The Korean Tea Discovery Kit
From the first spring bud to deep amber — poured in order, one cup at a time.
Certified organic · Boseong, Korea
5 × 10 g · 45+ cups
The kit at a glance
Five certified-organic Korean teas from Boseong, 10 g each, in the order we pour them at our tasting table in Zürich — from the first spring bud to deep amber.
Korean green tea is named twice —
by the season, and by the leaf.
Picked before Gokwoo, the April rain: 우전(Ujeon),
‘before the rain’.
Around 곡우(Gokwoo), while the leaf is still
small as a sparrow’s tongue: 세작(Sejak).
As the leaf broadens through May:
중작(Jungjak), then 대작(Daejak).
Let the leaf yellow slowly — 황차(Hwangcha).
Let it oxidise into amber — 발효차(Balhyocha).
Five teas from one plant.
Taste them in order,
and you taste a whole Korean spring.
( 하나 )
Five springs in one kit
One plant, five teas —
from jade to amber.
No. 01 / 05
雨前 · before the rain
Literally ‘before the rain’: the earliest, most delicate leaf, picked ahead of Gokwoo, the spring rains around 20 April. Korea’s classic premium green — fresh, sweet and clean, with soft umami and a gentle, clean finish.
맛과 향 · Taste & aroma
No. 02 / 05
細雀 · sparrow’s tongue
Picked around Gokwoo, while the leaf is still small and fine as a sparrow’s tongue. Bright and elegant, with fresh green notes, light chestnut sweetness and a clean, refined finish.
맛과 향 · Taste & aroma
No. 03 / 05
大雀 · final May harvest · handcrafted
Handcrafted from the final May harvest. Broader, more mature leaves give a rounder, fuller cup — roasted barley and brown rice, with chestnut and almond for a comforting depth.
맛과 향 · Taste & aroma
No. 04 / 05
黃茶 · yellow tea · minhuang
Hand-plucked in May, then slowly yellowed by the traditional minhuang process. The softness of black tea with the clean freshness of green — floral, a hint of orchid, very little bitterness.
맛과 향 · Taste & aroma
No. 05 / 05
Korean black tea · roasted style
A naturally sweet Korean black tea. Roasted sweet potato, cocoa and roasted chestnut — round and comforting, with a warm roasted character and a soft, lingering sweetness.
맛과 향 · Taste & aroma
( 둘 )
Picking spring
Wait for the season,
take only the new leaf —
from the mountain mist to your cup.
In Korea, green tea is graded by when it is picked. The earlier the leaf, the smaller, sweeter and rarer it is. Picking time and processing are why one plant can give five very different teas. All five in this kit come from a certified-organic garden in Boseong — Korea’s first GI-registered tea region — where sea mist, mountain air and cypress forest shape a clean, balanced cup.
Sea mist rolls up the slopes on 89 days a year. The fog shades the leaf, holding back bitterness and keeping the amino acids that give a clean, umami sweetness. Before Gokwoo — the spring rains around 20 April — only the first buds are taken: 우전(Ujeon), ‘before the rain’. Around Gokwoo come the small, fine leaves of 세작(Sejak); in mid-May, 중작(Jungjak); and with the final May harvest, the broad, mature leaves of 대작(Daejak).
Every leaf is hand-picked from organic soil — no pesticides, ever. The green teas are washed and pan-fired the traditional way to keep them fresh. For 황차(Hwangcha), the leaf is slowly smothered until it yellows — the minhuang process. 발효차(Balhyocha) is fully oxidised until it turns amber.
( 셋 )
One evening, five cups
Half the taste is in the leaf,
half in the way you pour it.
You need no special teaware. A small teapot, or a mug with a strainer, is enough. Pour from the youngest leaf to the deepest: the three green teas at 80°C, then 황차 at 85°C and 발효차 at 95°C — two minutes each.
Start with 우전, finish with 발효차.
Each pot steeps three times or more. A 10 g pouch makes about three pots — 45+ cups from the kit.
That tea is yours — the start of your own Korean tea ritual.
The kit
Questions
No. A small teapot, or a mug with a strainer, is enough. A kettle with temperature control helps — 80°C for the green teas — but letting boiled water rest for a few minutes also works.
우전 (Ujeon). Then follow the order of the kit — light to deep — so each tea is tasted against the one before.
It is the gift we recommend most for someone who loves tea but has never tried Korean tea: five discoveries, no guessing.
Yes. All five are true teas from the tea plant, Camellia sinensis.
Sealed, cool, dry and away from light. Green teas taste freshest within a few months of opening.
50 g in total: five pouches of 10 g. Use about 3 g per pot: each pouch makes about three pots, and each pot steeps three times or more — 45+ cups from the kit.
All five come from one organic garden in Boseong, South Jeolla — Korea’s first GI-registered tea region, where sea mist and mountain air meet.
Yes. The garden has farmed organically since 1990 — no pesticides, ever — and was the first tea garden in Korea to earn USDA Organic (2007). It is certified to Swiss Bio, EU Organic, USDA Organic and JAS standards.
Cinq thés certifiés biologiques de Boseong. Une seule plante. Du premier bourgeon printanier à l’ambre profond.
Cinq thés coréens issus d’un seul jardin certifié biologique de Boseong — la première région de thé de Corée à bénéficier d’une indication géographique protégée — 10 g chacun, dans l’ordre où nous les servons à notre table de dégustation de Zurich. Utilisez environ 3 g par tasse : chaque sachet permet de préparer environ trois tasses, et chaque tasse peut être infusée trois fois ou plus — soit plus de 45 tasses avec ce kit.
La brume marine recouvre le jardin 89 jours par an, protégeant les feuilles du soleil, limitant l’amertume et préservant les acides aminés qui confèrent une douceur pure et umami. Le jardin est cultivé de manière biologique depuis 1990 — sans pesticides, jamais — et a été le premier jardin de thé de Corée à obtenir la certification USDA Organic (2007).
Désignation : Kit de thés issus de l’agriculture biologique — thé vert (Ujeon, Sejak, Daejak), thé jaune (Hwangcha) et thé noir (Balhyocha)
Ingrédients : pour chaque variété, 100 % de thé (Camellia sinensis) issu de l’agriculture biologique
Poids net : 5 × 10 g (50 g)
Pays de production : Corée du Sud (Boseong, Jeollanam-do)
Préparation recommandée : versez environ 3 g de thé sur 150–200 ml d’eau et laissez infuser 2 minutes : Ujeon, Sejak et Daejak à 80 °C, Hwangcha à 85 °C, Balhyocha à 95 °C. Chaque portion peut être réinfusée au moins trois fois ; un sachet de 10 g suffit pour environ trois portions.
Conservation : conserver dans un endroit frais, sec, hermétiquement fermé et à l’abri de la lumière.
Déclaration nutritionnelle : conformément à l’annexe 9 de la LIV, aucune déclaration nutritionnelle n’est requise pour le thé sans autres ingrédients modifiant sa valeur nutritionnelle.
À consommer de préférence avant / n° de lot : voir l’emballage.
Entreprise responsable : KTea Shop by Kim, Vulkanstrasse 110 C, 8048 Zurich, Suisse
