Fresh green tea Sejak, a traditional Korean tea made from sprouts picked between Gokwoo, which signals the start of the farming season, and Ipha, which marks the beginning of summer, is also called Jakseolcha because the tea leaves resemble a sparrow's tongue. Sejak has an excellent deep fragrance and savory and bitter taste, and the tea water has a clear green color. According to Donguibogam, Sejak lowers energy, clears the mind, and promotes digestion and diuresis, helping treat diabetes.

A little different from the existing Sejak is that it is a product that has reduced the bitterness and has a prominent savory flavor. It is a product that can be enjoyed comfortably in the office or at home without tools.


Fresh Jeju white tea

Domestic white tea is not yet easy for consumers to find
. It is made by simply withering and drying, so
the process is the simplest, but it requires experience, timing of work according to the weather ,and good leaves, so the production volume
is not high. There is a saying that “white tea becomes tea after one year, medicine after three years, and treasure after seven years.” White tea that is stored for a long time has
the property of becoming even more delicious and effective . Since the nature of the tea is cold, it is good for body temperature management by lowering body temperature after exercise or drinking it in the summer . Since white tea is withered immediately without being rubbed or roasted, there are no damage to the leaves, so the tea does not brew quickly, so it is good to let the boiled water cool at room temperature for about 2 minutes and then steep it for a long time. The biggest characteristic of white tea is that you can see white fluff. This fluff is called Baekho, and since no processing is done when making the tea, you can see fluff on the sprouts. Some say that white tea tastes like water, but white tea is a tea made only with natural elements without artificial processing, and it has the most natural taste, and if you taste the tea with a delicate sense of taste, you can find its wild characteristics. Refreshing Jinpi Green Tea This is a mixed tea made by mixing dried tangerine peel and regular green tea in a 1:1 ratio. The refreshing bitter taste of green tea and the refreshing scent of Jinpi combine to create a light and refreshing tea. Recommended if you are looking for a leaf tea with less caffeine. Fragrant Jeju Black Tea Black tea, a representative fermented tea, is made by spreading the tea leaves out for a certain period of time to dry them, then going through a 'Yu-Yeom' process where physical force is applied to the tea leaves to evenly distribute the moisture content, and then fermenting and drying them. The quality of black tea is determined by the ratio of theaflavin and thearubigin produced during the fermentation process. If fermentation is insufficient and the proportion of theaflavin is high, the color of the broth will be close to greenish orange and it will have a bitter and stimulating taste. If fermentation is over, the proportion of thearubigin will increase, the color of the broth will be brown and the taste will be bland, losing the unique taste and aroma of black tea. Black tea with appropriate fermentation has a unique bitter and astringent taste in harmony, giving it a refreshing taste. Sannoru’s black tea is a straight tea made only with tea leaves grown in Jeju, allowing you to enjoy the original bright color and aroma of Jeju black tea. Light Jeju Hwangcha Hwangcha falls into the category of non-fermented tea among the three major categories of tea: non-fermented tea, fermented tea, and semi-fermented tea. The general green tea processing method is combined with a process called Minhwang, which involves wrapping tea leaves in paper or cloth and placing them in a wooden box, and slowly fermenting them using humidity and temperature. The yellow tea is characterized by yellow-leafed tea, which destroys chlorophyll and makes both the tea leaves and the tea water yellow, and the tea has a mild and soft taste. It is a tea with a fermentation level between non-fermented green tea and strongly fermented black tea, and is classified as a semi-fermented tea. After picking fully grown tea leaves and letting them wither in the sun, they are brought indoors and the moisture is removed. During the process, the cell membranes at the edges of the tea leaves are destroyed and slightly fermented. Then, they are roasted in a pot to stop the enzyme action of the leaves. If you keep these leaves in mind, you can make green tea. Pure Jeju green tea Green tea has much less catechin than green tea, so it is less bitter, and the hotter you drink it, the better it tastes. Also, the tea leaves are black in color, the leaves are large and curved, and the tea water is light blue-brown. Commonly known as oolong tea, green tea stands out for its soft floral aroma and sweet fruity flavor. Gentle tangerine peel black tea is a tea made by mixing dried tangerine peel and regular black tea in the right proportions. The strong aroma of black tea and the aroma of tangerine are in harmony to create a deep and fragrant flavor. If you drink it with milk tea or cold tea and add some sweetness, you can enjoy it lightly and pleasantly like a beverage. The fragrant Jeju Hoji Leaf Tea leaves are heated and roasted once, so the bitterness or astringency unique to leaf tea disappears and the fragrant flavor dominates. It is a tea that is easy for anyone to enjoy because it has almost no astringency and low caffeine. The fragrant aroma and lightly burnt taste are attractive.