**Korea Jirisan 'Gurye' Organic Loose Leaf Green Tea**
I have sourced this naturally organic loose leaf tea offering by way of Hadong, 'Hwagae Marketplace, South Korea.The marketplace is a famous gathering place for Korean vendors selling colorful and aromatic Korean traditional medicinal herbs. On, any given day, one can see hundreds of different interesting Korean traditional medicinal herbs, many of which were not familiar to me, being sold there mostly by local vendors.
Normally, I don't go to the local marketplace to source teas. However, one day as I was looking around Hwagae marketplace , I came across an elderly women who appeared to be in her 70s known in Korean as hal-mo-ni or grandmother.
I discovered that she personally had plucked the tea leaves from her natural organic micro tea garden which consisted of approximately 1 acre. Her organic tea garden was in Gurye County on the western slopes of Jirisan. The green tea leaves commonly referred to in Korean as nok-cha are from the 3rd flush of the tea season.
Teas2u is happy to support local environmentally friendly vendors/farmers like hal-mo-ni, and purchased the green tea from her which I am pleased to offer to you.
The tea has a vegetal and slightly nutty aroma. The taste is similar to its appealing aroma. It has a rich and smooth tasting character with mild hints of nuttiness. Because of its rich character, one can make at least 4 or more pots of flavorful Korean green tea. The tea is refreshing as an iced tea, without adding sweetener to it, which is another reason why it is such a versatile beverage!
Note: The tasty green tea comes packaged in a heat-sealed foil package.
*Tea Steeping Tips:
1) Bring fresh cold water of either reverse osmosis or spring quality water to a boil.
2.) Set boiling water aside for ~5 minutes.
4.) Add ~5 grams of leaf tea to a 250 ml tea vessel of your choice.
5.) Rinse the tea leaves for 2-3 seconds and then drain the tea wash.
6.) 1st infusion for ~25 seconds using below boiling water (~80°C/176°F) and drain the tea liquor.
7.) Taste the tea, and increase steeping times on subsequent infusions to your desired taste preferences.
* You can make multiple pots (at least 4) of rich nokcha with the original serving amount of tea leaves.