloc Sejak from Jeju Island is a benchmark of this grade.
Jungjak (중작)
Fuller-bodied with more pronounced flavor. Excellent for daily drinking and a wonderful introduction to Korean green tea.
Daejak (대작)
Mature leaves with robust, bold flavor. Often roasted to create a nutty, toasty character. Most affordable grade — ideal for cold-brewing.
Fermented Korean Tea: The Gut-Health Secret
Fermented Korean tea is experiencing a global renaissance. Unlike Chinese pu-erh which undergoes pile fermentation, Korean fermented teas use natural microbial processes that develop over months or years.
Balhyocha (발효차) is the umbrella term for Korean fermented teas. The process involves partially oxidizing the leaves, then allowing controlled microbial fermentation. The result is a smooth, earthy tea with exceptional gut-health properties — rich in probiotics, polyphenols, and beneficial acids.
Hwangcha (황차), often called Korean Yellow Tea, sits between green and oolong on the oxidation spectrum. It's wrapped in cloth and allowed to "sweat," developing honey-like sweetness without the grassiness of green tea or the heaviness of black tea.
Health Benefits of Fermented Korean Tea
Research from Korean universities has shown that fermented Korean teas contain higher levels of GABA (gamma-aminobutyric acid) than standard green teas, which may support stress reduction and improved sleep quality. The fermentation process also increases the bioavailability of catechins by up to 30%.
Korean Herbal Teas for Wellness
Korean herbal teas (tisanes) are deeply woven into daily life and traditional medicine. Unlike true teas from the Camellia sinensis plant, these caffeine-free infusions are used for specific health purposes.
| Tea | Korean Name | Key Benefits | Best For |
|---|---|---|---|
| Citron Tea | Yuja-cha (유자차) | Vitamin C, immune support | Cold & flu season |
| Ginger Tea | Saenggang-cha (생강차) | Warming, anti-inflammatory | Digestion, winter |
| Solomon's Seal | Dunggulle-cha (둥굴레차) | Joint health, hydration | Daily wellness |
| Five-Flavor Berry | Omija-cha (오미자차) | Liver support, energy | Fatigue recovery |
| Barley Tea | Bori-cha (보리차) | Digestive aid, cooling | Summer hydration |
| Jujube Tea | Daechu-cha (대추차) | Stress relief, sleep | Evening relaxation |
| Corn Tea | Oksusu-cha (옥수수차) | Detox, kidney support | Daily hydration |
How to Brew Korean Tea (The Right Way)
Korean Green Tea Brewing Guide
| Parameter | Ujeon/Sejak | Jungjak/Daejak |
|---|---|---|
| Water Temperature | 60-70°C (140-158°F) | 75-85°C (167-185°F) |
| Tea Amount | 3g per 150ml | 4g per 150ml |
| Steep Time (1st) | 60-90 seconds | 45-60 seconds |
| Steep Time (2nd) | 30-45 seconds | 30 seconds |
| Number of Steeps | 3-4 infusions | 2-3 infusions |
Pro Tip from Shane
The most common mistake I see is using boiling water for Korean green tea. Water above 80°C burns the delicate amino acids (theanine) that give Korean greens their characteristic sweetness. Always cool your water after boiling — pour it into a cooling bowl (숙우, sukwu) first, which is a fundamental part of Korean tea preparation.
Korean Tea Ceremony (Darye) Explained
The Korean tea ceremony, called Darye (다례), is a meditative practice focused on harmony between nature, tea, and the human spirit. Unlike the highly structured Japanese Chanoyu, Darye follows a principle of "naturalness within order."
Key elements include the use of a sukwu (water-cooling vessel), chatgwan (tea caddy), and beautiful handcrafted ceramic ware — often celadon (cheongja) or white porcelain (baekja). The host prepares each cup with quiet intention, and guests receive with both hands as a sign of gratitude.
At KTeaShop, we offer Tea Omakase experiences in Zurich where you can experience an authentic Korean-inspired tea ceremony firsthand. It's the most immersive way to understand Korean tea culture without traveling to Korea.
Korean vs Japanese Tea: Key Differences
| Aspect | Korean Tea | Japanese Tea |
|---|---|---|
| Processing | Pan-fired or steamed | Primarily steamed |
| Flavor | Nutty, mineral, complex | Vegetal, umami, marine |
| Main Regions | Jeju Island, Hadong | Uji, Shizuoka, Kagoshima |
| Matcha Style | Often slightly coarser grind | Ultra-fine stone-ground |
| Tea Ceremony | Darye (natural, simple) | Chanoyu (formal, structured) |
| Unique Styles | Hwangcha, Balhyocha | Gyokuro, Hojicha, Genmaicha |
| Price Point | Generally more affordable | Premium pricing |
Where to Buy Authentic Korean Tea
Finding genuine Korean tea outside Korea can be challenging. Many "Korean tea" products are blended with Chinese or Southeast Asian leaves. Here's what to look for:
Trusted brands: Osulloc (organic Jeju tea gardens), Ssangkye (Hadong heritage), and Teazen (modern wellness blends).
What to check: Look for origin labeling (Jeju-do or Hadong), organic certification (Korean or EU organic), and harvest date. Premium Korean green teas should always specify the harvest grade (Ujeon, Sejak, etc.).
Experience Korean Tea in Zurich
Visit KTeaShop for curated Korean teas, guided tastings, and our signature Tea Omakase experience — a multi-course sensory journey through Korean tea culture.
Shop Korean Tea CollectionFrequently Asked Questions
What is Korean green tea?
Korean green tea (nokcha) is hand-picked, pan-fired or steamed tea grown primarily on Jeju Island and in the Hadong region. Unlike Japanese matcha which is always stone-ground, Korean green tea comes in both loose leaf and powdered (malcha) forms. It's known for its nutty sweetness and mineral complexity.
Is Korean tea different from Japanese tea?
Yes. Korean tea uses different cultivars, terroir, and processing methods. Korean green teas are often pan-fired (like Chinese style) rather than steamed (Japanese style), producing a nuttier, more complex flavor profile. Korean tea culture also emphasizes natural simplicity over formal structure.
What is Korean fermented tea?
Korean fermented tea includes post-fermented teas like Hwangcha (yellow tea) and Balhyocha. These teas undergo microbial fermentation after processing, producing smooth, earthy flavors with excellent gut-health benefits including probiotics and increased GABA content.
What are the best Korean herbal teas?
The most popular Korean herbal teas include Yuja-cha (citron tea), Saenggang-cha (ginger tea), Dunggulle-cha (Solomon's Seal tea), Omija-cha (five-flavor berry tea), and Bori-cha (roasted barley tea). Each has specific health benefits in Korean traditional medicine.
How much caffeine is in Korean tea?
It varies by type. Korean green tea contains 25-40mg of caffeine per cup (vs. 95mg in coffee). Korean matcha (malcha) has about 60-70mg per serving. Herbal Korean teas like barley tea, corn tea, and Solomon's Seal tea are completely caffeine-free.
Where can I buy Korean tea in Switzerland
KTeaShop in Zurich (Vulkanstrasse 110C, 8048 Zürich) is Switzerland's dedicated source for authentic Korean teas. We also ship throughout Europe. Visit our online store or book a tasting experience.
