Korean tea - unjustly unknown
Korean tea in this country and also in most other countries where tea is drunk not a concept. Although Korea can look back on a long tradition of drinking tea, the tea growing on the Korean Peninsula is limited to the small coastal area in the extreme south. Thanks to the warm ocean current in the East Sea, the climatic conditions for tea cultivation are low despite the fairly northern location. Sufficient rainfall and mild winters allow the cultivation of varieties that are only a very small circle insider accessible. The cultivation of tea is mainly due to the regions Bosung.
Sanjang - green tea from Bosung There is generated today by a very old method, a very fine green tea: the Sanjang. The method which is used to generate the Sanjang, called "Ku Jung-Ku-Po" (German: nine heat, nine times wither) - Confucian monks have developed this method to extract all the bitterness and tannins from the leaves. After elaborate nine-time passing through the processing steps, the tea leaves have adopted a soft olive green color and smell fresh herbaceous. The infusion is intense gold green and reminiscent of sesame. The tea can pull long without his "tipping" - the most amazing is its efficiency: 7 to 8 good infusions can be achieved with a jug filling. The crop is only possible in a relatively short period: in April the best Sanjang is picked - the Woojeun ( "Baby music") - a delicate, finely scented tea with a very smooth taste, a little later comes the main harvest - the Sejak ( "First Flush" ) -. a wonderfully light, sweet-tasting tea with golden cup the two later in the summer picked varieties Jungjak ( "Second flush") and Daejak ( "Third flush") have the character fully developed, the cup is ocher amber to and the tea tastes intensely sesamig. As a parkland in the French style are the tea gardens along the mountains at Bosung
Tea and Confucianism Tea is connected in Korea strongly with Confucianism. In the Confucian monasteries and schools of tea is drunk as a refreshing and means for spiritual strengthening daily - many Koreans enjoy the tea in unusually strong concentration in order to achieve the corresponding effects ... especially for the enjoyment of tea the Koreans have already 1000 years ago famous greenish shimmering Celladon developed (a porcelain related material) - based on these Celladon- ceramic has been able to establish a crafts flow, which is very popular in Korea.
Dae Gi - (Korean for tea ceramics) the Dae Gi-ceramic appears somewhat heavy and clumsy at first glance. But you look once more toward, must be stated with astonishment that the jug, shells and casting cups dwells a powerful elegance that make it an aesthetically coherent work of art. Most ceramics are decorated with colored finely tuned glazes. Some also have archaic relief structures. The Dae Gi ceramics has a long tradition. Already at the time of the Korean Empire Korjo first vessels were made for the imperial court. The design language took this on both elements of neighboring Japan and the overpowering the Middle Kingdom China.
** Source: www.tee-import.de/sonst/korea.htm