Green Tea Forum

kenny.kor · White Belt Joined: 24 Feb 2008 Posts: 33

I searched many of my questions already, forgive my ignorance if I've missed some that could have been searched.

My girlfriend sent me a bag of green tea from Korea. I realize that this site deals with nihoncha than types from other countries but this question is more out of curiosity. The tea is farm grown and looks like a higher-grade, however when I drank the tea hot it was not nearly as good as Japanese green tea. It tasted fine when drunk cold.

My girlfriend also says that she drinks a lot of her tea cold as well as many other people in Korea. So my question is, are there green teas that are grown spicificly for colder temperatures (iced)? I was more of a novice than I am now with tea so I could have added water at too high of a temperature. The leafs were definitely smaller than that of sencha. So maybe 140 degrees F would have been appropriate.

Also, are there any major differences between Korean green tea and Japanese green tea (nihoncha)? I know the difference between Chinese green tea and nihoncha lie within the processing. The Korean tea also seemed twisted if this gives you any hint as to how it might have been processed.

Much Obliged,
Kenny.

syntheticpanda · 2nd Degree Black Belt Joined: 07 Nov 2006 Posts: 198

I don't know about your first question, but I kinda doubt it-- I think it's more of an end-user preference. Teas may be blended differently to taste better iced, though.

As far as processing goes, yes, they are different. I'm not an expert in the matter, but I believe Korean greens are processed more like Chinese greens. That said, some Korean greens have a steaming step IIRC, so Korean greens are more like Japanese greens than Chinese greens are, if that makes any sense. Smile

kenny.kor · White Belt Joined: 24 Feb 2008 Posts: 33

Yeah, I was able to take some time and look at some traditional Korean tea methods but what you said was a little confusing. Do you mean that the leaves themselves are more like Chinese greens and that the processing and steaming is more comparable to Japanese greens?

And thanks for the help on the matter.

syntheticpanda · 2nd Degree Black Belt Joined: 07 Nov 2006 Posts: 198

I'm really not sure about processing, but from what I have read, there seem to be two ways of producing Korean green tea: one more like the Chinese method, the other more like the Japanese method, which involves steaming.

Once again though, I don't know what I'm talking about, so take my comments with a grain of salt. Smile

kenny.kor · White Belt Joined: 24 Feb 2008 Posts: 33

haha, alright thanks

greenisgood · Black Belt Joined: 20 Jan 2008 Posts: 112

i got some korean tea called sulloc cha from a friend and the package and website are of course all i korean, its not like sencha but i think it tastes pretty steamed to me, its way greener than most chinese teas

Ryan · Sensei Joined: 19 Jul 2005 Posts: 475

The Koraen green tea I had, I get the feeling they process it in the same manner as guricha.

greenisgood · Black Belt Joined: 20 Jan 2008 Posts: 112

yeah, kind of curled, thats what i was thinking. its from some island that im too lazy to look up