Daejak (대작): Korean Late-Harvest Green Tea
Daejak (대작) is the last Korean green tea harvest label, picked from June onward under the Korean labelling standard, from larger and more mature leaves.
This guide explains when Daejak is picked, how it tastes, and where it works best for hotels, restaurants, cafés and tea retailers. For all five labels side by side, see our Korean tea grades guide.
When is Daejak (대작) picked?
Daejak comes at the end of the picking sequence. After Ujeon (before Gogu, around 20 April), Sejak (8 to 10 days after Gogu) and Jungjak (May), the labelling standard places Daejak from June onward, and it is the only label without a leaf standard. Some producers, including Hadong County’s published definitions, use Daejak for a late-May pick.
These five labels are defined in the labelling standard of Korea’s Tea Industry Development and Tea Culture Promotion Act (in force since 2016), for green tea only. Producers do not all use them the same way: Hadong County, for example, describes Daejak as a late-May pick, and Osulloc uses Sejak, Jungjak and Daejak as a leaf-size classification. Ask for the picking date on the spec sheet. How the five grades compare →
The leaf
By the time Daejak is picked the leaves are larger and more mature. This gives Daejak more body, and the later harvest makes it available in larger quantities than the early grades.
How Daejak tastes
The cup is typically more robust, making Daejak particularly useful when a stronger tea presence is desired, including food pairing and beverage applications.
Where Daejak works best
- Food pairing, where the tea needs to stand up to richer dishes.
- Beverage applications such as tea-based drinks and mocktails that need a clear tea backbone.
- High-volume service where price and consistent supply matter.
How to brew Daejak
As a starting point, use water around 75–85°C and adjust to taste. Daejak usually tolerates slightly warmer water and longer infusions than the early spring grades.
Is an earlier harvest always better?
No. Earlier teas such as Ujeon are scarce and command a premium, but a well-made Daejak can be the better choice when you need more body, a steadier supply and a price that works on a menu. The right grade depends on flavour, brewing style, application and price point.
Daejak for cafés, hotels, restaurants & tea retailers
KTeaShop supplies Korean green tea by harvest grade from Boseong, Hadong and Jeju, with lot-level documentation and stock held in Zürich. Tell us your menu or shelf, and we will suggest the grade that fits.
Request the Korean Tea Catalogue → Use the Korean Tea Finder →
Continue: All Korean tea grades · Jungjak · Sejak · Korean tea wholesale · Korean tea producers