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“Traveling Tea Box Tea #2 A lovely green here. It most reminds me of a Laoshan green, in both twisty leaf appearance and flavor. Buttery, bright. Corn. Neon green in the cup! Laoshan green is my...” Read full tasting note
“Another purchase from the Chicago Tea Festival 2025. I don’t know why I haven’t reviewed this yet. But I do know that we tried this at a MN Tea Society meeting and it didn’t go well. Trying this...” Read full tasting note
This is a first flush Jeju Island Sejak green tea. Grown in the rich volcanic soil of the eastern slope of Mt Halla in Harye Village, Seogwigo, southern coast of Jeju Island in South Korea. This tea has a fresh early spring taste to it and uses the Japanese method of steaming the green tea leaves to prevent oxidization. It has a brothy and boldly vegetal cup that pleasantly lingers in the mouth with smooth, mild astringency. The liquor color reminds us of an early spring dandelion and the wet leaves smell of dried straw and cooked asparagus.
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Traveling Tea Box Tea #2
A lovely green here. It most reminds me of a Laoshan green, in both twisty leaf appearance and flavor. Buttery, bright. Corn. Neon green in the cup! Laoshan green is my favorite green, so I’m not complaining. I’m amazed it is even like Laoshan green, as this is grown in volcanic soil in Jeju Island in South Korea. I’m surprised it doesn’t have more of a unique flavor… Jeju Island is a “familiar” place to me, as Han Kang’s book ‘We Do Not Part’ partially is about Jeju Island and I read that a few months ago.
Steep #1 // 1 1/2 teaspoons for a mug // 31 minutes after boiling // 2 minute steep
Steep #2 // 30 minutes after boiling // 2-3 min
Another purchase from the Chicago Tea Festival 2025. I don’t know why I haven’t reviewed this yet. But I do know that we tried this at a MN Tea Society meeting and it didn’t go well.
Trying this on its own. Let’s see how it goes.
Dry leaf: It looks and smells like a lower-quality tea. The leaf size is all over the place. And not that uniformity is a sign of higher quality or better tasting tea, however, when you use leaves of differing sizes the steeping is a bit convoluted. Smaller leaves infuse faster than big ones. The coloring reminds me of a Chinese green with yellow tones. Some flat some curled some… I dont know.
Dry Leaf smell. Unpleasant. Had I smelled this before buying, I would not have bought this. I know the aroma can be hard because aroma sample jars don’t always produce the best idea of what a tea is really like but I have stored this well, and the smell hasn’t changed from when I first opened it.
Flavor: Leafy. Compost. A bit vegetal. Corn. Overcooked spinach. Slight bitterness.
I wouldn’t suggest steeping as long as suggested. It just ramps up the bitterness in a way I don’t find appealing.
