Boseong Ujeon Nokcha (보성군 우전 녹차) is an organic green tea from the Choi family plantation located in the famous Boseong County of South Jeolla Province. The early spring Ujeon (우전) grade is hand picked in April and is the rare very first flush of the season. The timing is before Gok-u (곡우), a solar term that normally falls on or around 20 April. Often transliterated as Woojeon, Ujeon is also known as a pre-rain tea. It produces a complex verdant flavour that would appeal to fans of early spring teas. This tea has full organic certification, was picked in April 2021 and is sourced by us directly from the Choi family.
You may be interested in other teas we currently offer from the Choi Family Garden.
The Choi family plantation produces some classic teas that all have their own unique characters but maintain a distinctive ‘Korean’ taste. The family has owned this plantation for 3 generations and the tea making knowledge passes down from one generation to the next. They take great care in growing and producing their organic teas that showcase wonderful traditional Korean tea flavours. The Choi family also run tea making workshops for local schools, passing down their tea knowledge and promoting local agricultural work. Most children of farmers around the area are keen on moving to big cities for study and work, so their work is essential in ensuring the future of Korean tea.
Korean teas are distinguished by having a clear classification system of flushes. The first flush Ujeon (우전) is the most prized one, which is the ‘pre-rain’ picking of the tea leaves. This is followed by Sejak (세작) ‘thin sparrow’, Jungjak (중작) ‘medium sparrow’ and Daejak (대작) ‘big sparrow’ flushes. Finally the Yeopcha (엽차) grade is the last picking of the season representing a coarse grade that is suitable for everyday drinking. The earlier the harvest, the more expensive the tea is. Earlier harvests also have more intense characteristics and heavily feature dominant green, savoury and umami flavours.
This Boseong Ujeon Nokcha has wiry dark green leaves. It produces a grassy liquor that has a refreshing floral aspect to it. The flavours are predominantly grassy and savoury yet sweet with notes of nori seaweed. There is slight dryness present on the lasting aftertaste that is not at all distracting as it is balanced by some sweet notes. Overall this is a very clean and refreshing cup that still produces complex flavours.
It is best brewed at 70c for 2 minutes and can be re-brewed multiple times. For best results, brew gongfu style in porcelain or glass tea ware.