In Korea, Amanda's old homeland, the finest teas are made on the slopes of Mount Jiri, where only organic farming is allowed. The award-winning tea master Cho Yun-Seok in the village of Hadong has a special process with a very hot wok, which brings out the best in the tea leaves, which of course also applies to this jungjak. In South Korea it is quite cold, and the harvest season begins relatively late, around the beginning of April. Jungjak (pronounced roughly "chung-djak"), is picked later than saejak, in mid-May, and the leaves are therefore larger. The taste is stronger than saejak, and when brewed, it can get a little bitter.
This tea is from the 2023 harvest.